o 3 inch chunks. Combine pork, soy sauce, hot chili paste
ith parchment paper.
Place pork on prepared dish. Brush liberally
an over medium-high; sear pork on all sides, 5-8
Make the Tri-Color Asian Slaw: Put all ingredients in
Place pork in a shallow dish. Whisk
teaspoon pepper. Add the pork and toss to coat. Cook
ow. Salt and pepper the pork on both sides and place
ed-Hi heat.
Add pork and cook for about 3
Drain apircots, reserving 1/2 cup juice; set aside.
In a large resealable ziplock bag, combine the soy sauce, brown suger, oil, ginger, garlic, mustard and reserved apircot juice; add pork.
Seal bag and turn to coat; refridgerate at least one hour.
Drain and discard marinade.
In a large skillet, stirfry pork for 4-5 minutes or until juices run clear.
Prepare salad mixes according to pkg directions; top with apircots and pork.
Working in batches, stir-fry pork for 4-5 mins, until
Heat 1 tbsp oil over high heat. Cook pork neck for 3-4 mins, until browned. Set aside. Add remaining oil and saute onion, ginger, garlic and sambal oelek for 2-3 mins. Add spices and cook, stirring, for 1 min, until fragrant.
Return pork to pan. Add evaporated milk, chicken stock and apricot juice. Simmer, covered, for 40 mins. Uncover and simmer for another 15-20 mins, until pork is tender. Add chopped cilantro. Serve over steamed rice, sprinkled with toasted sliced almonds.
Preheat oven to 425 degrees.
Remove all visible fat from pork; place in a shallow baking pan.
In a small bowl, whisk together remaining ingredients except sesame seeds and onions.
Brush honey mixture over pork; sprinkle with sesame seeds.
Bake uncovered for 45 minutes (or until meat thermometer reads 160 degrees F).
To serve, slice thinly and garnish with green onions.
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
large bowl, combine ground pork, cilantro, onion, egg, 1 tbsp
For salad base, combine pineapple, bean sprouts, pepper, mint, cilantro and cashews. Set aside.
Heat 1 tbsp oil in a wok or large frying pan over high heat, stir-fry pork and 1 clove garlic for 2 mins, until browned. Add hoisin sauce and stir-fry for 1 min. Add to salad. Whisk chili sauce, soy sauce, lemon juice and remaining peanut oil and garlic. Add to salad and toss gently. Serve.
Combine ground pork, 1 tbsp cilantro, green onions,
Step 1: Rub salt to pork bones, then clean and scald
ou decide to use ground pork instead.
Trim fat from
o the plate. Season the pork with salt and pepper. Add
Combine teriyaki, soy sauce, and garlic in a large zipped bag or casserole dish.
Add pork steaks and marinate 6 hours or overnight for more flavor (turning occasionally).
Fry the pork steaks over medium heat, with enough oil covering the bottom of the pan for 5-7 minutes per side (add more time for thicker cuts of pork).
OR You can broil the steaks in a 350\u00b0F oven for about 45 minutes, turning once after 20 minutes (depending upon thickness).