Saute onions in a skillet over medium heat.
Add next 8 ingredients and simmer for 30 minutes.
Add pork and simmer for 15 more minutes.
Serve on toasted buns.
This is great for leftover pork or beef roast!
In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.
Cook ketchup, pork broth, vinegar, mustard and apple jelly about 30 minutes.
Add diced or sliced pork.
Season meat with salt and pepper to taste.
In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving.
Step 1: Rub salt to pork bones, then clean and scald
rge sealable bag with the pork and marinate in the fridge
n medium heat. Add the pork and cook until browned all
ven on high heat. Cook pork until browned all over.
Combine pork, soy, cornstarch and garlic. Marinate for 1 hour.
Whisk together flour and 1/3 cup water to make a smooth batter. Heat oil in a large saucepan or wok over medium heat. Working in batches, dip pork in egg whites then batter, draining off excess. Deep-fry for 2-3 mins, until golden and cooked. Drain on paper towels.
Meanwhile, in a large frying pan, combine tomato sauce, vinegar and sugar. Simmer until slightly thickened then add pork, tossing to coat. Serve with steamed green beans, rice and sliced spring onions.
n a shallow dish. Add pork tenderloin, turning to coat in
ust soft.
Meanwhile rub pork with 2 tsp oil then
cup sauce mixture with pork in a medium bowl. Cover
ven to 450\u00b0F. Weigh pork and calculate cooking time (allow
ntil combined. Serve topped with sliced pork and the remaining green onion.
Spray a large skillet with no stick cooking spray and heat on high. Season pork with a little pepper. Cook for 2 mins each side. Reduce heat to medium and cook for 4 mins. Cover loosely with foil and let stand in a warm place for 3 mins. Slice thinly.
Meanwhile, combine fennel, orange segments, green onions and parsley in a bowl. Drizzle with combined olive oil and reserved orange juice. Toss to coat. Serve salad topped with sliced pork.
nion in crock pot; place pork on top.
combine drained
eriyaki marinade over, turning the pork to coat. Refrigerate for 30
s mixed well, add the sliced cabbage and scallions into the
r roll sliced in half lengthwise.
Top the sliced pork with the
To make the mustard dressing, whisk together vinegar and mustard. Whisk in oil and season.
Lightly coat a frying pan with oil. Sear pork over high heat for 2 mins per side, until browned. Reduce heat and cook for 8 mins, or until cooked to your liking. Let rest for 5 mins then slice.
Meanwhile, combine mixed greens, beets and radishes in a large bowl. Add sliced pork and dressing. Toss to coat. Serve topped with goat cheese and sprinkled with chives.