Braised Ginger Pork Recipes

HONEY-SOY BRAISED PORK WITH LIME AND GINGER

Steps:

• Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
• Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
• Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
• While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.

GINGER ROSEMARY BRAISED PORK LOIN MEDALLIONS OVER ROASTED SPAGHETTI SQUASH (AIP, DAIRY FREE, EGG FREE, WHOLE30, PALEO, KETO)

Steps:

• Pre-heat oven to 400°F.
• Cut the spaghetti squash in half and remove seeds, see tips above. Brush with olive oil, sprinkle with salt, then place cut face down on a sheet pan and roast for 30 minutes while you prepare the pork.
• Trim any excess fat on the tenderloin, using a sharp knife to trim the silver skin off. Do this by pulling up on the skin, angling your knife under it with upward pressure, so you're not cutting into the meat. Cut the film off.
• Cut the loin into medallions, about 6 2-inch thick rounds. Salt and set aside.
• Mince all of the ginger, garlic and rosemary. Then toss the pork with the minced aromatics and toss with olive oil.
• Heat a large cast iron skillet over medium heat for 8 to 10 minutes. Put the medallions flat side down on the pan and sear for 5 minutes. Flip over and sear another 5 minutes. Add all of the minced aromatics to the skillet.
• Use tongs to turn over the medallions, searing the sides for about 2 minutes. Then add in the vinegar and deglaze the skillet, sautéing the medallions. Add in ½ cup milk and lower the heat. Simmer for 4-5 minutes.
• Remove the squash from the oven, use forks for shred it out into two or three bowls. Sprinkle with salt. Serve 3 medallions per plate (or 2 per plate, serving 3). Spoon the sauce all over! Yum! Serve hot.

RED BRAISED GINGER PORK BELLY WITH PICKLED CHILLIES

Steps:

• Toss the pork with the soy and 1 tbsp of the rice wine. Leave for 1 hr or, even better, overnight in the fridge.
• Heat some of the oil in a medium heavy-based saucepan. Brown the meat, in batches, on both sides and set aside. Add a little more oil and cook the garlic, ginger and chilli for 2-3 mins until golden.
• Pour the vinegar, remaining rice wine, sugar and stock into the pan and bring to the boil. Add the pork, then turn down the heat, cover and simmer for 2 hrs or until the meat is tender. For the final 30 mins, remove the lid, increase the heat and let the liquid reduce until thick and syrupy. Serve scattered with the sesame seeds, spring onions and sliced chillies, with rice.

BRAISED PORK LEG (紅燒元蹄)

Steps:

• rub pork leg with some soy sauce to help browning process
• brown pork leg on all sides in a frying pan (2-3 minutes each side)
• stir fry ginger, garlic, and green onions until fragrant (2-3 minutes)
• add soy sauce, rice wine, sugar, mirin, and star anise
• add pork leg and braise for 2 hours in a pot (or 30 minutes on high with pressure cooker)
• remove the pork and reduce down the sauce about 50%
• after pork has cooled, slice and pour sauce on pork
• garnish with cilantro or chopped green onions

BRAISED GINGER PORK

Steps:

• Place 4 tbls. flour in a large zip-type plastic bag. Place 1/4 of the meat in bag, shaking until meat is covered with flour. Remove meat to plate. Repeat with remaining meat,in batches, adding more flour if needed.
• Heat oil in dutch oven or large skillet. Add half of meat and brown quickly; remove meat and set aside. Brown remaining meat; remove and set aside.
• Pour off excess oil from pan.
• Add sherry to pan- cook for 1 minute or so. Add onion, garlic, ginger and cook until softened and translucent. Add soy sauce and stock/water.
• Return meat to pan and simmer, covered for 15 minutes, or until meat is tender.
• Serve over rice noodles or rice - add pepper to taste and chopped green onions if desired.

BRAISED PORK BELLY WITH JUNIPER AND GINGER BEER OVER STONE GROUND GRITS

Steps:

• For the pork belly: Combine the olive oil, juniper berries, rosemary, sage and thyme in a mixing bowl. Add the pork belly, cover, and let marinate in the refrigerator for at least 3 hours or up to 6 hours.
• Preheat the oven to 375 degrees F.
• Heat a heavy-bottomed pan over medium heat. Remove the belly from the marinade (reserve the marinade) and sprinkle liberally with salt and pepper. Coat the pan with the vegetable oil and carefully sear on both sides until well browned. Remove the belly and reserve.
• Add the celery, bay leaves, carrots, garlic, onions and reserved marinade into the pan and cook until the vegetables are lightly browned. Pour in the wine to deglaze, followed by the ginger beer, and then scrape the pan to release the browned bits. Add the stock and the belly, cover, and braise in the oven until fork tender, about 3 hours (time will vary depending on the size of the belly).
• For the grits: Combine the milk and stock in a pot. Bring to a boil, and then reduce to a simmer and slowly whisk in the grits. Simmer, stirring often, until tender, about 45 minutes. Stir in the butter, and season with salt and pepper.
• Remove the pork belly from the braising liquid. Strain the liquid through a fine mesh sieve into a saucepan. Skim all the fat from the surface, and then cook over medium-high heat until reduced by 40 percent.
• Before serving, gently reheat the pork belly in the jus. Serve over the grits and pour a little jus over. Toss the arugula with a little lemon juice and olive oil and place on top.
• This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.