Caramelised Soy Pork Recipes

CARAMELISED SOY PORK TENDERLOIN

Caramelised Soy Pork Tenderloin image

I got this from a paper at work. I haven't made it, but I think I will soon. Anyway, someone else might be interested to try it.

Provided by JustJanS

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon sesame oil
1 tablespoon fresh ginger, finely grated
1/2 teaspoon chili flakes
1/3 cup soy sauce
1/2 cup honey
1/4 cup dry sherry
2 (250 g) boneless pork filets, trimmed

Steps:

Place the sesame oil, ginger and chili in a frying pan over high heat and cook for 1 minute.
Add the soy, honey and sherry and cook, stirring for 2 minutes.
Cut each pork filet in half and add to the pan.
Cook in the pan sauce for 10-15 minutes or until cooked to your liking.
Serve with plain steamed rice and green vegetables.

CARAMELISED PORK BELLY

Caramelised Pork Belly image

From the Australian Magazine Feast. My husband made this for guests last night and it was the star of a lovely dinner. It's a gorgeous mix of salty and sweet.

Provided by JustJanS

Categories Pork

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 cups chicken stock
1/2 cup soy sauce
4 cm piece ginger, sliced
3 star anise
1 kg pork belly
6 tablespoons kitul treacle (palm sugar syrup, Russ used Ayam brand half a jar)
3 tablespoons fish sauce

Steps:

Place 2 cups water, stock, soy, ginger, star anise and pork in a large saucepan and bring to the boil. Reduc heat to low, cover and simmer for 1 1/2 hours or until the pork is tender. Remove from the heat and cool.
Stain and reserve stock for next time (we have frozen ours). Pat the pork dry with a paper towel.
Heat a frying pan over medium heat skin-side down or until the skin is crisp. Russ gave up and did this under the griller/broiler watching it carefully so as it didn't burn.
Transfer to a plate and reserve the frying pan. When the pork is cool enough to handle, cut it into 1cm chunks.
Add the palm syrup to the reserved pan and cook over medium heat for 5 minutes or until the syrup has reduced slightly. Return the pork chunks to the pan and cook turning gently for 3 minutes or until the pork is coated with the syrup.Stir through the fish sace and serve. Yum!

Nutrition Facts : Calories 1499.6, Fat 135.7, SaturatedFat 49.2, Cholesterol 187.5, Sodium 3505.6, Carbohydrate 34, Fiber 0.3, Sugar 22, Protein 33.9

VIETNAMESE CARAMELIZED PORK

Vietnamese Caramelized Pork image

My quick home version of one of my favorite recipes. Serve with jasmine rice.

Provided by cvucvu1

Categories World Cuisine Recipes Asian Vietnamese

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 cup white sugar
2 pounds pork spareribs, cut into 1-inch pieces
2 green onions, cut in 2-inch lengths
1 green chile pepper, chopped
1 teaspoon ground black pepper
2 shallots, finely chopped
2 cloves garlic, minced
salt to taste
1 teaspoon Asian (toasted) sesame oil
1 tablespoon green onion, thinly sliced and separated into rings

Steps:

Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

Nutrition Facts : Calories 656.8 calories, Carbohydrate 56.8 g, Cholesterol 119.8 mg, Fat 34.7 g, Fiber 0.7 g, Protein 29.9 g, SaturatedFat 11.7 g, Sodium 97.9 mg, Sugar 51.6 g

CARAMELIZED PORK TENDERLOIN

Caramelized Pork Tenderloin image

This is the best pork tenderloin recipe! It is a little bit savory and a little bit sweet, and best of all, tastes grilled even though you made it on the stovetop. -Debi Arone, Fort Collins, Colorado

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pork tenderloin (1 pound)
1/4 cup packed brown sugar
4 garlic cloves, minced
1 tablespoon Montreal steak seasoning
2 tablespoons butter

Steps:

Cut pork into 4 pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere., In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.

Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.

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