Pork Peas Recipes

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ROAST PORK WITH CREAMY PEAS



Roast Pork With Creamy Peas image

Provided by Food Network Kitchen

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons plus 2 teaspoons packed dark brown sugar
3 teaspoons mustard powder
3 teaspoons mild chile powder
Kosher salt and freshly ground pepper
1 3-pound boneless pork loin (with fat layer intact)
1 teaspoon Worcestershire sauce
2 tablespoons white vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon granulated sugar
Kosher salt
4 cups shelled fresh peas (from 4 to 5 pounds pea pods) or frozen peas
3/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
2 scallions, thinly sliced
Freshly ground pepper

Steps:

  • Prepare the pork: Mix 2 tablespoons brown sugar, 2 teaspoons each mustard powder and chile powder, 1 tablespoon salt and 1/4 teaspoon pepper in a bowl. Put the pork on a plate, pat dry and rub all over with the spice mixture. Refrigerate, uncovered, at least 4 hours or overnight.
  • Whisk the remaining 2 teaspoons brown sugar, 1 teaspoon each mustard powder and chile powder, the Worcestershire sauce, vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; set aside for brushing.
  • Preheat the oven to 375 degrees F. Rinse the pork and pat dry. If desired, tie kitchen twine around the pork in a few places to help it keep its shape. Heat the olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and sear until golden, about 5 minutes. Continue to cook, turning, until golden all over, about 5 more minutes. Transfer to a rimmed baking sheet, fat-side up, and roast 30 minutes. Brush with three-quarters of the vinegar mixture; continue roasting until a thermometer inserted into the center registers 145 degrees F, 15 to 20 more minutes. Transfer to a cutting board and brush with the remaining vinegar mixture. Let rest 15 minutes before slicing.
  • Meanwhile, make the peas: Bring 6 cups water, the granulated sugar and 1/4 teaspoon salt to a boil in a saucepan. Add the peas, bring to a simmer and cook until tender, 8 to 10 minutes for fresh peas or 3 to 4 minutes for frozen. Drain, transfer to a bowl and keep warm. Add the cream to the pan, bring to a boil and cook until reduced by half, about 3 minutes. Whisk in the butter, then add to the peas and toss. Add the parsley and scallions, season with salt and pepper and toss. Serve with the pork.

PORK WITH PEARS



Pork with pears image

A simple yet stunning recipe that combines well known flavours to create an exquisite dish

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 6

1 tbsp sunflower oil
2 red onions , roots trimmed and cut into eighths
2 large pears , quartered and cored (leave the skin on)
few sprigs rosemary , leaves roughly chopped
4 pork steaks, about 175g/6oz each, trimmed of excess fat
50g blue cheese , cubed

Steps:

  • Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
  • Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.

Nutrition Facts : Calories 334 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.68 milligram of sodium

PORK GUISANTES (FILIPINO PORK AND PEAS)



Pork Guisantes (Filipino Pork and Peas) image

From www.foodnetwork.com, the best that I've ever made. I love the flavor from the patis (fish sauce). I also add red and or green bell pepper for the color and taste. Pretty Christmas color dish!

Provided by Teenah

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons oil
1 onion, sliced
2 garlic cloves, minced
1 1/2 lbs lean pork, sliced in small pieces
1 tablespoon soy sauce
2 tablespoons patis (fish sauce)
1/2 cup water
1 bay leaf
3 ounces tomato paste
1 (6 ounce) package frozen peas
1 (3 -4 ounce) can pimientos, sliced
salt

Steps:

  • Heat oil in large skillet.
  • Saute garlic, onions and pork until browned.
  • Add soy sauce, patis, water and bay leaf.
  • Bring to a boil, reduce heat and simmer until pork is tender, about 5-7 minutes.
  • Add tomato paste, peas and pimientos.
  • Simmer for another 5 more minutes.
  • Salt to taste.

Nutrition Facts : Calories 378.2, Fat 16.8, SaturatedFat 4.4, Cholesterol 100.4, Sodium 1256.2, Carbohydrate 14.8, Fiber 3.6, Sugar 7.1, Protein 41.1

PORK & PEAS



Pork & Peas image

Make and share this Pork & Peas recipe from Food.com.

Provided by . Caliente .

Categories     One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs chopped pork
1 (6 ounce) can pimentos
1 (6 ounce) can tomato paste
1 (6 ounce) can tomato sauce
1 (8 ounce) bag frozen peas
salt or pepper

Steps:

  • Brown the pork with garlic and onions. The add 1 can tomato paste then the tomato sauce then the frozen peas. Salt meat when frying .

Nutrition Facts : Calories 291.4, Fat 11.3, SaturatedFat 3.9, Cholesterol 97.5, Sodium 383.2, Carbohydrate 10.6, Fiber 2.9, Sugar 5.7, Protein 36.1

TOFU AND GROUND PORK WITH PEAS



Tofu and Ground Pork with Peas image

My comfort food that my mom made it all the time. It's easy and tasty. My hubby loves it! If you want thicker sauce, add more cornstarch. Serve it on rice.

Provided by sbm7

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 13

2 tablespoons vegetable oil
¼ cup chopped green onion
2 cloves garlic, minced
½ teaspoon minced fresh ginger root
1 pound ground pork
2 tablespoons soy sauce
1 (10 ounce) package frozen peas
1 (1 pound) package soft tofu, drained and cut into bite-size pieces
1 ½ cups water
3 tablespoons oyster sauce
1 tablespoon cornstarch
¼ teaspoon salt
⅛ teaspoon ground white pepper

Steps:

  • Heat oil in a skillet over medium heat. Cook and stir green onion, garlic, and ginger in hot oil until fragrant, about 1 minute. Crumble ground pork into skillet, breaking it into small pieces with the back of a wooden spoon as you stir. Pour soy sauce over the pork mixture; cook and stir until the pork is completely browned, 5 to 7 minutes. Stir peas into the pork mixture; cook and stir until the peas are softened, 3 to 5 minutes. Fold tofu into the pork mixture; cook until the tofu is hot, about 3 minutes.
  • Whisk water, oyster sauce, cornstarch, salt, and white pepper together in a bowl; stir gently into the pork and tofu mixture. Cook until the sauce thickens, about 5 minutes.

Nutrition Facts : Calories 451.7 calories, Carbohydrate 15.7 g, Cholesterol 73.6 mg, Fat 28.8 g, Fiber 3.6 g, Protein 33.8 g, SaturatedFat 7.9 g, Sodium 827 mg, Sugar 4.6 g

ROSEMARY PORK MEDALLIONS WITH PEAS



Rosemary Pork Medallions with Peas image

It's nice to have a quick meal to fix after coming home from work. It's simple to prepare and doesn't use a lot of ingredients, so it's great for beginner cooks. -Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound pork tenderloin, cut into 1/2-inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
2 teaspoons butter
1 cup reduced-sodium chicken broth
1 garlic clove, minced
1 teaspoon dried rosemary, crushed
2 cups frozen peas

Steps:

  • Sprinkle pork with salt and pepper. Toss with flour to coat lightly; shake off excess., In a large skillet, heat oil and butter over medium heat. Add pork; cook until tender, 1-2 minutes on each side. Remove from pan; keep warm., In same pan, add broth, garlic and rosemary; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by a third, 2-3 minutes. Stir in peas; cook until heated through, 2-3 minutes longer. Serve with pork.

Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 571mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

BLACK-EYED PEAS WITH PORK AND GREENS



Black-Eyed Peas with Pork and Greens image

This recipe features black-eyed peas, and three kinds of pork. How can that not bring good fortune? This is my variation of Hoppin' John, which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Ham

Time 10h25m

Yield 8

Number Of Ingredients 17

1 pound dried black-eyed peas
1 pound pork neck bones
3 slices bacon, cut into 1/2-inch pieces
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 cloves garlic, chopped
6 cups cold water
1 bay leaf
1 teaspoon dried thyme
½ teaspoon ground cumin
½ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon salt
6 ounces smoked ham, diced
1 bunch kale, ribs removed and leaves torn into pieces

Steps:

  • Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
  • Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
  • Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
  • Pour cold water and black-eyed peas into pork mixture; increase heat to high.
  • Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
  • Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
  • Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
  • Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

Nutrition Facts : Calories 463 calories, Carbohydrate 45.5 g, Cholesterol 65.1 mg, Fat 15.4 g, Fiber 8.6 g, Protein 37.4 g, SaturatedFat 5.1 g, Sodium 1232.6 mg, Sugar 5.8 g

PORK WITH SUGAR SNAP PEAS



Pork With Sugar Snap Peas image

Tender pork slices are paired with pretty peas in this fast-to-fix stovetop supper from Erin Anderson of Far Hills, New Jersey. Molasses adds a slightly sweet flavor to the saucy mixture.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 pound pork tenderloin, cut into 1/4-inch slices
2 teaspoons olive oil
2 garlic cloves, minced
10 ounces fresh or frozen sugar snap peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon molasses
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
Hot cooked rice

Steps:

  • In a nonstick skillet, stir-fry pork in oil for 6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Remove from the skillet and keep warm. , In the same pan, cook the peas, soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve with rice.

Nutrition Facts : Calories 226 calories, Fat 6g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

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