Porky Pockets Recipes

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MOO SHU PORK POCKETS



Moo Shu Pork Pockets image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 39m

Yield 4 to 6 servings

Number Of Ingredients 24

1 pound ground pork
2 cups shredded cabbage (1/2 a 16-ounce package cole slaw mix)
A few pinches ground cayenne pepper
2 cloves garlic, minced
8 gingersnap cookies, ground in food processor
1/4 cup aged tamari soy sauce
1 tablespoon (1 turn around the pan in a slow drizzle) wok or vegetable oil
6 large (12-inch) flour tortillas
1 cup hoisin sauce
Shred up a pile of your favorite raw vegetables or
2 cups shredded cabbage
Shredded carrots
Fresh bean sprouts
Thinly sliced scallions
Cooked jasmine rice
Water
Salt
Duck sauce
Toasted sesame seeds
1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup rice wine vinegar or white distilled vinegar
2 rounded teaspoons sugar
1 tablespoon soy sauce

Steps:

  • Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
  • Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.
  • Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
  • Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
  • Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

PORK CHOP POCKETS



Pork Chop Pockets image

Make and share this Pork Chop Pockets recipe from Food.com.

Provided by MizEmerilLagasse

Categories     One Dish Meal

Time 40m

Yield 2 pockets

Number Of Ingredients 6

2 thick pork loin chops with bone
2 slices onions (slices that make rings)
1 red bell pepper, cut into rings
8 cremini mushrooms, cleaned and sliced
4 cloves garlic, crushed
1 teaspoon seasoning salt

Steps:

  • Preheat oven or grill to 350F, cut 4 1 1/2 feet long pieces of foil and place a pork chop in the center of two.
  • Top evenly with the onions, peppers, mushrooms, and garlic.
  • Sprinkle with the seasoning salt (1 teaspoon per pocket).
  • Lay the other two pieces of foil on top with the first two and tightly roll the edges in.
  • Poke 2 holes in the tops of each bag and bake or grill for 30 minutes.

Nutrition Facts : Calories 199.6, Fat 8.5, SaturatedFat 2.9, Cholesterol 64, Sodium 73, Carbohydrate 9.3, Fiber 1.9, Sugar 4.1, Protein 21.8

ASIAN PORK POCKETS



Asian Pork Pockets image

This was one of the dishes I experimented with for the Pillsbury Bake-off. We thought it was great and everyone I served it to loved it. A favorite for any gatherings especially a Super Bowl party.

Provided by George Levinthal

Categories     Meat Appetizers

Time 55m

Number Of Ingredients 12

1 lb ground pork
1 tsp salt
1/2 tsp pepper
1-1/4 Tbsp minced garlic
1-1/2 Tbsp minced ginger
1/2 c green onions, cut into 1/2" pieces
1/2 c chopped broccoli
1/2 c chopped water chestnuts
1 to 2 Tbsp sirracha
1/2 c hoisen sauce, divided
4 pkg crescent roll dough, 8 oz. each
2 c sweet & sour dipping sauce

Steps:

  • 1. Pre-heat oven to 375 deg. F.
  • 2. Heat a 12", non-stick sauté pan to medium high. Break-up the ground pork into the pan and season with ¼ teaspoon kosher or sea salt and ½ teaspoon black pepper. Cook for 3 to 4 minutes until the pork is beginning to brown.
  • 3. Lower the heat to medium, add the garlic and ginger and continue to cook for another 2 to 3 minutes, stirring occasionally.
  • 4. As the pork is cooking, add all of the vegetables into the pork mixture and add the Sirracha sauce. Continue to cook until the vegetables are cooked through but still a little crunchy, about 4 to 5 minutes. Remove from the heat.
  • 5. On a lightly floured surface, open one roll of Crescent Roll dough at a time, and separate into 8 individual triangles. Brush a little of the hoisen sauce on each triangle. Spoon 1-1/2 to 2 tablespoons of the pork mixture onto the middle of each triangle. Because not all of the triangles are of equal size the amount will vary slightly. Turn up the long, flat edge slightly and then bring up the pointed ends to the middle and pinch together.
  • 6. Repeat the process with the other three tubes of dough.
  • 7. Place all of the filled triangles on two 12" x 17" cookie sheets sprayed with non-stick cooking spray and bake for 15 minutes until they are golden brown.
  • 8. Remove from the oven and let cool for 5 minutes. Serve with the dipping sauce.

BRAISED PORK AND VEGGIE POCKETS



Braised Pork and Veggie Pockets image

Provided by Trisha Yearwood

Categories     main-dish

Time 3h25m

Yield 24 servings

Number Of Ingredients 27

1 tablespoon kosher salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground sage
1 1/2 teaspoons sweet smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly cracked black pepper
1 1/2 pounds boneless pork shoulder
2 tablespoons vegetable oil
1 red onion, cut into sixths
1 navel orange, quartered
3 cups sweet tea
5 ounces frozen spinach, thawed
Half of a 15.5-ounce can black beans, drained and rinsed
5 ounces frozen corn, thawed
1 cup shredded pepper jack cheese
1 cup shredded extra-sharp Cheddar
1/2 cup pickled jalapenos, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
1 scallion, chopped
1/2 red bell pepper, cut into small dice (about 1 cup)
Four 15-ounce boxes refrigerated rolled pie crusts
All-purpose flour, for dusting
1 large egg, beaten

Steps:

  • For the pork: Preheat the oven to 350 degrees F.
  • In a small mixing bowl, combine the salt, chili powder, cumin, mustard, sage, paprika, cinnamon and cracked black pepper. Massage the pork shoulder all over with the dry rub.
  • Place a large Dutch oven over high heat. Add the oil and heat until shimmering. Put the pork shoulder in the pot and sear on all sides until golden brown, about 4 minutes per side. Set the pork aside.
  • Reduce the heat to medium and add the red onion and orange to the pot. Cook, stirring, until the orange edges are caramelized, about 6 minutes. Put the pork back in and pour in the sweet tea. The tea should cover about two-thirds of the pork; it should not be fully submerged. Cover the pot with a lid. Oven-braise the pork, turning it over halfway through the cooking time, until fork-tender, about 2 hours.
  • For the pockets: Meanwhile, assemble the vegetable filling. Squeeze the spinach to remove all of the moisture. Use your fingers to break up the spinach as you sprinkle it into a large mixing bowl. Add the black beans, corn, pepper jack, Cheddar, pickled jalapenos, cilantro, salt, black pepper, scallion and bell pepper. Stir thoroughly to combine.
  • Remove the pork from the pot and discard the cooking liquid. Using 2 forks, shred the pork into bite-size chunks, making sure to discard any fatty pieces. Add the pork to the vegetable filling and toss to combine.
  • Line 2 baking sheets with parchment paper. Spread 2 rounds of pie crust dough onto a surface lightly dusted with flour. Place six 1/4-cup mounds of filling onto the first round of pie dough, leaving space in between each mound. Lay the second round of dough directly on top of the mounds. Using a pizza cutter, make slices in the dough to separate each mound and form a triangular pocket.
  • Working with one triangle at a time, press the tip of a fork along the edges to seal the pocket on all 3 sides. Place the sealed pocket on one of the parchment-lined baking sheets. Continue with the remaining dough and filling. Brush the triangles with the beaten egg to ensure even browning. Bake until golden brown and crispy, 25 to 30 minutes. Serve warm.

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