SOY-MARINATED PORK SANDWICHES
An easy, spicy sandwich recipe.
Provided by Cooking44
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 44m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk soy sauce, brown sugar, garlic, sambal oelek, sesame oil, and ginger together in a large bowl. Add pork; toss well to coat. Let stand at room temperature, about 15 minutes.
- Whisk rice vinegar, 1 teaspoon oil, and white sugar together in a bowl. Add carrot strips, green onions, and cilantro; toss to coat.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place buns on a baking sheet, cut sides up.
- Heat remaining 1 teaspoon oil in a large skillet over medium-high heat. Add pork; cook, turning occasionally, until no longer pink in the center, 3 to 5 minutes.
- Broil buns in the preheated oven until lightly toasted, 1 to 2 minutes. Top bottom halves of buns evenly with pork and carrot mixture. Cover with top halves of buns.
Nutrition Facts : Calories 596.7 calories, Carbohydrate 86.9 g, Cholesterol 36.7 mg, Fat 15.9 g, Fiber 7.6 g, Protein 30.3 g, SaturatedFat 3.5 g, Sodium 1051.6 mg, Sugar 18 g
PALEO PARTY PORK CARNITAS
Carnitas are the perfect self-serve party food. Although the dish is normally cooked with milk and served in tortillas topped with sour cream and cheese, this paleo version substitutes with almond milk and lettuce wraps and is garnished with avocado slices, red onion and fresh cilantro. Best of all, a slow cooker allows you to set it up before work and come back to a ready-made dinner party. Guests will love this make-your-own dish.
Provided by Food Network
Categories main-dish
Time 8h30m
Yield 16 servings
Number Of Ingredients 18
Steps:
- Generously sprinkle the pork shoulder with salt and pepper. Heat the oil in large nonstick skillet set over high heat. Sear the meat on all sides until deeply browned, about 3 minutes per side.
- Transfer the pork to a slow cooker. Add the almond milk, broth, oregano, garlic, carrots, celery, bay leaves, lemon peel and onions. Set the slow cooker to low, then cover and cook until the meat can be easily pulled apart with a fork, 6 to 8 hours.
- Transfer the pork to a work surface and use two forks to shred the meat. Strain the cooking liquid and reserve. Transfer the pork to a serving platter, then ladle the cooking liquid over the meat and season with salt and pepper as needed.
- Place the avocado slices, lettuce leaves, half of the lime wedges, the cilantro sprigs and red onion slices on a platter. Squeeze the remaining lime wedge over the avocados to prevent discoloration. Have guests build their own carnitas lettuce wraps.
PORK CARNITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Set a multi-cooker to the Saute setting and add the oil.
- Sprinkle the cubed pork generously with salt and pepper. Sear the pork in batches on all sides until well browned. Remove to a plate, add the onions and poblanos and cook, stirring frequently, until softened, about 3 minutes. Add the oregano, cumin, chile powder and garlic and continue to cook for an additional minute.
- Add the lemon-lime soda and orange zest and juice. Return the pork pieces and any liquid that is on the plate to the multi-cooker. Cover and position the vent to the Sealing setting. Set the multi-cooker for High Pressure, use the Manual button to adjust the cook time to 25 minutes and cook. When the time is up, allow the multi-cooker to sit for an additional 10 minutes.
- Preheat the broiler.
- Carefully release the remaining pressure by switching the vent to Venting. Let the steam vent until the float valve has dropped, then remove the lid. Remove the pork mixture with a slotted spoon to a baking sheet and shred the pork with 2 forks.
- Place the baking sheet under the broiler and crisp the carnitas for 2 to 3 minutes. (Watch carefully to prevent burning.) Remove from the oven, ladle some of the juices from the pot over the carnitas and carefully toss. Serve alongside the warm tortillas with peach salsa, Easy Queso and fresh cilantro leaves.
- Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.
PO CAMPO/PORK CARNITAS
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 4 servings po campo (plus additional pork carnitas)
Number Of Ingredients 31
Steps:
- For the po campo/pork carnitas: Start by heating the lard in large saucepot over medium-high heat. Add the pork and cook until lightly colored. Add the salt, chili powder, dried cilantro, dried oregano, granulated garlic, paprika, pepper, cumin and cinnamon to the pork and stir. Bring to a boil and then simmer for 1 1/2 hours.
- Strain the fat from the liquid, put the pork back into the pot and add the orange juice and milk. Simmer until very tender, about 45 minutes.
- For the po campo assembly: Heat a deep fryer to 350 degrees F.
- Brush a tortilla with some of the whisked egg. Add 5 ounces of the pork carnitas, 2 ounces of the cheese and 4 ounces of the potatoes. Then fold in the sides and roll into a cylinder. Repeat with the remaining tortillas, carnitas, cheese and potatoes. Let stand 5 minutes, then fry until golden brown, about 7 minutes. Serve with Fire-Roasted Salsa and Queso/Cheese Sauce.
- Slice the tomatoes and onion into 1-inch rounds. De-stem the jalapeño and trim the green onions. Roast the tomatoes, onion, jalapeño, green onions and garlic on a metal rack over an open flame until the vegetables are charred on all sides.
- Heat a saucepot over medium heat. Add the charred vegetables to the saucepot and simmer until the vegetables are broken down, about 30 minutes. Then add the cilantro, lime juice and salt to taste. Puree with a hand blender until smooth. Serve with Mexican-inspired dishes or anything you want to jazz up.
- Combine the cheese, beer, milk and salsa in a large saucepan over low heat, stirring constantly until the cheese melts and the sauce is smooth. Thin with more milk if necessary or desired. Great with chips, tacos or hot dogs.
SLOW-COOKER PORK CARNITAS
This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
- Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
- Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
- Serve with tortillas, cilantro, jalapenos and pickled red onions.
- Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.
PORK CARNITAS
Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.
Provided by Nette
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
- Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 2.3 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 2072.3 mg, Sugar 1.1 g
SOY-AND-GINGER-MARINATED PORK CHOPS
A brief stint in the refrigerator with a soy-and-ginger marinade gives the pork flavor while tenderizing the meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
- Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
- Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.
- Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.
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