Sweetspicyasianpork Recipes

SWEET & SPICY ASIAN PORK

Steps:

• In jar with lid, combine all the sauce ingredients; shake to blend and refrigerate at least 2 hours.
• Cook rice or noodles, drain and set aside,covered.
• Heat oil in wok or large skillet over Med-Hi heat.
• Add pork and cook for about 3 minutes; add onion, celery, and green pepper (and mushrooms, if using).
• Saute all for another 2-3 minutes. (The pork will brown nicely.).
• Add sauce and lower heat to medium.
• Cook until sauce thickens slightly; stirring to coat veggies and meat with sauce. Do not overcook the veggies; need to be crispy.
• Place rice or noodles in bowls or on plates and pour on the pork mixture.
• Sprinkle with green onions to serve.

SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®

Steps:

• Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
• Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
• Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
• Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
• Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
• Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
• Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
• Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

THAI SWEET PORK (MU WAN)

Steps:

• Place all of the ingredients within easy reach of the cooking area.
• Set wok or skillet over medium high heat.
• Add oil and garlic and heat till garlic sizzles (be careful not to burn garlic). Rotate pan so the oil coats the sides.
• When the oil is hot, add the pork. Stir-fry 2- 3 minutes.
• Add the remaining ingredients and stir fry 2-3 minutes until brown sugar mixture has thickened.

SLOW COOKER SWEET AND SPICY ASIAN PORK SHOULDER

Steps:

• In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
• Twenty-five minutes before serving, cook the rice according to the package directions.
• Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.