20 Minute Pork Pan Fry Recipes

20-MINUTE PORK PAN-FRY

20-minute pork pan-fry image

Comfort food at its best

Provided by Good Food team

Time 20m

Number Of Ingredients 7

Ingredients

500g pork tenderloin fillet
1 tbsp plain flour
2 tsp dried rosemary
3 tbsp olive oil
250g chestnut mushrooms , sliced
1 fat garlic clove , finely chopped
300ml vegetable stock

Steps:

Coat the pork: Cut the pork diagonally into finger-thick slices. Tip the flour and rosemary into a large plastic food bag, add some salt and pepper and the pork, and toss until the meat is well coated.
Start cooking: Heat 2 tablespoons of the oil in a large wide frying pan. Add the pork and fry for about 3-4 minutes until nicely browned on both sides, turning once. Remove from the pan.
Fry the mushrooms: Heat the remaining oil in the pan, tip in the mushrooms and fry until they start to soften, about 2 minutes. Sprinkle in the garlic and return the pork to the pan with any flour left in the bag. Stir in the stock and bring to the boil. Simmer for 5 minutes or until the pork is cooked.

Nutrition Facts : Calories 288 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.42 milligram of sodium

20-MINUTE CRISPY PORK DUMPLINGS RECIPE BY TASTY

20-Minute Crispy Pork Dumplings Recipe by Tasty image

If you're looking for a quintessential crispy dumpling recipe this is it! This is how to make flavorful and easy dumplings in under 20 minutes. First they're pan fried to create the iconic crispy bottom and then water is added to finish cooking them with steam. Yum!

Provided by Katie Aubin

Categories Lunch

Time 20m

Yield 24 dumplings

Number Of Ingredients 23

Ingredients

⅓ cup napa cabbage, finely chopped
½ lb ground pork
1 tablespoon grated fresh ginger
2 scallions, thinly sliced
1 teaspoon low sodium soy sauce
1 tablespoon dark soy sauce
2 teaspoons sesame oil
1 teaspoon shaoxing wine
2 teaspoons cornstarch
½ large egg, beaten
kosher salt
all purpose flour, for dusting
24 dumpling wrappers
6 tablespoons water, divided, plus more for sealing dumplings
1 tablespoon vegetable oil
1 teaspoon chile crisp
2 tablespoons low sodium soy sauce
2 tablespoons black vinegar
½ teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon grated fresh ginger
1 scallion, thinly sliced
toasted sesame seed

Steps:

In a medium bowl, combine the cabbage, ground pork, ginger, scallions, low-sodium soy sauce, dark soy sauce, sesame oil, Shaoxing wine, cornstarch, egg, and salt. Mix well to combine.
Lightly dust a baking sheet with flour.
Scoop 1 heaping tablespoon of filling onto the center of a dumpling wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over the filling to meet in the center. Fold the outside edges inward and pleat to seal. Place on the floured baking sheet and repeat with the remaining filling and wrappers.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add half of the dumplings to the pan and cook until the bottoms are brown, about 5 minutes. Add 3 tablespoons of water to the pan. Cover and steam for about 5 minutes, or until the water has evaporated. Remove the dumplings from the pan and repeat with the remaining dumplings.
Meanwhile, make the dipping sauce: In a small bowl, stir together the chile oil, low-sodium soy sauce, black vinegar, sesame oil, brown sugar, and ginger.
Transfer the dumplings to a serving plate, flipping some bottom-side up. Garnish with scallions and sesame seeds. Serve immediately with the dipping sauce alongside.
Enjoy!

Nutrition Facts : Calories 336 calories, Carbohydrate 61 grams, Fat 3 grams, Fiber 2 grams, Protein 11 grams, Sugar 0 grams

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