Asian Pork And Pineapple Salad Recipes

SOUTHEAST ASIAN PORK SALAD

Steps:

• Grate the lime zest and set aside, then juice half of the lime into a large bowl and cut the other half into small wedges. Whisk 1 teaspoon peanut oil and a pinch of salt into the lime juice. Add the slaw and cucumbers and toss to coat.
• Heat the remaining 2 teaspoons peanut oil in a large skillet over medium-high heat. Add the shallot and cook until softened, 2 to 3 minutes. Add the ginger and cook, stirring, until soft but not browned, about 1 minute. Stir in the pork and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned in spots and no longer pink, 6 to 8 minutes. Carefully pour off all but about 1 tablespoon fat from the skillet. Stir in the chili-garlic sauce, fish sauce and lime zest and remove from the heat.
• Divide the slaw mixture among bowls. Top with the pork, herbs and peanuts; serve with the lime wedges.

CHINESE TAKE-OUT SWEET AND SOUR PINEAPPLE PORK

Steps:

• In a bowl whisk together eggs, salt and 1/2 cup cornstarch, flour, garlic powder (if using) and 1/2 cup chicken stock.
• Add in the pork cubes; toss to coat completely with batter.
• Heat oil in a wok or skillet over medium-high heat.
• Place the coated cubes into the oil (working in batches) cook about 4-5 minutes or until pork is done; remove with a slotted spoon or strainer to drain.
• Pour off any excess oil leaving just a small amount.
• Saute the green pepper, garlic and carrots until just crisp-tender.
• Add in the pineapple chunks and juice, the remaining 1 cup of chicken broth and vinegar.
• In a small cup dissolve the 2 tablespoons cornstarch in 2 tablespoons cold water, then add to the sauce along with soy sauce; cook and stir until thickened and bubbly (about 1 minute).
• You can place the pork back in the wok to coat and heat in the sauce, or place the pork on a dish and pour the sauce over top, or serve the sauce on the side, the choice is up to you.
• Serve with cooked rice.

PORK WITH PINEAPPLE

Steps:

• Cut the pork into thin strips about 5cm/2in long.
• In a medium bowl, combine the marinade ingredients.
• Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients.
• Drain, discarding the marinade.
• Heat a wok over a high heat until it is hot, add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown.
• Add the pork and stir-fry for 3 minutes.
• Finally, add the pineapple, coriander, chili if using, soy sauce and sugar and continue to stir-fry for 3 minutes.
• Sprinkle with the chopped coriander and serve.

ASIAN PORK AND PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside.
• Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
• Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl.
• Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
• Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sauté 3 minutes or until done.
• Add pork to onion mixture; toss well. Serve over arugula.

HOISIN-GLAZED PORK SLIDERS WITH PINEAPPLE SALAD

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Combine 1 tablespoon hoisin sauce and 1 teaspoon rice vinegar in a small bowl; set aside.
• Combine the pork, panko, the remaining 1 tablespoon hoisin sauce, the scallion, ginger, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. With dampened hands, roll the mixture into twelve 1 1/2-inch meatballs; transfer to the prepared baking sheet. Bake, turning once, until browned and cooked through, 5 to 6 minutes per side. Remove from the oven and brush with the reserved hoisin sauce mixture.
• Meanwhile, combine the cabbage, carrots and pineapple in a food processor. Add the remaining 2 tablespoons rice vinegar, the mayonnaise and 1/2 teaspoon salt and pulse until roughly chopped.
• Spread mayonnaise on the bottom half of each bun, then fill with some shredded lettuce and a meatball. Serve with the pineapple salad.

PINEAPPLE CHINESE CHICKEN SALAD

Steps:

• Drain pineapple reserving 2 T. juice.
• Arrange lettuce, chicken, onion and cilantro on large serving platter.
• Blend oil, vinegar, reserved pineapple juice, honey, soy sauce, ginger and mustard.
• Drizzle dressing over salad.
• Garnish with chopped peanuts, if desired.
• Serve immediately.

ASIAN SHRIMP, PINEAPPLE, AND PEANUT SALAD

Steps:

• For dressing:
• Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.
• For salad:
• Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges.
• Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

ASIAN-INSPIRED PORK MEATBALLS WITH PINEAPPLE IN THE SLOW COOKER

Steps:

• Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.
• Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.
• Roll pork mixture into 12 to 16 balls and place into the slow cooker.
• Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.
• Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.
• Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.

ASIAN PORK SALAD

Steps:

• Marinade: Mix all ingredients together in a nonreactive bowl.
• Ginger Dressing: In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper.
• Store, refrigerated, in an airtight container, for up to 3 days.
• Arrange pork loins in a non-reactive dish with spicy hoisin marinade.
• Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight.
• Preheat grill to high.
• Allow pork to return to room temperature before cooking, about 30 minutes.
• Remove pork from marinade, reserving 1/2 cup.
• Oil grill.
• Grill pork, turning and occasionally brushing with marinade, until pork is cooked medium rare, about 15-20 minutes.
• Remove from grill, and allow meat to rest for 10 minutes before slicing.
• In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers.
• Add ginger dressing, and toss to combine.
• Slice pork crosswise 1/4-inch-thick.
• Arrange pork and salad on a platter.
• Garnish with roasted peanuts.