EASY ASIAN PORK BUNDLES
Baked biscuit bundles hide a flavorful treasure of pork filling. This easy appetizer recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com. Click Here to See More Biscuit Recipes
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper.
- In a medium bowl, mix the pork, soy sauce, oil, ginger, ⅛ teaspoon sea salt and ⅛ teaspoon pepper. Add the cabbage and chives; mix until well blended.
- Separate the dough into 8 biscuits; separate each biscuit evenly into 2 layers, making 16 dough rounds. Spoon 1 rounded tablespoon of the pork mixture onto the center of each biscuit round; stretch the biscuit dough up and around the ball to cover completely. Pinch the edges together on top to seal. Place the bundles seam-side up 1 inch apart on cookie sheet.
- Bake until golden brown, 16 to 22 minutes. Serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 214 calories, Sugar 1 g, Fat 11 g, Carbohydrate 23 g, Cholesterol 9 mg, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, Sodium 328 mg
ASIAN CUCUMBER AND PORK BUNDLES
Provided by Metro
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- In a medium bowl, combine cornstarch, teriyaki sauce and garlic; mix in pork until well combined. Let stand 5 minutes.In a large non-stick frying pan or wok, stir-fry pork mixture and onion over medium-high heat 5 minutes. Drain off fat if necessary.Add carrot and cook 2 minutes. Add cucumber and cook just until heated through.For each bundle, spread hoisin sauce over lettuce leaf; top with about 1/4 cup (60 mL) pork mixture and roll up.
ASIAN-STYLE PORK AND NOODLES
Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets.
- In a large pot of boiling salted water, cook noodles until al dente according to package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl.
- In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.
ASIAN MARINATED PORK CHOPS
This is one of my favorite marinades to use for grilled pork chops. I usually just throw ingredients as I see fit, so the measurements are estimates. The roasted red chili paste can be found in the Asian section of your grocery store.
Provided by itsjustaphase
Categories World Cuisine Recipes Asian
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large, heavy plastic zipper bag. Smush the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar; place the pork chops into the marinade, and seal the bag. Allow to marinate for 30 to 45 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the pork chops from the marinade, and discard the marinade. Shake off excess marinade, and grill the pork chops until browned, the meat is no longer pink inside, and the chops show good grill marks, 5 to 7 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 447.9 calories, Carbohydrate 24.1 g, Cholesterol 142.1 mg, Fat 12.6 g, Fiber 0.6 g, Protein 57.4 g, SaturatedFat 4.3 g, Sodium 2522.9 mg, Sugar 19.1 g
SPICY ASIAN PORK FILLING FOR THE SLOW COOKER
The perfect base for Lettuce pork bundles or Moo Shu Pork. Another tasty and easy recipe from Thai Cooking & More Note: if you prefer sweet to spicy then substitute hot chili paste with a chili garlic sauce.
Provided by Debi9400
Categories Pork
Time 8h20m
Yield 5 1/2 cups
Number Of Ingredients 7
Steps:
- Slow Cooker Directions:.
- Cut roast into 2 to 3 inch chunks. Combine pork, soy sauce, hot chili paste and ginger in slow cooker; mix well. Cover and cook on LOW 8 to 10 hours or until pork is fork tender. (if you're in a hurry - cook on HIGH for 4 to 5 hours though it's better done on LOW).
- Remove roast from cooking liquid; cool slightly. Trim and discard excess fat. Shred pork using 2 forks. Let liquid stand 5 minutes to allow fat to rise. Skim off fat.
- Blend water, cornstarch and sesame oil until smooth; stir into slow cooker. Cook, uncovered on HIGH until thickened. Add shredded meat to slow cooker; mix well. Cover; cook 15 to 30 minutes or until hot.
- Ideas to use meat filling with:.
- Spicy Asian Pork Bundles - place 1/4 cup pork filling into large lettuce leaves (butter lettuce works well). Wrap to enclose. Makes about 20 bundles.
- Moo Shu Pork - Lightly spread plum sauce over warm small flour tortillas. Spoon 1/4 cup pork filling and 1/4 cup stir-fried vegetables into flour tortillas. Wrap to enclose. Serve immediately. Makes about 20 wraps.
Nutrition Facts : Calories 682.9, Fat 41.4, SaturatedFat 14.3, Cholesterol 215.4, Sodium 1678.8, Carbohydrate 3, Fiber 0.2, Sugar 0.5, Protein 70.2
ORIENTAL MEAT BUNDLES
Asian flavored meat pie. It didn't sound that good to me either but for only 3 points a bundle there is a lot of satisfaction to be had in these! I also use this to make typical egg rolls without chopping finely in the food processor. And adding more mung bean sprouts to taste, but this really ups the point value when you deep fry the eggroll.
Provided by mollypie
Categories Savory Pies
Time 22m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Food process 1st four till finely chopped.
- Add veggie mixture to browned meat.
- Add egg.
- Cook till cabbage is soft.
- Drain in colander.
- Flatten each biscuit between wax paper until about 6 inches round.
- Add 1/3 cup filling.
- Fold dough over filling envelope style.
- Place on non-stick baking sheet. Spray it if you have to.
- Bake till golden about 12-15 min at 450°F.
Nutrition Facts : Calories 233.4, Fat 9.6, SaturatedFat 2.6, Cholesterol 34.7, Sodium 884, Carbohydrate 27.8, Fiber 0.9, Sugar 1.2, Protein 9.2
ASIAN PORK CHOPS
My family really likes pork. I experimented with poultry marinades until I came up with this nicely seasoned Asian pork chops recipe. -Annie Arnold, Plymouth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4-8 hours. , Drain and discard marinade. Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 225 calories, Fat 9g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 420mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
ASIAN PULLED PORK SANDWICHES
My Asian pulled pork is a happy flavor mashup of Vietnamese pho noodle soup and a banh mi sandwich. It's one seriously delicious slow-cooker dish. -Stacie Anderson, Virginia Beach, Virginia
Provided by Taste of Home
Categories Lunch
Time 7h14m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the first 7 ingredients until blended. Place roast in a 4- or 5-qt. slow cooker. Pour sauce mixture over top. Cook, covered, on low until pork is tender, 7-9 hours., Remove roast; cool slightly. Skim fat from cooking juices. Coarsely shred pork with 2 forks. Return pork to slow cooker; heat through. Using tongs, serve pork on rolls, adding toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.
Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 703mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein.
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