East Asian Pork Strips Recipes

ASIAN-STYLE RED PORK STRIPS

Steps:

• In a large bowl combine all ingredients except the pork strips; mix until blended.
• Add in the pork strips and toss to coat with the mixture.
• Cover and refrigerate for a minimum of 8 hours.
• Set oven to 350°F.
• Remove the pork from the marinade and dry the strips with paper towels (if using fresh garlic, make certain that no fresh garlic or green onions remain on the slices or they will burn while cooking).
• Place on a single layer in a greased baking sheet.
• Bake for about 25-30 minutes or until the pork is just tender and lightly browned (cooking time will vary depending on the thickness of the strips).

EAST ASIAN PORK STRIPS

Steps:

• Combine first 3 ingredients in a large zip-top plastic bag, and add pork to bag. Seal, and marinate in refrigerator 30 minutes. Combine soy sauce and the next 5 ingredients (soy sauce through honey) in a blender, and process until smooth. Pour the soy mixture into a small saucepan, and bring to a boil. Cook for 1 minute, stirring constantly. Remove mixture from heat; stir in green onions. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; cook, stirring frequently 6 minutes or until pork loses its pink color. Serve the pork with sauce.

ASIAN BRAISED PORK SHOULDER

Steps:

• Preheat the oven to 300 degrees F.
• Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
• Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
• Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
• When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
• Serve the pork draped with the sauce.

ASIAN PORK

Steps:

• Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange zest. Stir in orange juice and soy sauce until smooth; set aside., In a large skillet or wok, stir-fry the celery, carrots and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice; top with noodles and onion.

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

KOREAN PORK STRIPS

Steps:

• Preheat oven to 400 degrees.
• Add all ingredients to ziplock bag, shake to mix, and marinate pork for 5 min, or up to 3 hours.
• Spray 9x13 baking dish with cooking spray, then place pork in dish, pouring marinade over pork.
• Bake 30-35 minutes.
• Cut pork into thin slices before serving.

MARINATED PORK STRIPS

Steps:

• In a medium dish or bowl, mix together soy sauce, sugar, onion, garlic, ginger, sesame seeds, and oil. Add pork, and turn to coat. Cover, and refrigerate for 3 hours, turning and basting often.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove pork from marinade, reserving marinade, and transfer to a lightly greased 9x13 inch baking dish. Bake for 45 minutes. Cut into 1/4 inch thick slices.
• While the meat is roasting, boil reserved marinade for 3 to 5 minutes. Serve with pork strips.

ASIAN BARBECUED PORK LOIN

Steps:

• Sprinkle pork roast with garlic salt and pepper. Place in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 350° for 50 minutes. , Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to 3/4 cup, about 20-25 minutes, stirring often. , Brush sauce over pork. Bake 10-15 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing.