Ginger Spiced Pork Recipes

GINGER PORK

Steps:

• Place cubed pork and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet or wok. When hot, add coated pork and brown quickly; remove with a slotted spoon and set aside. Pour off remaining oil.
• In same skillet combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper and reserved pork cubes. Bring all to a boil. Then lower heat, cover and let simmer 15 minutes or until pork is tender. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.

SLOW-ROASTED SPICED PORK

Steps:

• Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
• Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
• Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
• Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

POT STICKER: GINGER PORK

Steps:

• In a medium bowl, add the pork, onions, ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper. Mix together until thoroughly combined.
• In a medium stock pot, boil 2 quarts of water.
• Place 1 tablespoon of the mixture in the middle of a wrapper. Brush the edges of the wrapper with the end and fold in half. Repeat with the remaining wrappers.
• Place wrappers in boiling water for 1 minute, remove, and cool individually on cooling rack.
• When ready for service, heat saute pan with 1 teaspoon oil, and saute on medium-high heat until the skin of the wrapper is browned.

SPICY PORK WITH GINGER-MAPLE SAUCE

Steps:

• In a small bowl, combine the chili powder, cinnamon, pepper, salt and allspice. Rub over pork. In a large skillet, brown pork in oil on all sides. , Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 15 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Add fresh ginger; saute 1-2 minutes longer. Stir in the broth, syrup and candied ginger. Bring to a boil; cook until sauce is reduced to about 1/2 cup. Pour over pork. , Bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. ,

GINGER SPICED PORK

Steps:

• Combine the first nine ingredients; rub over pork. Cover and refrigerate for at least 2 hours. , Using a drip pan, prepare grill for indirect heat. Lightly oil grill rack. Place pork over drip pan and grill, covered, over indirect medium heat for 30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

SAUTEED PORK WITH GINGER & GARLIC

Steps:

• Cut the pork into 2 inch pieces.
• Combine soy, sake, ginger and garlic.
• Marinate the meat in this mixture (for no more than 15 minutes or it will toughen).
• Heat the oil in a large frypan, and saute the drained pork over a high heat until slightly brown; then turn and saute at medium heat.
• Add the reserved marinade, and cook for 1-2 minutes.
• Serve with rice, and sauteed Asian vegetables.
• *Wealso use this marinade for chicken for the BBQ.

CHINESE PORK AND GINGER CASSEROLE

Steps:

• Heat the oil in a flameproof casserole , add the onion and fry gently for 4 minutes until soft but not coloured.
• Meanwhile, skin the root ginger and then crush the flesh with a mortar and pestle.
• Add the crushed ginger to the casserole with the pork, increase the heat and fry until meat is browned on all sides.
• Stir in the sherry and soy sauce, then the ginger ale, five-spice and seasoning to taste. Bring slowly to boiling point, stirring, then lower the heat, cover jand simmer for about 1 hour until the pork is just tender.
• Add the stem ginger and pepper sliced to the asserole and continue cooking for a further 10 minutes. Serve hot.