Hoisinglazedporkchopswiththaipowerpack Recipes

EASY PORK WITH HOISIN SAUCE

Steps:

• Trim excess fat and silverskin from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.
• Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned and cooked partially, about 2 to 3 minutes per side.
• Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add sherry and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice.

THAI-STYLE GROUND PORK SKEWERS

Steps:

• Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into the pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Thread a handful of the pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around the skewer. Repeat with the remaining pork and skewers.
• Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.

THAI-STYLE PORK

Steps:

• Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.

THAI PORK CHOPS

Steps:

• Heat the oil in a large nonstick skillet over medium high heat until hot.
• Add the pork chops and cook for 10 min, turning once or until it is no longer pink in the center.
• Remove to a plate and cover with foil while you prepare the sauce.
• Reduce the heat to medium and add the jalapeno peppers and garlic to the skillet. If you need to add a little more oil to the skillet, do so now.
• Cook for 1-2 min or until softened, stirring occasionally.
• Stir in the fish sauce and sugar.
• Bring to a boil and boil for 1 minute.
• Pour the sauce over the pork chops and sprinkle with the chopped cilantro and peanuts.

HOISIN GLAZED PORK CHOPS WITH THAI POWER PACK

Steps:

• For the glaze whisk together the hoisin and lime juice and set aside.
• Combine all the power pack ingredients (peanuts through scallions), plus salt and pepper, mixing well with a fork or your hands and set aside.
• Preheat grill or grill pan.
• Sprinkle chops generously with salt and pepper and place on hot grill for about 3-4 minutes per side (you do not want to overcook them) and brush with glaze the last 30 seconds of grilling.
• When chops are done (they should be just slightly pink in the center), remove from grill and arrange on platter.
• Sprinkle the power pack over the chops and serve, passing the remaining glaze on the side.