Orientalmincedporkinlettuceleaves Recipes

YUK SUNG

Steps:

• Firstly prepare your vegetables: Chop onion and mushrooms. Peel and crush garlic.Peel and finely chop carrots. Peel and chop Ginger (if using fresh).
• Heat the oil in large open wok, fry the pork mince, with 1 tsp of Chinese 5 Spice, until browned.
• Add the onion, garlic and ginger, carrots, mushrooms, peppers, remaining 5 spice, soy sauce and oyster sauce.
• Cook on a medium to low heat for 10-15 minutes, until the mixture is browned, sauce has thicken slightly and absorbed into the meat.
• Serve in little gem lettuce leaves, and top with chopped spring onions and chillies. (Leave chillies out if you prefer).

PORK YUK SUNG (PORK IN LETTUCE LEAVES)

Steps:

• Best to use pork mince with a low fat content 3% if you can get it.
• Slice the ginger (About 3cm peeled and sliced very finely).
• Slice the garlic very finely.
• Chop the spring onions.
• Dice the celery into very small cubes.
• Chop the water chestnuts, again into very small cubes. (5mm).
• Put the above ingredients to one side.
• Wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. (You will need 4 leaves for four people as a starter).
• Pat dry and put to one side.
• In a small bowl mix together the soy sauce, oyster sauce, dry sherry and sugar. Do not leave out the sugar as it just won't be the same!
• Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and spring onions and fry until the garlic and ginger are aromatic.
• Add the minced pork and cook until the pork is browned. Remove from the pan and set aside.
• Add the water chestnuts, and celery to the frying pan and cook over a medium heat.
• Then put the sauce mixture in the pan and stir.
• Then put the pork back in the pan and continue to cook at medium heat until sauce is reduced and mixture becomes dryer and the pork is browned.
• To Serve; Lay out a lettuce leaf and spoon a great big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.

ORIENTAL MINCED PORK IN LETTUCE LEAVES

Steps:

• Heat oil in a pan or wok, stir-fry onion and garlic until onion is soft, add both minces and stir-fry until cooked through.
• Add capsicum and sauces, reduce to a simmer, cook uncovered, stirring occasionally for about 4-5 Min's.
• Add sprouts and cook until they soften slightly but are still crunchy, stir in green onions and seeds.
• Divide lettuce leaves among plates and spoon pork mixture into leaves.
• Tip: After removing outer dead leaves, cut the end off lettuce and hold under cold running water, the leaves will fall off one by one, intact.

ASIAN MARINATED PORK TENDERLOIN

Steps:

• In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the chops sit in the marinade for a few minutes.
• Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. Remove the pork from the pan.
• Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices.
• Turn off the heat. Place 2 chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger.
• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy, and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
• Coat a large saute pan with oil. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent.
• Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until the spinach starts to wilt. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
• Snappy!

ASIAN MARINATED GRILLED PORK TENDERLOIN

Steps:

• In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
• Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
• Preheat the grill to medium-high heat.
• Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
• Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
• Pork- the other white meat!

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.

CHINESE PORK TENDERLOIN

Steps:

• Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
• Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

ASIAN-GLAZED 'MELT-IN-YOUR-MOUTH' PORK TENDERLOIN

Steps:

• To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
• For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
• Prepare an outdoor grill for high heat.
• Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

CHINESE MINCED PORK IN LETTUCE CUPS

Steps:

• Cut lettuce ahead of time into cup shapes to have it ready; choose leaves towards the center of the head of lettuce.
• Use kitchen shears to cut any shapes needed, if necessary; set aside to chill.
• Saute pork in a large skillet until it is browned.
• Remove meat from skillet and drain off any fat.
• Add onions to skillet and cook for 5 minutes or until tender, then stir in garlic and ginger.
• Add wine and pork to the skillet and stir until wine reduces.
• Add hoisin, oyster and soy sauces, stirring to mix well.
• Stir in water chestnuts and cilantro and heat through.
• Place on platter and garnish with toasted pine nuts.
• Serve meat with lettuce cups.

SPICY MINCE & LETTUCE CUPS

Steps:

• Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
• Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.