Pork Pozole Soup With Asian Slaw Recipes

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW

Steps:

• For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
• Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
• Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
• For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
• For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
• For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)

Steps:

• In a large pan.
• Saute onions in lard or bacon drippings until clear.
• Add garlic and spices and cook another two minutes.
• Add meat, green chili, rinsed hominy and beans.
• The beans are not traditional but we like them.
• Cook another two minutes.
• Pour stock over all.
• Add salt to taste.
• Simmer, covered, about 1hour.
• Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
• I serve this with large corn chips and cold melon.

PORK BUNS WITH BOK-CHOY SLAW

Steps:

• Stir together hoisin, sambal oelek, and 1 tablespoon vinegar. In another bowl, stir together bell pepper, bok-choy stems, and remaining 1/4 cup vinegar. Season with salt and pepper.
• Place pork in a medium nonstick skillet over medium-high heat. Season with salt and cook, breaking up with the back of a spoon, until cooked and beginning to brown, 5 to 6 minutes (there will be some liquid in skillet). Add 1/4 cup hoisin mixture; cook until sauce is reduced and evenly coats meat, about 30 seconds.
• Spread mayonnaise on buns. Serve pork in buns with bok-choy leaves, slaw, and herbs, with remaining hoisin mixture and sambal oelek alongside.

TRADITIONAL PORK POSOLE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place the peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
• Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
• Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.
• Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.

ASIAN-STYLE PORK TENDERLOIN WITH SLAW

Steps:

• In a large bowl, whisk the first ten ingredients until blended. Pour 1 cup mixture into an ungreased 13x9-in. baking dish; add pork, turning to coat. Refrigerate, covered, 1 hour. Cover and refrigerate remaining soy sauce mixture for slaw., Preheat oven to 450°. Bake pork, uncovered, 20-25 minutes or until a thermometer reads 145°, turning once. Remove from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, place coleslaw mix, 1/2 cup cilantro, mint and 2 tablespoons peanuts in a large bowl. Drizzle with reserved soy sauce mixture and toss to combine; serve with pork. Sprinkle with additional cilantro and peanuts.

ASIAN PORK SOUP

Steps:

• Cook chow mein meat in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Mix meat and remaining ingredients except mushrooms and bean sprouts in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours).
• Stir in mushrooms and bean sprouts.
• Cover and cook on low heat setting about 1 hour or until mushrooms are tender.

ASIAN PORK TENDERLOIN WITH SPICY ASIAN COLE SLAW

Steps:

• FOR THE TENDERLOIN:.
• Preheat oven to 400*F.
• Combine Five-Spice, salt and pepper, and rub over tenderloins.
• Heat oil in oven-proof saute pan over medium-high; sear pork on all sides, 5-8 minutes.
• Transfer pan to oven and roast 20 minutes, until internal temperature reaches 140*F.
• Remove pork from pan and let rest for 10 minutes before slicing.
• FOR THE SAUCE:.
• In same pan, whisk together the next 8 ingredients, (plum sauce through chili-garlic sauce), and cook while meat is resting.
• FOR THE SLAW:.
• Whisk first 6 ingredients together in a bowl and set aside.
• In oil, saute cabbage, bell pepper, carrot and ginger in skillet on high heat.
• After 1 minute, add salt. (The salt flavors the vegetables, but also draws moisture from the cabbage, helping it to wilt faster. This was quite fast and dramatic.).
• Continue to saute for 2 minutes or until cabbage begins to wilt.
• Stir in reserved sauce and cook 1 minute until slightly thickened.
• Place slaw on platter, slice pork and lay over top of slaw, and serve with a dollpop of pan sauce.