Pork Stuffed Papaya Recipes

PAPAYA BOATS

Steps:

• In a bowl, mix the yogurt, walnuts, and raisins. Fold in the strawberries. Spoon the mixture into the centers of the papaya halves. Drizzle with honey to serve.

PORK STUFFED PAPAYA

Steps:

• FOR THE PAPAYAS: Peel the papayas, cut them in half lengthwise and remove the black seeds with a teaspoon. Parboil the fruit in gently boiling, salted water for 10 minutes, then drain upside down on paper towels.
• Preheat the oven to 350°F.
• Heat the oil in a large skillet and sauté the onion, garlic and bacon together until the onion is soft. Add the pork and chili and sauté until browned, stirring to break up the meat. Add the tomato paste and cook, stirring, for 2 minutes. Pour over the white wine and stir in the tomatoes. Bring to the boil, reduce the heat and simmer for 5 minutes. Season, remove from the heat and allow the mixture to cool slightly.
• Grease a baking dish just large enough to hold the papaya shells and place them, cavity side up, in the dish. Pile the meat mixture into the center of each papaya.
• Sprinkle with Parmesan cheese and dot with butter. Bake for 30-40 minutes or until the papaya is tender. Heat the tomato sauce and serve with the sauce poured around each papaya. Serves 4.
• FOR THE TOMATO SAUCE: Heat the oil and sauté the garlic for 1 minute, stirring. Add the tomatoes and bring to the boil. Reduce the heat, cover and simmer for 15 minutes. Strain the tomatoes, using a soup ladle to push all the pulp through.
• Return the pulp to the pan and simmer for 10 minutes, or until the sauce has reduced to the required consistency. Store for up to 2 weeks in the refrigerator or freeze for up to 3 months. Makes about 1 ¼ quarts.
• Harrods Cookery Book.

PORK LOIN WITH THAI SAUCE AND PAPAYA SALAD

Steps:

• For the Thai Paste: Preheat the oven to 400 degrees F. Spread the cashews on a baking tray and roast until golden brown, about 10 minutes. Cool.
• In a small pan, cook the ginger in the plum wine until the wine evaporates. With a mortar and pestle or in a blender, puree all of the Thai Paste ingredients. Reserve.
• For the Salad: In a medium bowl, combine the papaya, onion, cilantro, and jalapeno. In a small bowl, whisk together the lime juice, vinegar, and honey. At serving time, toss the dressing with the salad and season with salt and pepper, to taste.
• Raise the oven temperature to 450 degrees F. Season the pork medallions with salt and pepper and flatten slightly with a cleaver or a heavy plate. In an ovenproof skillet, heat the peanut oil. Over high heat, brown both sides of the medallions. Transfer to the oven and roast until medium rare, about 15 minutes. Remove the medallions to a plate and keep warm.
• Pour the grease from the skillet and deglaze the pan with port. Pour in the stock and cook over high heat until the sauce thickens slightly. Whisk in 1/4 cup of the Thai paste and season, to taste, with salt, pepper, and lime juice. Keep warm.
• Cut each medallion into slices. Pour a little sauce into the center of 4 warmed plates and arrange slices of the pork on 1 side of the sauce. Mound a little salad in each radicchio leaf, set alongside the slices of pork, and garnish with a few cilantro leaves.

BAKED STUFFED PAPAYAS

Steps:

• Cook and stir beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown.
• Drain; stir in tomatoes, jalapeno pepper, salt and pepper.
• Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes.
• Cut papayas lengthwise into halves and remove seeds.
• Place about 1/3 cup beef mixture in each papaya half. Sprinkle with cheese. Arrange in shallow roasting pan.
• Pour very hot water into pan to within 1 inch of tops of papaya halves.
• Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes.

CHINESE PORK-STUFFED CABBAGE

Steps:

• Place pork, cilantro and garlic in a food processor and pulse until pork is ground and cilantro is coarsely chopped. Add spice powder and soy sauce and process until combined. Stir in water chestnuts.
• Carefully separate nine cabbage leaves. Cut each leaf in half, removing the center rib. Trim the heavy white sections from each half, leaving a rough 4 1/2-inch square.
• Place one cabbage leaf outside down on work surface. Drop 1 level tablespoon of the pork in the top third of the leaf. Fold the top of the leaf over the filling. Fold the sides of the leaf over the filling, then roll up as tight as possible. Repeat with remaining leaves and pork mixture.
• Arrange stuffed leaves in three rows in an 11-by-7 by 2 1/2-inch glass dish. Sprinkle with water. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 minutes. Prick plastic to release steam.
• Remove from oven and uncover.