Salt And Pepper Pork With Crispy Rice Cakes Recipes

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SALT-AND-PEPPER PORK WITH CRISPY RICE CAKES



Salt-and-Pepper Pork With Crispy Rice Cakes image

You'll find Korean rice cakes in all kinds of shapes and sizes-from long cylinders to thin, oblong rounds. While their flavor does not change according to shape, textures do. Thin rice cakes work well for this stir-fry, as they quickly absorb flavors and soften into crispy, chewy coins.

Provided by Andy Baraghani

Yield 4 Servings

Number Of Ingredients 10

8 oz. Korean rice cakes
2 Tbsp. (or more) vegetable oil
8 oz. ground pork, turkey, or chicken
1 (2") piece ginger, peeled, finely chopped
2 garlic cloves, thinly sliced
4 scallions, white and pale green parts only, thinly sliced
Kosher salt, freshly ground pepper
2 Tbsp. unsalted butter, cut into pieces
1 Tbsp. soy sauce
1 tsp. toasted sesame oil

Steps:

  • Place rice cakes in a medium bowl and pour in cold water to cover. Let soak 10 minutes. Drain, rinse, and pat dry.
  • Heat vegetable oil in a large skillet over medium-high. Add pork and cook, undisturbed, until browned underneath, about 2 minutes. Break up with a wooden spoon or a spatula and continue to cook, stirring and breaking into large pieces, until browned all over but still pink in places, about 2 minutes more. Add rice cakes, ginger, garlic, and half of scallions; season with salt and plenty of pepper. Cook, stirring occasionally, until pork is cooked through and rice cakes are browned in spots, about 4 minutes. If pan looks a bit dry at any point, pour in a little more oil. Remove pan from heat; add butter, soy sauce, and sesame oil and toss to coat.
  • Transfer pork mixture to a platter and top with remaining scallions.

CRISPY PORK FRIED RICE



Crispy Pork Fried Rice image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons peanut oil, divided
2 eggs, lightly beaten
1/2 cup chopped onion
3 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cooked pork chops, diced (about 2 cups)
1 cup rice, regular or instant, cooked according to package directions
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
Salt and freshly ground black pepper
1/4 cup freshly chopped cilantro leaves

Steps:

  • Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 minutes per side). Remove eggs, dice into small pieces and set aside.
  • To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in cilantro.
  • Transfer to a serving plate and top with chopped eggs.

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