Sesameporkribs Recipes

SESAME PORK RIBS

Steps:

• In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-qt. slow cooker; top with ribs, and sauce. Cover and cook on low for 5-6 hours or until meat is tender. , Place ribs on a serving platter; sprinkle with sesame seeds and green onions.

PORK SPARERIBS WITH HONEY, SOY AND SESAME

Steps:

• Preheat oven to 180°C.
• Mix the soy sauce, sesame oil, honey and oil.
• Brush both sides of the ribs well with the marinade, then place in the baking dish.
• Bake in the oven for 60 minutes.
• Baste occasionally during cooking with soy sauce and honey mixture.
• Serve with fresh lettuce, tomato and avocado salad.

SESAME PORK RIBS

Steps:

• In a large bowl, combine the first eleven ingredients. Add the pork and turn to coat.
• Place the onion in a 5-qt slow cooker; arrange pork on top.
• Cover and cook on low for 5-6 hours or until meat is tender.
• Strain sauce out into a small pot and heat to boiling. Add cornstarch slurry and stir until thickened; about 1 - 2 minutes.
• Pour sauce back into slow cooker and combine.
• Place pork on a serving platter; sprinkle with sesame seeds, green onions and chopped fresh cilantro leaves.
• You can also remove the meat from the bones and serve it in flour tortillas with a little hoisin sauce, sort of a faux moo shu pork.

PORK KEBABS WITH SESAME RICE

Steps:

• Heat the sesame oil in a medium saucepan over medium-high heat. Add the sesame seeds and cook, stirring, until golden, about 1 minute. Stir in the rice, then add 1 3/4 cups water; bring to a boil and cook until most of the water evaporates, about 8 minutes. Cover, reduce the heat to low and cook until tender, about 12 more minutes; remove from the heat and let stand until ready to serve.
• Meanwhile, preheat the broiler. Thread the pork onto 4 long metal skewers, leaving space between each piece; season with salt and pepper. Place the asparagus on a baking sheet and toss with the vegetable oil and ponzu sauce. Push the asparagus to the side of the pan and add the pork skewers.
• Broil the pork and asparagus, turning once or twice, until the pork is browned and cooked through and the asparagus is charred in spots, 8 to 10 minutes. Divide among plates and drizzle the pork with the pan juices; serve with the sesame rice and lemon wedges.

SESAME TERIYAKI/HONEY GLAZED PORK RIBS

Steps:

• Pat olive oil and dry rub over the ribs making sure all the ribs are covered completely in the rub and let sit overnight, refrigerated, in a non-reactive container.
• Combine the sesame teriyaki marinade and honey, mix well and using hands completely cover the ribs with mixture. Let stand for at least 1 hour.
• Light gas grill and set on a low to medium flame, placing soaked hickory wood chips wrapped in foil over the flames. Slow roast the ribs turning occasionally for about 1 hour.
• Remove when done and serve.

SESAME PORK BURGERS WITH SWEET AND SPICY SLAW

Steps:

• Make the Slaw:
• Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
• Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
• Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
• Make the Burgers:
• Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
• Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
• Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
• Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
• Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.

SESAME PORK ROAST

Steps:

• Cut roast in half and place in a bowl. In a separate bowl or shallow dish, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Turn to coat. Cover and refrigerate roast overnight. Cover and refrigerate remaining marinade. , Drain roast, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook until meat is tender, 8-9 hours longer. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with meat. If desired, sprinkle with additional sesame seeds.

KOREAN SESAME PORK STIR-FRY

Steps:

• Mix together 1 tbsp oil, the sesame seeds, soy sauce, mirin, chilli sauce and ginger. Pour over the pork and mix it all together. Heat the remaining oil in a large non-stick frying pan or wok. Add the pork and fry for 5 mins until browned. Add the peppers and spring onions, and cook for 5-10 mins more until the vegetables have softened and the pork is cooked through. Serve with cooked rice.