Sweet And Spicy Pork With Apples In Unagi Sauce Recipes

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SWEET AND SPICY PORK WITH APPLES IN UNAGI SAUCE



Sweet and Spicy Pork with Apples in Unagi Sauce image

Spicy pork recipe with apples and bell peppers in a unagi (fish) sauce. Serve with white or brown rice.

Provided by trisham

Categories     World Cuisine Recipes     Asian

Time 1h25m

Yield 6

Number Of Ingredients 22

2 tablespoons peanut oil
2 tablespoons minced fresh ginger root
3 tablespoons brown sugar
2 tablespoons chili powder, or to taste
1 onion, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
5 cloves garlic, minced
½ cup soy sauce
¼ cup unagi (eel) sauce
2 tablespoons paprika
2 tablespoons mirin (Japanese sweet wine)
1 teaspoon coconut extract
2 pounds pork tenderloin, cut into 1 inch cubes
1 cup chicken broth
1 ½ tablespoons cornstarch
1 ½ tablespoons water
1 red apple - cored and diced
1 large orange, peeled, sectioned, and cut into bite-size pieces
10 leaves fresh basil, chopped
2 green onions, chopped
1 teaspoon ground black pepper

Steps:

  • Heat the peanut oil in a large skillet over low heat. Stir in the ginger, brown sugar, and chili powder. Cook and stir for several minutes until the brown sugar has melted and the ginger is fragrant. Add the onion, red bell pepper, yellow bell pepper, and garlic. Increase heat to medium and continue cooking until the onion has softened and turned translucent, about 7 minutes.
  • Stir the soy sauce, unagi sauce, paprika, mirin, and coconut extract into the vegetable mixture; bring to a simmer. Add the pork cubes and chicken stock; return to a simmer. Reduce heat to medium-low, cover, and simmer until the pork is tender and no longer pink in the center, about 15 minutes.
  • Dissolve the cornstarch in the water; stir into the simmering pork. Add the apple and orange cubes; cover and cook until the apple is becoming tender, about 5 minutes. Stir in the basil, green onions, and black pepper; cook 2 minutes more before serving.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 33.5 g, Cholesterol 65.3 mg, Fat 9.1 g, Fiber 4.8 g, Protein 27.2 g, SaturatedFat 2.2 g, Sodium 1585.4 mg, Sugar 17.3 g

SWEET AND SPICY APPLE-MUSTARD PORK CHOPS



Sweet and Spicy Apple-Mustard Pork Chops image

I adopted this recipe from Zaar in Feb/05. It is quite simple to make and can easily be doubled to serve a large group. It has a very delicious and tangy flavor. The origional recipe is from "Crazy Plates".

Provided by Winnipeg Mel

Categories     Pork

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

6 boneless pork chops, trimmed of fat
1 cup apple butter
2 tablespoons mustard
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
3 cups peeled and sliced apples
1/2 cup thinly sliced onion
2 tablespoons vinegar

Steps:

  • In a large nonstick skillet sprayed with nonstick spray, cook pork chops over medium-high heat until browned on both sides.
  • Combine apple butter, mustard, cumin, salt and pepper.
  • Spoon over pork chops.
  • Reduce heat, cover, and cook until meat is just slightly pink in the middle, about 10 minutes.
  • Remove chops and keep warm.
  • Leave sauce in skillet.
  • Add apples, onions and vinegar to skillet.
  • Stir.
  • Cover and cook over medium-high heat for 5 minutes, until apples and onions are tender.
  • Spoon apple mixture over warm pork chops and serve.

SWEET & SPICY ASIAN PORK



Sweet & Spicy Asian Pork image

Makes a great less than 30 minute week night dinner. An original recipe that I created for the 2 for 1: Leftovers Challenge in Cooking Photos. Make it your own by adding other or more veggies, and by increasing the hot red chili sauce--if you're a red hot lover. LOL

Provided by Caroline Cooks

Categories     One Dish Meal

Time 13m

Yield 2 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 1/4 cups cooked pork, cut into strips (use leftover pork roast, if you have it)
1/2 yellow onion, sliced and then, slice in halves
1/2 red peppers or 1/2 green pepper, sliced thinly
1 stalk celery, sliced
sliced mushrooms (optional)
2 garlic cloves, minced
3 tablespoons brown sugar
1/2 cup tamari or 1/2 cup low sodium soy sauce
1/4 cup hoisin sauce
2 tablespoons apple cider vinegar
3 tablespoons mirin
1 teaspoon grated fresh ginger
2 tablespoons hot red chili peppers, sauce (or more depends on your preference)
cooked soba noodles or rice
sliced green onion (to garnish)

Steps:

  • In jar with lid, combine all the sauce ingredients; shake to blend and refrigerate at least 2 hours.
  • Cook rice or noodles, drain and set aside,covered.
  • Heat oil in wok or large skillet over Med-Hi heat.
  • Add pork and cook for about 3 minutes; add onion, celery, and green pepper (and mushrooms, if using).
  • Saute all for another 2-3 minutes. (The pork will brown nicely.).
  • Add sauce and lower heat to medium.
  • Cook until sauce thickens slightly; stirring to coat veggies and meat with sauce. Do not overcook the veggies; need to be crispy.
  • Place rice or noodles in bowls or on plates and pour on the pork mixture.
  • Sprinkle with green onions to serve.

SWEET AND SPICY PORK WITH APPLES IN UNAGI SAUCE



Sweet and Spicy Pork with Apples in Unagi Sauce image

Spicy pork recipe with apples and bell peppers in a unagi (fish) sauce. Serve with white or brown rice.

Provided by trisham

Categories     Asian Recipes

Time 1h25m

Yield 6

Number Of Ingredients 22

2 tablespoons peanut oil
2 tablespoons minced fresh ginger root
3 tablespoons brown sugar
2 tablespoons chili powder, or to taste
1 onion, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
5 cloves garlic, minced
½ cup soy sauce
¼ cup unagi (eel) sauce
2 tablespoons paprika
2 tablespoons mirin (Japanese sweet wine)
1 teaspoon coconut extract
2 pounds pork tenderloin, cut into 1 inch cubes
1 cup chicken broth
1 ½ tablespoons cornstarch
1 ½ tablespoons water
1 red apple - cored and diced
1 large orange, peeled, sectioned, and cut into bite-size pieces
10 leaves fresh basil, chopped
2 green onions, chopped
1 teaspoon ground black pepper

Steps:

  • Heat the peanut oil in a large skillet over low heat. Stir in the ginger, brown sugar, and chili powder. Cook and stir for several minutes until the brown sugar has melted and the ginger is fragrant. Add the onion, red bell pepper, yellow bell pepper, and garlic. Increase heat to medium and continue cooking until the onion has softened and turned translucent, about 7 minutes.
  • Stir the soy sauce, unagi sauce, paprika, mirin, and coconut extract into the vegetable mixture; bring to a simmer. Add the pork cubes and chicken stock; return to a simmer. Reduce heat to medium-low, cover, and simmer until the pork is tender and no longer pink in the center, about 15 minutes.
  • Dissolve the cornstarch in the water; stir into the simmering pork. Add the apple and orange cubes; cover and cook until the apple is becoming tender, about 5 minutes. Stir in the basil, green onions, and black pepper; cook 2 minutes more before serving.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 33.5 g, Cholesterol 65.3 mg, Fat 9.1 g, Fiber 4.8 g, Protein 27.2 g, SaturatedFat 2.2 g, Sodium 1585.4 mg, Sugar 17.3 g

SWEET 'N' SPICY PORK CHOPS



Sweet 'n' Spicy Pork Chops image

I found this recipe in a Kentucky newspaper some time ago. My husband asks for it often, saying it really hits the spot when he's hungry.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 1 serving.

Number Of Ingredients 7

3 tablespoons brown sugar
3 tablespoons apple juice
2 teaspoons chili powder
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 bone-in pork loin chop (3/4 inch thick)

Steps:

  • In a bowl, combine the first six ingredients; mix well. Transfer 3 tablespoons to a resealable plastic bag; cover and refrigerate remaining marinade. Add pork to bag. Seal bag and turn to coat; refrigerate for at least 3 hours., Drain and discard marinade. Broil pork chop 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting several times with reserved marinade. Let stand for 5 minutes before serving.

Nutrition Facts :

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