SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®
This recipe comes together in a snap, and it all cooks in the Instant Pot®! Make a rub that will give a hint of smokiness, cook your tenderloins in a matter of minutes, then finish with a glaze for drizzling and dipping that is Asian-inspired spicy and sweet!
Provided by Bibi
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
- Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
- Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
- Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
- Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
- Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
- Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
- Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.
Nutrition Facts : Calories 154.5 calories, Carbohydrate 10.6 g, Cholesterol 50.4 mg, Fat 5.3 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 882.5 mg, Sugar 6 g
SWEET AND SPICY ASIAN BARBECUED RIBS
Provided by Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to approximately 250 degrees F.
- Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours.
- While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.
- After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
SWEET AND TANGY ASIAN PORK CHOPS
I have always enjoyed Asian food, and when I had pork chops, I put this recipe together to create my own take on Asian pork chops. The sauce is sweet and tangy and the meat is moist and tender. -Betty Kercheval, Bellevue, Washington
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Sprinkle pork chops with salt and pepper. Place in a 3-qt. slow cooker. Add the onion, green pepper and green onions. In a small bowl, combine the brown sugar, wine, soy sauce, ginger, sesame oil and garlic; pour over chops. Cover and cook on low for 3-4 hours or until meat is tender., 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 water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice if desired.
Nutrition Facts :
SWEET AND SPICY ASIAN MEATBALLS
Provided by Taste of Home
Time 2h25m
Yield about 4-1/2 dozen.
Number Of Ingredients 24
Steps:
- In a large bowl, combine the first 8 ingredients; stir in bread crumbs. Add pork; mix lightly but thoroughly. Shape into 1-1/2 in. balls. Arrange meatballs into single layers on greased stacked wire racks. Close air frying lid. Press air fry function; select custom setting. Press timer; set to 10 minutes. Start. Cook in batches until lightly browned., Meanwhile, in a small bowl, mix sauce ingredients. Remove stacked wire racks. Return all meatballs to inner pot. Pour sauce over browned meatballs. Cover with glass lid. Press slow cook function, select pork setting. Press timer; set to 2 hours. Start. , Transfer to serving platter and, if desired, sprinkle with green onions and sesame seeds.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 198mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.
SWEET & SPICY ASIAN PORK
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
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 & SPICY ASIAN STYLE BBQ BACK RIBS
The spicy sweetness of the rub is complemented with the fruit and spice notes of the sauce in these delicious Asian-inspired pork back ribs.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 5h20m
Yield 6
Number Of Ingredients 14
Steps:
- About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
- Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
- Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
- Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.
Nutrition Facts : Calories 1954 calories, Carbohydrate 62.9 g, Cholesterol 490.7 mg, Fat 143.5 g, Fiber 2.3 g, Protein 99.8 g, SaturatedFat 53 g, Sodium 3937.3 mg, Sugar 48.9 g
SLOW COOKER SWEET AND SPICY ASIAN PORK SHOULDER
I sometimes ... well, usually ... lose my mind a little when pork roasts go on sale. This recipe is from Real Simple.
Provided by Pinay0618
Categories Pork
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
- Twenty-five minutes before serving, cook the rice according to the package directions.
- Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.
ASIAN SWEET-AND-SOUR PORK
Red currant jelly gives this traditional Chinese dish from Joanne Albers of Garden Grove, California a tangy kick. Your family will love it for a quick weeknight meal and guests will be thrilled when you serve it for special occasions.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and jelly. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 311 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 347mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
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