Wuxi Pork With Wine Sauce Recipes

WUXI PORK WITH WINE SAUCE

Steps:

• Cook pork:
• Bring pork belly and club soda to a boil in a 4-quart saucepan, then reduce heat and simmer, uncovered, 20 minutes. Transfer pork to a cutting board and discard liquid.
• When pork is cool enough to handle, cut into 1-inch (bone-in) pieces with a cleaver. Transfer to heatproof bowl.
• Heat oil in a wok or medium skillet over moderately high heat until hot but not smoking, then stir-fry garlic, ginger, and scallions until browned, about 2 minutes. Transfer to bowl with pork and add white rice wine, star anise, cloves, tangerine peel, 3 tablespoons red rice wine, and 2 tablespoons soy sauce. (If using regular rice wine instead of cooking wine, use 3 tablespoons soy sauce.)
• Heat 2 to 3 inches of water in bottom of steamer pot until simmering, then put bowl with pork mixture onto steamer rack. Cover pot and steam until pork is very tender and falling off bones, about 3 hours. Replenish steamer pot by adding boiling water every hour as necessary.
• Remove bowl from steamer and pour juices through a fine sieve lined with dampened paper towels into a 1-quart saucepan. Discard bones, garlic, ginger, scallions, star anise, tangerine peel, and cloves. Set pork aside and keep warm, covered. (The turned-off steamer is a good place, as it stays hot for a while.)
• Make wine sauce:
• Skim fat from juices, then boil over moderately high heat until reduced to about 1 cup, 15 to 20 minutes. Whisk together cornstarch and remaining 1/2 cup red rice wine in a small bowl until smooth, then whisk into boiling juices. Reduce heat and simmer, whisking frequently, until sauce is slightly thickened, 2 to 3 minutes.
• Serve pork over corn flan, drizzled with wine sauce and topped with onion and orange marmalade.

PORK LOIN WITH WINE SAUCE

Steps:

• Heat oil in a large skillet and brown loin on all sides.
• Remove loin from skillet, add onion and cook until tender.
• Add flour; cook and stir until lightly browned.
• Add chick stock, wine, garlic, bay leaf, minced parsley, salt and pepper.
• Cook and stir over low heat until sauce is thoroughly blended.
• Place browned loin in small roasting pan; pour wine sauce over top.
• Cover and cook at 325 degrees for 2- 2 1/2 hours depending on size of loin.
• Remove loin and slice thinly.
• To serve, arrange loin on platter and drizzle with reserved sauce.
• Pass remaining sauce.

PORK TENDERLOIN WITH WINE SAUCE

Steps:

• Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

PORK IN WINE SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
• Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.

PORK CHOPS IN A MUSHROOM WINE SAUCE

Steps:

• Heat a fry pan to medium-high. Season the pork chops on both sides with salt and pepper. Quickly brown the pork chops in the pan, 3 to 4 minutes per side. No need to cook them all the way, as they'll finish cooking in the oven. Remove them from the pan and set aside.
• Preheat oven to 350 degrees F.
• Leave the juices from the browned pork chops in the pan. Add the diced onion and saute until tender, about 5 minutes. Add the soup, white wine, and mushrooms. Stir until mixed. Remove from heat.
• Add the browned pork chops, and any juices that may have accumulated, back into the pan with the sauce. Spoon some sauce on top of the pork chops. Cover and place in the oven; bake for about 45 minutes. Take the lid off and bake an additional 15 minutes. Serve with the sauce.

PAN SEARED PORK CHOPS IN WHITE WINE SAUCE

Steps:

• Season the pork chops with the seasoned salt, garlic powder, and pepper.
• Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
• Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
• Transfer the seared pork chops to a plate or bowl while you sear the others.
• After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
• Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
• Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
• Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!

PORK CHOPS WITH RED-WINE SAUCE

Steps:

• Preheat oven to 400 degrees. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set aside 2 tablespoons. Sprinkle remaining flour mixture over pork chops, turning to coat; shake off excess.
• Heat oil in a large ovenproof skillet over medium heat until hot but not smoking. Add pork chops, and brown well, 3 to 4 minutes per side. Transfer skillet to oven; roast pork chops until they are cooked through, about 5 minutes more.
• Transfer pork chops to a plate; cover to keep warm. Place skillet over high heat; add wine, and deglaze, scraping up browned bits on bottom. Whisk reserved flour mixture into stock; pour into skillet while whisking mixture in pan. Stir in dried fruits. Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more. Season with salt and pepper; serve sauce over pork chops.

BRAISED PORK WITH RED WINE

Steps:

• Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
• Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
• Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.