Asian Pork Kofte With Sweet Limed Slaw Recipes

Steps:

• In a large bowl, whisk the first ten ingredients until blended. Pour 1 cup mixture into an ungreased 13x9-in. baking dish; add pork, turning to coat. Refrigerate, covered, 1 hour. Cover and refrigerate remaining soy sauce mixture for slaw., Preheat oven to 450°. Bake pork, uncovered, 20-25 minutes or until a thermometer reads 145°, turning once. Remove from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, place coleslaw mix, 1/2 cup cilantro, mint and 2 tablespoons peanuts in a large bowl. Drizzle with reserved soy sauce mixture and toss to combine; serve with pork. Sprinkle with additional cilantro and peanuts.

Steps:

• Preheat the oven to 425 degrees F.
• Soak the bread in water for 5 minutes, then squeeze dry and add to the next 7 ingredients. Mix until thoroughly blended and malleable. Shape into small balls the size of a walnut, using dampened hands so that the mixture does not stick. Lightly coat in flour.
• Shallow-fry for about 6 minutes, turning frequently, until golden brown.
• Warm the pita bread in the oven for a few minutes until puffed up, then cut a thin strip off one side of each pita to make a pocket.
• Fill pita with onion rings, tomato wedges, and a few Kofte.

Steps:

• FOR THE TENDERLOIN:.
• Preheat oven to 400*F.
• Combine Five-Spice, salt and pepper, and rub over tenderloins.
• Heat oil in oven-proof saute pan over medium-high; sear pork on all sides, 5-8 minutes.
• Transfer pan to oven and roast 20 minutes, until internal temperature reaches 140*F.
• Remove pork from pan and let rest for 10 minutes before slicing.
• FOR THE SAUCE:.
• In same pan, whisk together the next 8 ingredients, (plum sauce through chili-garlic sauce), and cook while meat is resting.
• FOR THE SLAW:.
• Whisk first 6 ingredients together in a bowl and set aside.
• In oil, saute cabbage, bell pepper, carrot and ginger in skillet on high heat.
• After 1 minute, add salt. (The salt flavors the vegetables, but also draws moisture from the cabbage, helping it to wilt faster. This was quite fast and dramatic.).
• Continue to saute for 2 minutes or until cabbage begins to wilt.
• Stir in reserved sauce and cook 1 minute until slightly thickened.
• Place slaw on platter, slice pork and lay over top of slaw, and serve with a dollpop of pan sauce.

Steps:

• Crush and finely chop the garlic.
• Grind the star anise into powder
• Combine both with the minced pork.
• Add half of the coriander and half of the mint, the red dried chili, and mix well.
• Add salt and pepper.
• Form meat mixture into four long patties.
• Heat oil in deep frypan.
• Place patties in frypan and cook, turning when done. Don't press them as they cook because this dries out the meat.
• While they cook, do the salad.
• Thinly slice the cabbage until you have a cup of it.
• Thinly julienne the spring onion on the diagonal.
• Peel the carrot and grate it into straws, or chop it very finely.
• Finely slice the red capsicum.
• Place vegetables with the rest of the coriander and the mint in a large bowl.
• Add some salt and pepper.
• Mix lime juice and palm sugar in a mortar with a pestle.
• Dress the salad with the sweet lime juice.
• Serve the patties with the salad on the side.