Caramelized Pork Slices Recipes

Steps:

• Cut pork into 1/2 inch slices.
• Spray 10 inch nonstick skillet with cooking spray,heat over medium hight heat.
• Cook pork and garlic in skillet 8-10 minutes,turning occasionally.
• Drain if necessary.
• Stir in remaning ingredients.
• Cook about 2-5 minutes,stirring occasionally until mixture thickens and coats pork.

Steps:

• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat.
• Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is light brown and no longer pink in center. Drain if necessary.
• Stir in remaining ingredients; cook until mixture thickens and coats pork.

Steps:

• Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
• Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Taste and stir in a little more fish sauce, if needed, along with the chilli sauce. Sprinkle with the spring onions and serve with steamed rice and pak choi.

Steps:

• Pound chops between 2 sheets of plastic wrap or wax paper with a meat pounder (flat side) or rolling pin until meat is 1/8 inch thick.
• Make several small slits around edge of each chop.
• Half each chop lengthwise and transfer to bowl.
• In a saucepan cook sugar over medium heat until it begins to melt, continue cooking stirring until sugar is melted into a golden caramel.
• Add shallots, lime juice, fish sauce and salt and cook 2 minutes longer or until caramel is dissolved and shallots are softened.
• Pour sauce over pork, toss.
• Heat a grill pan over heat until hot, but not smoking.
• Grill pork in batches, turning once until cooked through (1-3 minutes per side).
• Discard any remaining caramel sauce.

Steps:

• Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
• When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

Steps:

• 1. Cut pork into 1/2-inch slices. Spray 10-inch nonstick skillet with cooking spray heat over medium-high heat.2. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is slightly pink in center. Drain if necessary.3. Stir in remaining ingredients. Cook about 2 to 5 minutes, stirring occasionally, until mixture thickens and coats pork.NUTRITION FACTS: 1 Serving Calories 175 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 65mg Sodium 350mg Carbohydrate 11g (Dietary Fiber 0g) Protein 24g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 2% Iron 10% DIET EXCHANGES: 3 lean meat 1/2 fruitFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Cut pork into 4 pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere., In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.