HOISIN PORK WRAPS
This flavorful pork with its tasty slaw is fun to serve at a buffet because it lets guests make their own wraps. Even my grandchildren like it. -Linda Woo, Derby, Kansas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.
Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 564mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SPICY PORK LETTUCE WRAPS
These lettuce cups filled with spicy ground pork take inspiration from Larb. Found in several Southeast Asian countries, Larb usually features seasoned ground meat served with sticky rice or lettuce cups, topped with fresh vegetables and herbs. Toasted rice powder is typically mixed into the seasoning for some crunch and to help thicken the dressing. Katie opts for ground peanuts instead to achieve a similar texture and nutty flavor. These can also be made with ground chicken, duck, turkey, or crumbled tofu in place of the ground pork. Fresh and flavorful, these lettuce cups are super easy to make at home any night of the week.
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
- For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
- Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.
GRILLED GINGER PORK TENDERLOIN
Michelle Sanders of Fraser Lake, British Columbia says that this pork tenderloin is absolutely delicious and great for entertaining. Why? The quick prep is done ahead of time, and the grilling is so simple. "This dish is fool-proof!" she adds.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain pork and discard marinade. Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. , Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 214 calories, Fat 8g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 194mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
GINGER PORK WRAPS
Make and share this Ginger Pork Wraps recipe from Food.com.
Provided by MsSally
Categories Lunch/Snacks
Time 6h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Remove fat from pork. Mix ginger root and honey in crockpot. Add pork and turn to coat with honey mixture.
- Cover and cook on low heat setting 6 to 8 hrs or till pork is tender.
- Remove from slow cooker. Use two forks to shread meat, return to slow cooker. Stir in hoisin sauce.
- Toss coleslaw mix and vinegar. Spread 1/3 c pork mixture down middle of each tortilla and top with 1/4 c coleslaw mix and roll up tightly.
Nutrition Facts : Calories 228.6, Fat 9.1, SaturatedFat 3.3, Cholesterol 81.4, Sodium 142.6, Carbohydrate 7.9, Fiber 0.6, Sugar 6.4, Protein 27.4
GINGER PORK CHOPS
A pleasant combination of honey, soy sauce and ginger glazes these tender pork chops and makes them seem special. Serve with buttered green beans and instant mashed potatoes as shown in the photo above right. Or complete the meal with peas and scalloped potatoes from a boxed mix.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion.
Nutrition Facts :
GINGER PORK LETTUCE WRAPS
this recipe is adapted from the march 2005 food and wine magazine. easy and tasty, 2 requirements to weeknight dinners. i served this as an appetizer, but i guess it could be a light lunch too. The meat should be sliced very thin before it's boiled; to make slicing easier, freeze the loin for an hour first. The kimchi, a Korean pickled cabbage is sold in supermarkets and Asian groceries.there are also alot of good recipes here, i recommend recipe #50792 kimchee in a day by sharon 123..
Provided by chia2160
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- in a small dry skillet, toast the pine nuts over low heat, stirring frequently, until fragrant and lightly browned, about 3 minutes.
- transfer the pine nuts to a small bowl and let cool.
- in a large saucepan, combine the water with the salt and bring to a boil over high heat.
- add the pork and cook, stirring, until white, about 1 1/2 minutes.
- drain the pork in a colander, then transfer it to a serving bowl and toss with the ginger.
- spread the lettuce leaves in a basket and spoon the kimchi into a small bowl.
- serve yourselves, filling the lettuce leaves with hoisin sauce,the ginger pork, kimchi and pine nuts.
Nutrition Facts : Calories 601.2, Fat 40.2, SaturatedFat 11.7, Cholesterol 136.6, Sodium 3860.6, Carbohydrate 10.6, Fiber 1.8, Sugar 5.6, Protein 48.3
GINGERY CABBAGE ROLLS WITH PORK AND RICE
These fork-tender cabbage rolls, filled with savory pork, rice and ginger, are the ultimate comfort food - perfect to serve as a cozy meal on a cold night. When assembling the rolls, you can simply fold the cabbage leaf onto itself as you would fold a burrito - and don't worry if the cabbage leaves tear. If there are any leftovers, reheat them with more chicken broth. They are good the day they are made, but even better the next day.
Provided by Sue Li
Categories dinner, meat, soups and stews, vegetables, main course
Time 4h
Yield 12 cabbage rolls (4 to 6 servings)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
- Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
- Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
- Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
- Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.
More about "ginger pork wraps recipes"
GARLIC-GINGER PORK LETTUCE WRAPS - BETTER HOMES
From bhg.com
4/5 (8)Total Time 4 hrs 41 minsAuthor Nancy MacklinCalories 266 per serving
- In a small bowl stir together soy sauce, brown sugar, sherry, garlic, ginger, and chili garlic sauce. Set aside. Prepare as directed using desired cooker, below.
- For a 6 qt. electric pressure cooker use the saute setting to cook pork in hot oil, in batches if necessary, 4 minutes or until lightly browned. Add onion and water chestnuts. Pour soy sauce mixture over pork mixture. Lock lid in place. Set an electric cooker on high to cook 6 minutes. For stove top cookers, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 6 minutes. Remove from heat. For both models, quickly release pressure. Open lid carefully. Using a slotted spoon, divide pork among lettuce leaves. Add desired toppings.
- In an extra-large skillet cook pork in hot oil over medium-high heat, in batches if necessary, 4 minutes or until lightly browned. Transfer to a 3 1/2- or 4-quart slow cooker. Add onion and water chestnuts. Pour soy sauce mixture over pork mixture in cooker. Cover and cook on low 4 hours or high 2 hours until pork is tender. Using a slotted spoon, divide pork among lettuce leaves. Add desired toppings.
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- In 3 1/2 to 4-quart slow cooker, combine gingerroot and honey; blend well. Add pork roast; turn to coat with honey mixture.
- Remove roast from slow cooker. With 2 forks, shred pork; return to slow cooker. Stir in hoisin sauce.
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#course #lunch #sandwiches
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