Ginger Spiced Pork Recipes

Steps:

• Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
• Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
• Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
• Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

Steps:

• In a large skillet or wok, stir-fry pork in oil until no longer pink. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and ginger; add to skillet. Combine water and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions and sesame seeds.

Steps:

• To make Da Sizzling Rice: Add rice and water to a small saucepot and bring to a boil over medium heat. Reduce the heat to low, cover and simmer for 5 minutes. Remove from heat and let sit 30 minutes. Transfer the rice to a baking sheet and cool to room temperature. Preheat the oven to 200 degrees F. Put the rice into the oven and let it dry out for 1 hour.
• Heat 2 cups of oil to 350 degrees F. in a heavy-bottomed pan over medium heat. Cut the rice into 3-inch rounds and fry in the oil until crunchy and light brown, about 2 minutes. Set aside on a plate.
• To make Da Pork: Cut the pork into 3/4-inch rounds. Stir the soy sauce, mustard, and rice wine vinegar in a large bowl. Add the pork and let marinate for15 minutes. In a shallow bowl, mix the flour, cornstarch, garlic, onion, salt, and pepper. Lightly press down on the pork to flatten and dredge in the flour mixture. Heat the oil in medium saute pan, add the pork and cook until lightly browned on both sides.
• To make Da Gravy: In a medium sauce pot, over medium heat, add the oil. When the oil is hot, add the onions, ginger, garlic, and pepper, and saute until the onions are translucent. Deglaze the pan with wine, and then add 2 cups of water, the stock, soy sauce and honey. Simmer for 1 hour or until reduced by half. Strain the gravy and return it to the pot over low heat. Combine the 4 tablespoons water and cornstarch in a small bowl. Slowly stir it into the sauce and cook until the gravy has thickened.
• For Da Plate up: Transfer the rice to a serving platter, and arrange the pork on the platter. Top with the gravy and garnish with the green onions.

Steps:

• Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
• Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
• Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
• Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
• Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
• Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.