GLAZED PORK BELLY WITH GINGER BARBECUE SAUCE
Provided by Food Network Kitchen
Time 4h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the pork: Mix 2 teaspoons salt and the brown sugar in a bowl. Rub the pork with the brown sugar mixture. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.
- Make the sauce: Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, ginger and red pepper flakes and cook, stirring, 2 more minutes. Add the ketchup, apple juice, oyster sauce, vinegar, mustard powder and 1/4 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Let cool 15 minutes, then transfer to a blender and puree until smooth. Set aside about one-quarter of the sauce for serving.
- Remove the pork belly from the refrigerator about 30 minutes before grilling. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Place a drip pan under the grates on the cooler side of the grill.
- Brush the grill grates with vegetable oil. Place the pork on the cooler side of the grill (indirect heat) and cook, turning occasionally, until fork-tender but not falling apart, 2 hours, 30 minutes to 3 hours, brushing with the sauce occasionally during the last hour of cooking. Move the pork to the hotter side of the grill (direct heat) and cook, turning and brushing with more sauce, until glazed and lightly charred, about 5 more minutes. Transfer to a cutting board and let rest 20 minutes. Slice the pork belly and serve with the cornbread and reserved sauce.
Nutrition Facts : Calories 574, Fat 39 grams, SaturatedFat 13 grams, Cholesterol 63 milligrams, Sodium 1609 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 11 grams
SWEET SOY GINGER GLAZED PORK BELLY WITH BAMBOO RICE AND CUCUMBER KIMCHI
Provided by Food Network
Categories main-dish
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- For the pork belly: Preheat the oven to 325 degrees F.
- Heat the vegetable oil in a Dutch oven or deep saute pan over high heat. Season the pork belly with salt and pepper on all sides and sear until golden brown on all sides, about 8 minutes. Add the celery, onion and carrot around the sides of the pork belly and let them begin to heat for another 2 or 3 minutes. Pour in the pork stock (or chicken stock if you don't have pork), cover, and cook in the oven until the pork is tender, about 2 hours. Let cool in the braising liquid until cold all the way through. When completely cooled, cut into 4 equal rectangular pieces and set aside for plating.
- For the bamboo rice: Saute the ginger and shallot with the olive oil in a medium saucepan over medium heat until translucent, about 3 minutes. Add the rice and saute for another 30 seconds. Add the salt, pepper and 1 1/4 cups water, bring to a boil, then reduce heat to low and simmer, covered, until the rice is tender, 20 minutes. Fluff with a fork before serving.
- For the cucumber kimchi: Mix together the garlic, sugar, ginger, red pepper, fish sauce, soy sauce and salt in a large bowl and let sit for 2 hours. Fold in the cucumber, carrot and cilantro.
- For the sweet soy ginger jus: Saute the ginger and jalapeno in a medium saucepan over medium heat until fragrant, about 2 minutes. Add the sugar, red wine and balsamic vinegars, ketchup, soy sauce and orange zest. Stir to combine and cook until reduced by half. Mix the cornstarch with 1 tablespoon water in a small bowl to make a slurry; whisk it into the reduction. Add the sweet soy and mix thoroughly. Strain through a chinois strainer.
- To finish the dish: Crisp the pork belly on all sides in a saute pan over medium high-heat, then glaze the belly with the sweet soy ginger jus, adding just enough to coat. Slice the belly in 1/4-inch-thick slices. Place 1/2 cup of the bamboo rice in the middle of each plate. Fan the sliced pork belly on top of the rice and top with a good pinch of the cucumber kimchi. Sprinkle ground, toasted macadamia nuts on top if desired and drizzle the sweet soy ginger jus around the plate. Sriracha can be dotted around the plate to finish if desired.
GLAZED GINGER PORK
Yummy pork roast! From the 4450th Tactical Group at Nellis Air Force Base. Posted by Stealth Donor. Note: There is 6 hours of marinating time...not included in the prep time!
Provided by breezermom
Categories Pork
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine the first 5 ingredients; stir well. Place roast in a shallow dish. Pour the marinade over the roast; cover and marinate in the refrigerator for 6 hours, turning occasionally.
- Remove the roast from the marinade, reserving the marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat, and simmer for 5 minutes. Set aside.
- Combine the currant jelly and 3 tbsp of the reserved marinade in a small saucepan. Cook over low heat for 5 minutes or until the jelly melts, stirring constantly. Set aside, and cool completely. This is your glaze to cover the roast with after it cooks. Refrigerate if you'd like -- just get it out about an hour before your roast is done so that it isn't too cold on your roast.
- Place the roast on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any fat. Bake at 325 degrees for 2 hours and 15 minutes or until the thermometer registers 160 degrees, basting frequently with the remaining reserved marinade.
- Transfer the roast to a serving platter; brush with the glaze until thoroughly coated. Serve the roast with any remaining glaze.
Nutrition Facts : Calories 338.8, Fat 14.2, SaturatedFat 2.7, Cholesterol 108.9, Sodium 586.6, Carbohydrate 12.6, Fiber 0.2, Sugar 9.9, Protein 37.3
HONEY-SOY BRAISED PORK WITH LIME AND GINGER
This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party. There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey. Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness. This meal is flexible: It works over rice or other whole grains, tossed with noodles or wrapped in lettuce leaves.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, roasts, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
- Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
- Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
- While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.
More about "glazed ginger pork recipes"
EASY ONE PAN SWEET GINGER GLAZED PORK TENDERLOIN
From thebusybaker.ca
4.9/5 (7)Category Dinner, Main CourseCuisine American, AsianTotal Time 30 mins
- Preheat your oven to 375 degrees Fahrenheit and place a large oven-safe skillet on the stovetop over medium-high heat.
- While the pork is browning, add the garlic, thyme, mustard, ginger, brown sugar and soy sauce to a small bowl, whisking together to combine.
MISO GINGER PORK 味噌しょうが焼き • JUST ONE COOKBOOK
From justonecookbook.com
4.7/5 (46)Total Time 30 minsCategory Main CourseCalories 294 per serving
- Grate ginger and squeeze the juice out. Save 1 tsp grated ginger for later use. Put only ginger juice in a container that you will marinate the pork with.
PORK ROAST WITH GARLIC-GINGER GLAZE - SAVOR THE BEST
From savorthebest.com
5/5 (20)Total Time 2 hrsCategory Main DishCalories 210 per serving
- Carefully, without cutting into the meat, score the fat on top of the pork roast just 1/8 of an inch deep in a diagonal or diamond design. Sprinkle the surface with the salt and pepper, rubbing it into the scored area. Place the roast on a rack set in a roasting pan and insert a meat thermometer.
- In a small skillet or saucepan, over medium-low heat, add the oil, 2 tablespoons of the chopped sage and the minced garlic and sauté just until the garlic is soft and fragrant. Add the ginger preserves and stir until it is melted and syrupy.
- Using a pastry or silicon brush, lightly baste the top and sides of the roast with the sage-garlic-ginger glaze and transfer to the preheated oven.
EASY GINGER GLAZED PORK RECIPE - SAVORY SPIN
From savoryspin.com
5/5 (6)Total Time 25 minsCategory Quick And Easy MealsCalories 111 per serving
- Peel the garlic clove and the ginger. Then, using a microplane grater, grate the ginger and garlic clove.
- Place olive oil in a pan over medium heat and place the pork chops in the pan. Cookpork chops for 3-4 minutes on one side, then flip them over and cook 3-4 moreminutes on the other side. Then remove pork chops from the pan and set themaside – covered on a plate or bowl.
- Place the pan with the drippings from cooking the pork back on the stove on medium heat. Make sure not to discard any of the drippings.
GINGER HONEY ROASTED PORK TENDERLOIN - THE CHUNKY CHEF
From thechunkychef.com
GINGER GLAZED PORK TENDERLOIN - RECIPE GIRL
From recipegirl.com
GINGER-GLAZED PORK TENDERLOIN | COOK'S COUNTRY RECIPE
From americastestkitchen.com
GINGER GLAZED PORK CHOPS WITH BRUSSELS SPROUTS - DELISH
From delish.com
ROAST PORK TENDERLOIN WITH GINGER PEACH GLAZE | MCCORMICK
From mccormick.com
PORK LOIN WITH SWEET SOY-GINGER GLAZE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
GINGER GLAZED PORK CHOPS WITH CARAMELIZED ONIONS - TRADER JOE'S
From traderjoes.com
STICKY GINGER-GLAZED PORK RIBS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ASIAN PORK TENDERLOIN WITH GINGER GLAZE (SLOW COOKER)
From thefoodcharlatan.com
RECIPE: ORANGE AND GINGER GLAZED PORK CHOPS - WHOLE FOODS …
From wholefoodsmarket.com
GINGER PORK RICE BOWLS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY GARLIC GINGER GLAZED STICKY PORK - BIGOVEN
From bigoven.com
GINGER APRICOT GLAZED PORK ROAST - MAKE IT LIKE A MAN!
From makeitlikeaman.com
HORMEL | RECIPES
From hormel.com
SWEET & SPICY GINGER-GLAZED PORK CHOPS RECIPE | HELLOFRESH
From hellofresh.com
#time-to-make #course #main-ingredient #preparation #main-dish #pork #stove-top #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #pork-loins #equipment #presentation #served-hot #4-hours-or-less
You'll also love