Pork And Mango Rolls Recipes

Steps:

• Preheat the oven to 450 degrees F. Heat canola oil to 375 degrees F for frying.
• Marinate the pork with the pick-a-peppa sauce for 1 hour. In a medium bowl, combine the mango, onion, pepper, chile, vinegar, 3/4 cup olive oil, cilantro, lemon juice, salt and black pepper. Refrigerate until ready to use. Remove the pork from the marinade. Heat a large saute pan with 1 tablespoon of olive oil on medium high heat and sear the pork loin on both sides until golden brown. Place in the oven for 8 to 10 minutes or until the internal temperature is 140 degrees F. Take out of the oven and let rest for 10 minutes. Fry the plantains until golden brown and place on a paper towel to drain. Salt the plantains while they are hot. To serve, slice the pork loin into medallions and place around the plate. Spoon the mango salsa on the pork medallions and sprinkle with sliced scallions, for garnish. Place a mound of the plantains in the center of the plate and serve.

Steps:

• Make marinade: Combine fish sauce, canola oil, rice-wine vinegar, lemon grass, garlic, ginger, chile pepper, and black pepper in a medium bowl. Transfer to a resealable plastic bag; add pork, and refrigerate 3 hours or overnight.
• Preheat grill or grill pan to medium. Remove pork from marinade. Place on grill; cook, turning as necessary, until a meat thermometer registers 160 degrees. Remove from grill; let cool. When cool enough to handle, slice meat 1/8 inch thick; set aside.
• Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (wrapper will still feel hard but will soften as it sits). Lay watercress on bottom third of rice paper. Top with some pork, mango, jicama, and basil. Roll (you needn't tuck in ends). Place on a plate; cover with a damp paper towel. Continue filling and rolling rice paper until all ingredients are used. Trim ends; halve. Halve each half again on the diagonal to make hors d'oeuvres; serve.

Steps:

• Make the marinade: Combine the fish sauce, canola oil, rice wine vinegar, lemongrass, garlic, ginger, chile pepper, and black pepper in a medium bowl. Transfer to a resealable plastic bag; add the pork, and refrigerate 3 hours or overnight.
• Preheat the grill or grill pan to medium. Remove the pork from the marinade. Place on the grill; cook, turning as necessary, until a meat thermometer registers 160°F. Remove from the grill; let cool. When cool enough to handle, slice the meat 1/8 inch thick.
• Dip a rice paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay watercress on the bottom third of the rice paper. Top with some pork, mango, jícama, and basil. Roll (you needn't tuck in ends). Place on a plate; cover with a damp paper towel. Continue filling and rolling rice paper until all the ingredients are used. Trim the ends; halve. Halve each half again on the diagonal to make hors d'oeuvres; serve.

Steps:

• Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
• Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
• While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
• Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

Steps:

• Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions., Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork., Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.