BRAISED ASIAN PORK
This recipe for braised Asian pork creates the most crispy, tender and flavorful pork. Serve over rice or veggies for a naturally healthy & gluten free dinner.
Provided by Andrea
Categories Dinner
Number Of Ingredients 11
Steps:
- If dry brining pork ahead of time, combine the salt and brown sugar and coat the outside of the pork shoulder. Cover in plastic wrap and refrigerate overnight or for at least 8 hours.
- When ready to cook, remove pork from plastic wrap and brush off any excess salt & sugar.
- Heat 2-3 tbsp of neutral oil in a large Dutch oven and sear each side of the pork shoulder until brown, about 3-5 minutes each side.
- Remove from heat and add onion, soy sauce, fish sauce, ginger and garlic to pot. Pour coconut water over the pork shoulder.
- Cover the pot and place in a 350 degree oven, and cook for 2.5 hours.
- Remove lid and add in butternut squash. Cover and place back in the oven, cooking for another 30-40 minutes, until butternut squash is fork tender and pork is easy to pull apart. Internal temperature should be about 190 degrees.
- Strain butternut squash from the pot and set aside on a serving dish. Remove pork and allow to cool till enough so you can handle it. Shred the pork and toss with the butternut squash. Drizzle some of the braising liquid on top for added flavor.
- Serve over Jasmine rice, rice noodles or lettuce, and garnish with cilantro, limes and chili flakes.
Nutrition Facts : ServingSize 1.5 cups, Calories 204 kcal, Carbohydrate 17 g, Protein 9 g, Fat 11 g
ASIAN BRAISED PORK SHOULDER
Steps:
- Preheat the oven to 300 degrees F.
- Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
- Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
- Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
- When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
- Serve the pork draped with the sauce.
CHINESE BRAISED PORK (CROCK POT)
Wow, this braised pork is a smorgasbord of Asian flavors (like honey, coconut, soy sauce, peanut butter). Braising the pork ahead of slow roasting adds a nice texture to the meat. The roast sops up all the fantastic spices and juices from the braising liquid. Serve with rice and veggies for a wonderful meal.
Provided by Lauren Conforti
Categories Pork
Time 4h50m
Number Of Ingredients 15
Steps:
- 1. Put coconut oil in a container and microwave for a few seconds to melt. (Coconut oil melts at a very low temperature so it will only take 5 to 10 seconds.)
- 2. Massage pork with some of the coconut oil.
- 3. In a frying pan, add the rest of the coconut oil. Fry meat for 4 minutes on each side. Remove meat and place into the slow cooker, fat side up.
- 4. In the same frying pan, add the braising stock ingredients in with the remaining oil. Simmer for a few minutes.
- 5. Then add the remainder of ingredients and warm for 1 or 2 minutes.
- 6. Pour over the meat in the slow cooker. Cover and cook on high for 5-6 hours (or 8-10 hours on low). Baste 2 or 3 times during cooking.
- 7. Sans Crock Pot, you could also cook this in a roasting pan in a 325-350 oven for the same amount of time.
SLOW COOKER HONEY-SOY BRAISED PORK WITH LIME AND GINGER
Here to save your weeknight life: a slow-cooker main that's truly "set-it-and-forget-it," with results that taste like they required significantly more effort. This rich and flavorful pork takes about 5 minutes to throw together in the morning. Before dinner, just simmer the sauce - a sweet-salty mix of soy and honey - until it's syrupy, shred the meat, add a flurry of fresh herbs and you're done. The meat is a wonderfully simple anchor, and you can build a meal around it: Add lettuce cups and kimchi or serve it over rice, whole grains or even tortillas.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, roasts, main course
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the pork in a 6- to 8-quart slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid 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 and cook on low until the pork is very tender and shreds easily with a fork, 8 to 9 hours; it will hold well on warm. (If you are home and able to flip the pork once during cooking, that will help the flavors distribute evenly on the meat and make the color uniform. If not, it will be fine.)
- Using tongs, transfer the pork from the slow cooker to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, 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, tossing to evenly 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.
SLOW COOKER ASIAN BRAISED PORK
Once it's prepped and in the slow cooker, you'll notice this recipe doesn't provide much liquid-but not to worry, it's just enough to keep the meat moist and allow it to caramelize over several hours.
Categories pork recipes easy recipes slow cooker braised pork slow cooked pork asian recipes easy pork recipes slow cooker pork recipes chinese recipes
Time 6h
Yield 4
Number Of Ingredients 11
Steps:
- In a 5- to 6-qt slow cooker, combine the soy sauce, allspice, red pepper, 1/4 cup of the brown sugar and the sliced ginger. Add the pork and toss to coat. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
- Thirty minutes before serving, cook the rice according to package directions. In a large bowl, whisk together the vinegar, the remaining Tbsp brown sugar, the grated ginger, and 1/4 tsp each salt and pepper. Add the cucumber and onion and toss to combine. 3 Spoon the pork over the rice and serve with the cucumber salad.
Nutrition Facts : Calories 641 calories
FIVE SPICE SLOW COOKER PORK WITH NOODLES
With a nod to the sweet, savory flavor of char siu (Cantonese-style barbecue pork), this set-it-and-forget-it-style slow cooker recipe yields wonderfully tender pork shoulder that pairs perfectly with Chinese egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 6h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
- Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.
ASIAN SLOW COOKER PORK
Asian slow cooker recipes are a favorite in our home, and this one is perfect for fall and winter evenings. A pork roast cooks all afternoon with sweet onions, honey, soy sauce and ginger for fabulous flavor. The aroma fills the house with a scent that cries out, 'Welcome home!' -Sheree Shown, Junction City, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h55m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place onions in a 5-qt. slow cooker. Mix garlic, salt and pepper. Cut roast in half; rub with garlic mixture. In a large nonstick skillet coated with cooking spray, brown pork in oil on all sides. Transfer to slow cooker; add bay leaves., In a small bowl, mix hot water and honey; stir in soy sauce, vinegar and spices. Pour over pork. Cook, covered, on low for 4-5 hours or until meat is tender., Remove pork from slow cooker; keep warm. Discard bay leaves. Mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice., Coarsely shred pork into bite-sized pieces; serve with sauce over rice. Sprinkle with sesame seeds and, if desired, green onions.
Nutrition Facts : Calories 203 calories, Fat 7g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 342mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
ASIAN BRAISED PORK (SLOW COOKER)
I found this recipe for a pork roast in Woman's Day magazine and changed it up a little bit. I use pork chops in place of a roast and served it with stir-fried vegetables and rice. I also made another batch of the sauce and poured it into the stir-fried vegetables (with some cornstarch) while they were cooking. I was worried because the ingredients were kind of foreign to me but it turned out wonderfully.
Provided by PSU Lioness
Categories Pork
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the pork chops in the bottom of a slow cooker.
- Mix the other ingredients in a bowl and pour over the pork.
- Cover and cook on Low for 7-8 hours or High for 5-6 hours.
Nutrition Facts : Calories 379.6, Fat 18, SaturatedFat 6, Cholesterol 137.3, Sodium 466.4, Carbohydrate 10.1, Fiber 0.1, Sugar 9.1, Protein 41.8
SLOW-COOKED RED BRAISED PORK BELLY
This is one of the most common Chinese household dishes. You almost never find this dish in restaurants because it takes a long time to cook and because it is gloriously fatty. Serve with steamed rice and your choice of vegetable.
Provided by Ray Sheen
Categories World Cuisine Recipes Asian Chinese
Time 7h37m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
- Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
- Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
- Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
- Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 16.2 g, Cholesterol 379.6 mg, Fat 48.8 g, Fiber 1.6 g, Protein 38.3 g, SaturatedFat 12.8 g, Sodium 3036 mg, Sugar 11.1 g
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