Best Sesame Pork Appetizers Recipes

SESAME PORK APPETIZERS

Steps:

• In a large resealable plastic bag, combine sherry and soy sauce; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade; pat pork dry. Place honey and sesame seeds in separate shallow bowls. Roll pork in honey, then sesame seeds. Place on a rack in a shallow roasting pan. Bake at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. , Meanwhile, in a small bowl, combine sauce ingredients. Serve with pork.

SESAME PORK APPETIZERS

Steps:

• 1. Place tenderloins in a large heavy duty, zip-top plastic bag.
• 2. Combine 1/2 cup sherry and 1 tbsp soy sauce. Pour the mixture over the tenderloins; seal the bag securely. Place the bag in a bowl; marinate in the refrigerator for 1 to 2 hours.
• 3. Remove the tenderloins from the marinade, discarding the marinade. Brush the tenderloins with honey; roll in the sesame seeds.
• 4. Place on a rack in a roasting pan lined with heavy-duty aluminum foil. Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer inserted into the thickest part registers at 160 degrees.
• 5. Combine 1/3 cup soy sauce and the next 5 ingredients in a small serving bowl; stir well.
• 6. To serve, thinly slice the tenderloins and arrange on a spinach-lined serving platter. Serve with decorated toothpicks and the soy sauce mixture.

AWESOME SESAME PORK ROLL APPETIZERS

Steps:

• 1. Gather your ingredients.
• 2. In a large skillet over medium heat, add the ground pork, plus the minced garlic, ginger, and 1 tablespoon of sesame seeds.
• 3. Cook until the pork is browned, and thoroughly cooked through.
• 4. Chef's Note: Use a wooden spoon and mash and mix the ingredients until they are completely broken up.
• 5. Chef's Note: I usually put the cooked ingredients into a food processor, fitted with an S-blade, and give it a few pulses. This ensures that the mixture is finely and evenly ground.
• 6. Thoroughly drain the pork, and return to the skillet.
• 7. Chef's Tip: You want as much of the grease out of the pork as possible. I drain mine on a couple of paper towels.
• 8. Return the skillet to the stovetop and reduce the heat to medium low, and then add tamari and Sriracha sauce. Stir to combine.
• 9. Add the water chestnuts, the scallions, and cilantro, and stir to combine.
• 10. Continue to stir for 2 to 3 minutes, and then remove the pan from the heat.
• 11. When the mixture has sufficiently cooled, add the beaten eggs, and stir to combine.
• 12. Reserve the mixture.
• 13. ASSEMBLING THE ROLLS
• 14. Place a rack in the middle position, and preheat the oven to 425f (220c).
• 15. Take a baking sheet and line with parchment paper.
• 16. Beat the egg and 1 tablespoon of sesame oil with 2 tablespoons of water.
• 17. Lightly flour a work surface and then cut the puff pastry into 4-inch squares.
• 18. Chef's Note: One of the standard sizes for store-bought puff pastries is 4x4 inches.
• 19. Use a rolling pin to roll out to 5x5 inches.
• 20. Place 3 tablespoons of the pork mixture down the middle of the puff pastry.
• 21. Brush the edges of the pastry with the egg wash.
• 22. Roll up and place, seam side down on the parchment-lined baking sheet.
• 23. Brush the tops of the rolls with the egg wash, and then sprinkle with some sesame seeds.
• 24. Place into the oven, and bake for 20-25 minutes, until light brown.
• 25. Cut on the bias, and serve with some Chinese mustard. Enjoy.
• 26. Keep the faith, and keep cooking.