Piquant Pork Recipes
I have been on a pork kick lately and my favorite recipe so far is Jerk pork roast. I have cooked it on the grill but since I got a Showtime Rotisserie at Thanksgiving I have cooked 4 on it and they are delicious. You can make jerk rub or paste from scratch or you can buy it in bottles or as dry rub in most locales. You can find recipes for Jerk cooking on my site at the links at the bottom of the page.
Here is an eclectic collection of spicy pork recipes for you to try.
Thai Sweet and Sour Pork
newyorktoday.com
Time: 30 minutes
- 2 tablespoons canola oil
- 1 small red onion, very thinly sliced
- 12 ounces pork tenderloin, thinly sliced
- 4 cloves garlic, crushed
- 1 red bell pepper, seeded and diced
- 3 large ripe plum tomatoes, quartered and thinly sliced
- 1/2 English cucumber, julienned crosswise
- 1 cup diced fresh pineapple
- 2 tablespoons fish sauce
- 1 tablespoon sugar or palm sugar
- 2 whole scallions, finely sliced
- Freshly ground black pepper to taste
- Chopped fresh cilantro for garnish
- Lime quarters for garnish
- Minced hot chilies for garnish.
1. Heat oil in a large nonstick pan over medium-high heat. Sauté onion until it softens and colors. Add pork, and brown quickly. Stir in garlic, and sauté 30 seconds. Add red pepper, and sauté until it begins to soften. Add tomatoes, cucumber and pineapple, and cook a minute or two.
2. Lower heat, and add fish sauce, sugar, scallions and black pepper. Stir well. If mixture seems too thick, add a little water. Sprinkle with cilantro. Serve with lime quarters and chilies.
Yield: 2 servings.
Satay on Skewers with Peanut Sauce
Miller Homestead
www.virtualcities.com
Ingredients
- 2 pounds chicken, beef, or pork
- 1 to 1-1/2 Tablespoons curry powder
- 1/2 cup milk or coconut milk
- 1 teaspoon salt
- 1/2 cup coconut milk for sprinkling
- 3 slices ginger
- 1/2 Tablespoon coriander powder or fresh coriander roots
- 2 Tablespoons soybean butter
- 1 teaspoon soy sauce
- 3 to 4 cloves garlic
- 40 to 45 bamboo skewers Ingredients Satay Sauce (Peanut Sauce)
- 1/2 to 1 Tablespoon red curry paste
- 1 Tablespoon sugar
- 3 to 4 Tablespoons peanut butter (natural)
- 1 teaspoon lime or lemon juice
- 1/2 to 1 Tablespoon roasted chili paste (Nam Prik Pao)
- 1-1/2 cups coconut milk
- 3/4 teaspoon salt
Cut meat thinly into 1-inch strips. In a food processor or blender, combine garlic, ginger, curry powder, coriander, salt, soy sauce, soybean butter, and milk. Blend until smooth. Pour over the meat and marinate at least two hours or overnight in the refrigerator.
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