pork recipe

The family will love these tasty little pork mince parcels wrapped in lettuce leaves.

San choy bau recipe

peanut oil

garlic cloves, crushed

ginger,

lean pork mince

soy sauce

oyster sauce

shallots, thinly sliced

lime, juiced

sesame oil

beansprouts,

lettuce leaves

coriander leaves

peanuts,

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Coated in a glaze – made from Chinese five-spice, honey and soy – then charred on the barbecue or grill, serve these stickiest-ever pork ribs for an eat-with-your-hands kind of dinner party. For a more American vibe, try our slow-roast baby back ribs with a bourbon bbq glaze.

Chinese-style sticky pork ribs

x 8-rib racks British free-range pork

Glug sunflower oil

onion, finely sliced

hoisin sauce

1½ tbsp rice vinegar

1½ tbsp soy sauce

tbsp clear honey

tbsp tomato ketchup

Toasted sesame oil, sesame seeds

Heat the oven to 160°C/140°C fan/gas 3. Put the racks in a large roasting tin, bone-side up, then cover with just-boiled water from the kettle and season well with salt. Place a sheet of baking paper on top of the ribs to keep the meat submerged in the liquid, then cover the tin tightly with foil. Put in the oven and cook for 2½-3 hours until the meat is very tender when pressed with a spoon. Lift the racks out of the water, pat dry with kitchen paper, then put on a board to cool a little.

Meanwhile, to make the glaze, heat the sunflower oil in a large frying pan. Add the onion and cook over a medium-high heat for 10 minutes, stirring often, until very soft and slightly caramelised. Add the five-spice, ginger and garlic, then cook for 3-4 minutes more until fragrant. Stir in the hoisin sauce, rice vinegar, soy, honey and ketchup, then transfer to a blender (or tip into a bowl and use a stick blender) and whizz until you have a smooth glaze. Reserve a ladleful for dipping.

Light a barbecue or heat a grill to high. Thickly brush the glaze all over the ribs, then cook for 15 minutes, turning twice and brushing on more glaze as you go, until the meat is caramelised and lightly charred. If you’re using the grill, put the ribs meat-side up in a baking tray and cook for the same amount of time without turning (brush with more glaze halfway through cooking).

Serve the ribs drizzled with toasted sesame oil and scattered with sesame seeds, sliced chilli and spring onion, with the reserved glaze on the side for dipping.

Caramelized Pork Tacos with Pineapple Salsa - topped with sriracha mayo, obviously! Quick and easy to make! Naturally gluten free.

Caramelized Pork Tacos With Pineapple Salsa

shallot, minced

garlic,

jalapeño,

fish sauce

pork

sugar

water

pineapple

cucumber

cilantro

onion

lime juice

salt

tortillas

cilantro and lime

chili sauce

Caramelized Pork Tacos with Pineapple Salsa

For the pork

Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño &#8211; saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce &#8211; stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once &#8211; then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.

Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce – stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once – then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.

Caramelized Pork Tacos with Pineapple Salsa Step 1

For the salsa

Toss everything together in a medium bowl.

Caramelized Pork Tacos with Pineapple Salsa Step 2

For the tacos

Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the pork between 6 tortillas and top with the salsa and the chili sauce.

Caramelized Pork Tacos with Pineapple Salsa Step 3

We made these for dinner tonight. We raved about how easy and yummy they were. I love that there's very little actual cooking (great for summer!) and they're done in no time at all!  I immediately began imagining all the ways I could use that pork in other dishes (salads, bowls, pork lolipops). Your recipe never disappoint! Thanks so much!

Um yes Please! There is a very good possibility that I will be making these this week!

New to this blog and was wondering if you can reveal where to find those metal taco holders??? 
Thx

God these look good! Lindsay - I think with your food styling, you could make just about anything look amazing. I'll be trying these. Thanks for sharing!

I just finish devouring your tacos they where so delicious my family loved them.  They are now in my favorites . Your pictures are always so beautiful too.

https://content.jwplatform.com/videos/LF0CB2w8.mp4

Caramelized Pork Tacos with Pineapple Salsa – topped with sriracha mayo, obviously! Quick and easy to make! Naturally gluten free.

This pulled pork recipe will teach the techniques to make yummy pulled pork in an oven. Get all the information you need about the choice of meat, the spice rub and meat temperatures. It's simple, extremely delicious and can be eaten anyway you like - in a bun, as a side with coleslaw or in lettuce wraps. Either way, this will be an enjoyable meal!

Easy Home-made Oven Pulled Pork

pork shoulder

brown sugar

tbsp. kosher salt

tbsp. smoked paprika

garlic powder

Bone in pork shoulder

Step 1. Use a pork shoulder or butt. Bone in meat takes longer to cook but also has a richer flavor. Ours was about 3 pounds.

Rub all over the pork shoulder

Step 2. Use whatever type of rub or marinade you like. We used a spicy mustard paired with a smoky dry rub. Our rub consisted of salt, pepper, garlic, smoked paprika, sweet paprika, thyme and sugar. Rub it all over the meat.

place a layer of onion and garlic cloves at the bottom of a dutch oven

Step 3. For the oven method, place a layer of onion chunks and garlic cloves at the bottom of a dutch oven. Place your meat on top and add about a cup of water or broth. If you are using a bbq sauce, add about half of it now all over the pork. If you’re not using a bbq sauce, add a little apple cider vinegar.

Set Thermopro thermometer to 195-200 degrees and place the probe in the thickest part of the meat

Step 4. Set your Thermopro thermometer to 195-200 degrees Fahrenheit and place the probe in the thickest part of the meat.

Cover the pot and place it in a 300 degree oven for about 3-3.5 hours

Step 5. Cover the pot and place it in a 300 degree oven for about 3-3.5 hours, or until the internal temperature reaches the goal temperature you set on your Thermopro thermometer.

shred apart with two forks

Step 6. Carefully remove the pot from the oven and remove the lid and the temperature probe. Your meat should be tender enough to shred apart with two forks. If it’s not, you can set the temperature to between 200-205 and place it back in the oven to keep cooking.

coat it in your favorite bbq sauce or season with salt

Step 7. After you shred the meat, coat it in your favorite bbq sauce or season with salt and pepper and enjoy it as is. If you’d like, you can also place the pot back into the oven uncovered and increase the oven temperature to 375 degrees for 10-15 minutes or so. This will help the pork absorb some of the remaining liquid and fat still in the pot.

Serve your pulled pork

Step 8. Serve your pulled pork along with your favorite sides. Eat it on a bun, serve with coleslaw, or in lettuce wraps.

https://www.youtube.com/watch?v=XouiuGb1vT0

Nam Sod is a vibrant and freshly flavored pork (or turkey) salad drenched with a lime, ginger, and chili dressing. Light, filling, and flavorful! 

Nam Sod (Thai Pork Salad)

lime juice (about 2 limes) (0.66)

Tbsp fish sauce (0.07)

ginger

Tbsp chili garlic sauce

garlic (0.08)

Tbsp canola oil (0.02)

carrot

cilantro (0.25)

unsalted peanuts (1.68)

rice (optional) (0.72)

Make the dressing first to allow the flavors time to blend. In a small bowl combine the fresh lime juice, fish sauce, fresh grated ginger, and chili garlic sauce. Stir to combine, taste, and adjust the fish sauce, chili garlic sauce, or ginger to your liking. The dressing should be very potent.

Add the ground pork to a large non-stick skillet along with 1/2 Tbsp canola oil and one minced clove of garlic. Cook the pork over medium heat, breaking it up into small pieces as it cooks, until it is cooked through (about five minutes). Drain off any excess fat and allow the pork to cool a few minutes, or until it is no longer hot.

While the pork is cooking, peel and shred the carrot using a large holed cheese grater or mandolin. Slice the red onion into very thin strips. Pull the cilantro leaves from the stems.

Transfer the cooled pork to a bowl, add the prepared dressing, and stir to combine. Add the shredded carrot, sliced red onion, cilantro, and peanuts. Stir to combine again. Serve the salad over a bed of cooked rice, shredded greens, or fill large lettuce leaves with the mixture for lettuce wraps.

Sticky-sweet pork, juicy pineapple, fresh herbs, jalapeño, and crispy onions all served over a bed of fluffy coconut rice. SO GOOD!

Pineapple Pork with Coconut Rice

teriyaki sauce (I like the SoyVay brand!)

olive oil

can full fat coconut milk

jasmine rice

jalapeño

onions

Prep

Marinate the pork with 1/4 cup of the sauce for 2-3 hours, or a full day. This is low-key and low-stress. Just do it whenever you think of it.

Prep: Marinate the pork with 1/4 cup of the sauce for 2-3 hours, or a full day. This is low-key and low-stress. Just do it whenever you think of it.

Pineapple Pork with Coconut Rice Step 1

Rice

Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (just let it sit there). Release the steam, fluff with a fork, season with a little salt, and attempt not to eat the whole thing.

Rice: Add the rice ingredients to an instant pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (just let it sit there). Release the steam, fluff with a fork, season with a little salt, and attempt not to eat the whole thing.

Pineapple Pork with Coconut Rice Step 2

Pork

Heat a tablespoon of olive oil in a nonstick skillet or grill pan over medium high heat. Add *just* the pork, discarding the excess sauce &#8211; if you add all the sauce with it, it will steam the pork instead of caramelizing it. Leave the pork undisturbed in the hot pan for a few minutes at a time to get better caramelization. Throw the pineapple in there and let it get saucy and caramelized, too. Add a few additional tablespoons of sauce AFTER you&#8217;ve gotten it nice and brown.

Pork: Heat a tablespoon of olive oil in a nonstick skillet or grill pan over medium high heat. Add *just* the pork - if you add all the sauce with it, it will steam the pork instead of caramelizing it. Leave the pork undisturbed in the hot pan for a few minutes at a time to get better caramelization. Throw the pineapple in there and let it get saucy and caramelized, too. Add a few additional tablespoons of sauce AFTER you've gotten it nice and brown.

Pineapple Pork with Coconut Rice Step 3

Serve

Top your luscious rice with a scoop of the saucy pineapple pork and finish with lime zest, cilantro, crunchy onions, and little slices of jalapeño. 

Serve: Top your luscious rice with a scoop of the saucy pineapple pork and finish with lime zest, cilantro, crunchy onions, and little slices of jalapeño.

Pineapple Pork with Coconut Rice Step 4

I was looking for that item exactly. What are they?

I mean..WOW!  I haven't tried this but it looks already amazing!!!

I'm so excited about this series! This looks sooo good, I'm making it for dinner tomorrow! :)

Made this tonight. Absolutely delicious! Even my husband who swears he doesn’t like pork tenderloin loved this! Thanks, Lindsay!!   
Was out of SoyVay (my fave, too), so made homemade teriyaki. Super quick to do (under 5 min). Also, fried my own super thinly sliced onions earlier in the day til crispy, to avoid trip to the store for those beauties in a canister. They seem to be seasonal around here anyway.
Poured water, coconut milk in sauce pan (seriously, with my instant pot out already! Sheesh!), so continued by bringing liquids to a boil, added jasmine rice, stirred a minute till back to boil, placed lid on, lowered heat and let simmer for 15-20 min until liquid was absorbed. Otherwise, followed the recipe and so happy I did! 
All those flavors worked beautifully together! Yum!
Definitely a keeper😁

Delicious! I didn’t even marinate the meat (bc...well, three young kids and SOS), I used chicken breasts, and didn’t have jalapeño or crispy onions. Even so, it was still so flavorful. The coconut rice? MMM. I did like the lime juice and cilantro for a punch of freshness.

My whole family Loved this - Thank you, Pinch of Yum!

So quick and yummy! The pork tenderloin I bought from Aldi was already marinated in teriyaki, which made it even more simple :)

This was so easy and delicious! Will 100% be adding this to my weekly rotation. Thanks so much for doing this series!

I made this tonight and my normally picky son loved it!  We all did!

Made this tonight, and it was delicious!  Everyone voted to have this again!  The coconut rice was so good.

Just wanted to say this was awesome.  Made it for supper tonight and throughly enjoyed it.  Unfortunately we didn't have any of the toppings for the finishing touches but I will make sure I have some for the next time.  I missed not having any veggies with it but can see adding broccoli or snow peas to it easily.

https://content.jwplatform.com/videos/9xMx2O1c.mp4

This Grilled Asian Pork Tenderloin Salad is so fresh, flavorful and healthy. It&#x27;s made with greens and a bright honey-ginger vinaigrette.

Grilled Asian Pork Tenderloin Salad

lettuce greens

green onions, sliced thinly

edamame

c. fresh cilantro leaves

kosher salt and black pepper,

c. honey

T. rice vinegar

orange

T. orange juice

T. extra-virgin olive oil

Dijon mustard

T. ginger

1.5 lbs. pork tenderloin,

honey

orange juice

T. sesame oil

garlic cloves,

T. mustard

tsp. black pepper

These tender Instant Pot Pork Chops are topped with a creamy mushroom gravy for an easy weeknight dinner that the whole family will love.

Instant Pot Pork Chops with Mushroom Gravy

Pork chops (boneless

Salt

black pepper

Olive oil

Garlic (finely chopped)

Condensed cream of mushroom soup

Beef broth

Worcestershire sauce

Cornstarch

Water

Sprinkle the pork chops with salt and pepper.

Set Instant Pot to SAUTE and add the olive oil.

Working in batches brown the pork chops on each side. Set browned pork chops aside.

Add the browned pork chops, garlic, cream of mushroom soup, beef broth, and Worcestershire sauce to the Instant pot. Lock the lid in place, turn the vent on top to SEALING and cook on HIGH pressure for 10 minutes.

After the timer goes off press CANCEL to stop cooking and allow it to naturally release for 15 minutes. Then remove lid. Take pork chops out of the gravy and set aside (cover with foil so they stay warm).

Mix the cornstarch and water together until fully combined (no lumps!).

Set Instant Pot to SAUTE, pour the slurry of cornstarch and water into the gravy and stir while you bring the mixture to a boil, cooking for approximately 10 minutes or until thickened.

Turn off the Instant Pot. Add the pork chops back to the gravy and serve.

A typical use of Shio Kōji is to marinate meat or fish. Even 1 hour of marinating meat in Shio Kōji makes the meat tender and brings out better flavour. And you don&#39;t need a lot of it to marinate.Cook Time assumes the pork slices are cooked in 2 batches. Marinating Time is the minimum required for marinating thin pork steaks.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Shio Kōji Pork Sauté

tbsp

Pepper

tbsp oil

Baby leaf salad

Sliced radish

Spread Shio Kōji on both sides of pork slices. Leave it for 1 hour (note 3).

Sprinkle pepper over the pork slices.

Add ½ tablespoon of oil to a non-stick frying pan (note 3). Heat over medium high heat.

Place 3 slices of pork in a pan (note 4).  Cook for about 1-1½ minutes (note 5).

Turn pork slices over and cook further 30 seconds (note 5). Transfer the pork slices to a plate and loosely cover them with foil.

Clean the frying pan as there will be a lot of burnt Shio Kōji bits on the pan. Kitchen paper should remove the burnt bits if the non-stick pan is in good condition. If the burnt bits do not come off easily, quickly wash the pan and wipe.

Top 37 pork recipe recipes from across the web

The most viewed pork recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

San choy bau recipe

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Top 37 pork recipe recipes from across the web

The most viewed pork recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

San choy bau recipe

Chinese-style sticky pork ribs

Caramelized Pork Tacos With Pineapp...

Easy Home-made Oven Pulled Pork

Nam Sod (Thai Pork Salad)

Pineapple Pork with Coconut Rice

Grilled Asian Pork Tenderloin Salad

Instant Pot Pork Chops with Mushroo...

Shio Kōji Pork Sauté

Asian pork patties

Herb & spice crumbed pork

Plum and soy pork skewers

Thai pork stir-fry

Sweet and Sour Pork Recipe

Pork Chops with Apples and Cider Gl...

Pork and chorizo sausage rolls with...

Indonesian pork rendang

Chipotle Honey Orange Sauce for Por...

Pork Tenderloin with Orange Sauce

Sticky Pork Belly

Spicy Garlic Pig Ears

Thai Garlic Pepper Pork Recipe

Pork Tenderloin with Caramelized Ca...

Sour Cream Pork Chops

Juicy Baked Pork Steak

Big Green Egg Baby Back Ribs

Pork & chicken terrine

5 Ingredient Spicy Pork

5 Ingredient Spicy Pork

Pan-Seared Pork Chops

Christmas Eve Lasagna

Japanese Pork Katsu Curry

Five-spice pork fillet with fried r...

Air Fryer Char Siu - Chinese BBQ Po...

Lemongrass Meatball Bowls

Pork Tenderloin with Fig Glaze and ...

Herb-Crusted Pork Loin

The most viewed pork recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine