SIZZLING PORK TACOS RECIPE - NYT COOKING
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you’ve got an incredible dinner for about an hour’s work. Go to.
Provided by David Tanis
Total Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
- Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
- Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
- To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Nutrition Facts : @context http//schema.org, Calories 330, UnsaturatedFatContent 15 grams, CarbohydrateContent 1 gram, FatContent 27 grams, FiberContent 0 grams, ProteinContent 20 grams, SaturatedFatContent 10 grams, SodiumContent 287 milligrams, SugarContent 0 grams
PORK CHOP RECIPE | JAMIE OLIVER RECIPES
An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.
Total Time 50 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
- Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
- Rub the chops with a little oil, then pick and press a couple of sage leaves on to each side, and season well with sea salt and black pepper.
- Place a wide ovenproof frying pan over a medium-high heat, add the strips of skin, skin-side down, place a heavy pan on top to keep them flat, then fry for a couple of minutes, or until crisp – just like crackling.
- Push the crackling strips to the side of the pan, add the pork chops, and fry for 1 minute on each side. Transfer the pan to the oven (if you don't have an ovenproof pan, transfer the chops to a preheated baking tray instead). Roast for 10 to 15 minutes (depending on the thickness of the chops), or until cooked through.
- Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
- Heat the milk with the bay leaves until almost boiling, then add the parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard.
- Add the warm potatoes to the milk and mash until smooth. Season well with sea salt and black pepper. Cover with a lid and keep warm, until needed.
- Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
Nutrition Facts : Calories 708 calories, FatContent 41 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 40 g protein, CarbohydrateContent 47.4 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 0.37 g salt, FiberContent 3.5 g fibre
More about "cooking pork strips recipes"
PORK CHOP RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 708 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
- Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
- Rub the chops with a little oil, then pick and press a couple of sage leaves on to each side, and season well with sea salt and black pepper.
- Place a wide ovenproof frying pan over a medium-high heat, add the strips of skin, skin-side down, place a heavy pan on top to keep them flat, then fry for a couple of minutes, or until crisp – just like crackling.
- Push the crackling strips to the side of the pan, add the pork chops, and fry for 1 minute on each side. Transfer the pan to the oven (if you don't have an ovenproof pan, transfer the chops to a preheated baking tray instead). Roast for 10 to 15 minutes (depending on the thickness of the chops), or until cooked through.
- Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
- Heat the milk with the bay leaves until almost boiling, then add the parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard.
- Add the warm potatoes to the milk and mash until smooth. Season well with sea salt and black pepper. Cover with a lid and keep warm, until needed.
- Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
INSTANT POT MILK-BRAISED PORK (MAIALE AL LATTE) RECIPE ...
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine italian
- Turn off the pressure cooker, and quick-release the pressure by carefully turning the pressure knob to venting. Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the “more” or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes. (If you have time, you can caramelize it further, but take care to stir occasionally and make sure it doesn’t burn on the bottom.) Break the pork apart a little, into coarse chunks, and spoon the sauce over the top. Serve with lemon slices on the side.
INSTANT POT MILK-BRAISED PORK (MAIALE AL LATTE) RECIPE ...
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine italian
- Turn off the pressure cooker, and quick-release the pressure by carefully turning the pressure knob to venting. Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the “more” or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes. (If you have time, you can caramelize it further, but take care to stir occasionally and make sure it doesn’t burn on the bottom.) Break the pork apart a little, into coarse chunks, and spoon the sauce over the top. Serve with lemon slices on the side.
PORK GOULASH - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Reviews 4
Total Time 2 hours
Cuisine African
- Serve scattered with oregano.
BELLY PORK STRIPS IN BARBECUE SAUCE | RECIPES | DELIA ONLINE
From deliaonline.com
QUICK AND EASY PORK DINNER RECIPES | ALLRECIPES
From allrecipes.com
HONEY GLAZED CRISPY PORK BELLY - KEVIN IS COOKING
From keviniscooking.com
RECIPE FINDER - AUSTRALIAN PORK | AUSTRALIAN PORK
From pork.com.au
PORK RECIPES | ALLRECIPES
From allrecipes.com
TOP 10 CHINESE PORK RECIPES TO SATISFY YOUR TASTE BUD
From travelchinaguide.com
CUSTOM, HOMEMADE & DELICIOUS RECIPES | OVER THE FIRE COOKING
From overthefirecooking.com
25 CLEAN EATING RECIPES FOR WEEKNIGHTS | COOKING LIGHT
From cookinglight.com
QUICK AND EASY PORK DINNER RECIPES | ALLRECIPES
From allrecipes.com
HONEY GLAZED CRISPY PORK BELLY - KEVIN IS COOKING
From keviniscooking.com
RECIPE FINDER - AUSTRALIAN PORK | AUSTRALIAN PORK
From pork.com.au
PORK RECIPES | ALLRECIPES
From allrecipes.com
TOP 10 CHINESE PORK RECIPES TO SATISFY YOUR TASTE BUD
From travelchinaguide.com
CUSTOM, HOMEMADE & DELICIOUS RECIPES | OVER THE FIRE COOKING
From overthefirecooking.com
25 CLEAN EATING RECIPES FOR WEEKNIGHTS | COOKING LIGHT
From cookinglight.com
HONEY STICKY PORK (+20 PORK RECIPES) - FIT FOODIE FINDS
From fitfoodiefinds.com
PORK SHOULDER STEAK RECIPES (GRILLED PORK STEAK OR STOVE ...
From craftbeering.com
PORK TENDERLOIN MEDALLIONS - 4 WAYS OF COOKING THEM
From finedininglovers.com
HOW TO COOK PORK | TIMES AND TEMPERATURES | ONTARIO PORK
From ontariopork.on.ca
HOW TO CUT JULIENNE STRIPS - ARTICLE - FINECOOKING
From finecooking.com
TOP 10 CHINESE PORK RECIPES TO SATISFY YOUR TASTE BUD
From travelchinaguide.com
CUSTOM, HOMEMADE & DELICIOUS RECIPES | OVER THE FIRE COOKING
From overthefirecooking.com
25 CLEAN EATING RECIPES FOR WEEKNIGHTS | COOKING LIGHT
From cookinglight.com
HONEY STICKY PORK (+20 PORK RECIPES) - FIT FOODIE FINDS
From fitfoodiefinds.com
PORK SHOULDER STEAK RECIPES (GRILLED PORK STEAK OR STOVE ...
From craftbeering.com
PORK TENDERLOIN MEDALLIONS - 4 WAYS OF COOKING THEM
From finedininglovers.com
HOW TO COOK PORK | TIMES AND TEMPERATURES | ONTARIO PORK
From ontariopork.on.ca
HOW TO CUT JULIENNE STRIPS - ARTICLE - FINECOOKING
From finecooking.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
49 EASY PORK DINNER RECIPES - BON APPéTIT
From bonappetit.com
CHINESE EGGPLANT AND PORK (魚香茄子) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
RECIPES AND COOKING - BETTER HOMES & GARDENS
From bhg.com