PORK CHUNKS RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
This recipe just came from my head one evening, when I was decideing what to do with 3 left over pork-chops, I know that I wanted the prok to taste spicy, and I just love onion a garlic, so here it is, enjoy, is great served with rice.
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut three pork chops into chunks, set aside.
- Pour a little Olive Oil in Wok or Fry pan, doesn't matter, Turn stove on Medium heat, when oil is hot put in 3 minced garlic cloves, and 1/4 onion chopped. Saute until garlic starts to turn a little brown, add Pork Chunks, Cook until Pork is done, (no pink in middle) I like my Pork well done.
- While pork is cooking, add to your taste creole seasoning, salt, pepper, Greek Rub, (I use pampered chef brand), Onion Powder, and Season Salt, all to your taste. Cook for a few more minutes, then add 1/2 cup Soy sauce, this gives the pork a nice brown color, Cook until Soy sauce is almost gone.
- Put a lid on over the pork, on low heat for about 5 minutes.
- Then it's ready to eat.
- We like to serve this with sticky rice. Either on the side, or mixed with it.
Nutrition Facts : Calories 274.1, FatContent 14.3, SaturatedFatContent 5, CholesterolContent 75, SodiumContent 2802.3, CarbohydrateContent 7.7, FiberContent 0.9, SugarContent 2.6, ProteinContent 28.2
BOURBON-GLAZED PORK BELLY CHUNKS RECIPE | BBC GOOD FOOD
Your guests will snap up these cubes of crispy belly pork in sticky, sweet whiskey marinade with soy, anise and honey flavours
Provided by Good Food team
Categories Buffet, Starter
Total Time 3 hours 45 minutes
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Yield Serves 6-8 with other canapés
Number Of Ingredients 7
Steps:
- Heat oven to 160C/140C fan/gas 3. Pour 100ml of the bourbon into a small, shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hrs. Remove from the oven and leave to cool for at least 1 hr. You can chill the pork for up to 2 days at this stage.
- Heat oven to 200C/180C fan/gas 6. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 2cm chunks and return to the tin. Roast for 20 mins until crisp and sizzling, turning regularly.
- Meanwhile, tip the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky.
- Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.
Nutrition Facts : Calories 273 calories, FatContent 14 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 7 grams sugar, ProteinContent 16 grams protein, SodiumContent 1.1 milligram of sodium
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