PORK FINGERS RECIPE RECIPES

PORK DUMPLINGS RECIPE | ALLRECIPES

Pork Dumplings Recipe | Allrecipes image

These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.

Provided by Lorna

Yield 100 dumplings

Number Of Ingredients 9

Ingredients

100 (3.5 inch square) wonton wrappers
1 ¾ pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage

Steps:

In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

Nutrition Facts : Calories 751.5 calories, CarbohydrateContent 81.1 g, CholesterolContent 128.9 mg, FatContent 28.8 g, FiberContent 3.4 g, ProteinContent 39.2 g, SaturatedFatContent 8.7 g, SodiumContent 1448.8 mg, SugarContent 1.2 g

INSTANT POT PORK BELLY RECIPE (75% ... - HEALING GOURMET

Instant Pot Pork Belly Recipe (75% ... - Healing Gourmet image

Recipe for Instant Pot Pork Belly Recipe Original

Provided by Healing Gourmet

Categories Instant Pot Recipes Keto Recipes Paleo Recipes

Total Time 110 minutes

Prep Time 10 minutes

Cook Time 100 minutes

Yield 8

Number Of Ingredients 8

Ingredients

1 lb. pastured pork belly
1 tsp. sea salt
1 tsp. smoked paprika
1 tsp. thyme
4 cloves of garlic (sliced or chopped)
1/2 cup of broth
1/4 cup sherry (or white wine)
2 Tbsp. duck fat (or tallow, lard or coconut oil)

Steps:

Rub the fatty side of the pork belly with the salt-spice mixture.
Pour the broth and the sherry into the Instant Pot.
Now place the pork belly in the instant pot, spice side up.
Close and lock the lid. Set the pressure to HIGH and the time to 80 minutes.
A few minutes before the time is up, preheat your oven to 400 F. Place a couple tablespoons of duck fat in a cast iron pan. Transfer the pan to the oven to get nice and hot.
When the time is up, use two spatulas to lift the cooked pork belly out of the Instant Pot. It will be very tender and may fall apart if you use tongs. Remove any large bits of garlic or spice and place the pork belly fat side down in the preheated cast iron pan.
If your pork belly has curled, top it with another cast iron pan to weigh it down. Then pop into the preheated oven for 20 minutes, or to your desired crispness.
Allow to cool slightly, then gently transfer to a cutting board.
Using a sharp chef’s knife, cut into cubes.
Sprinkle with a little more sea salt (Maldon is preferred).

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