PORK STRIPS RECIPES RECIPES

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PORK STRIPS RECIPE - FOOD.COM



Pork Strips Recipe - Food.com image

I was a college student when I came up with this recipe. (it really was all that I had in the cupboards) Please enjoy My Family loves it.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2-4 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar
10 tablespoons soy sauce
8 ounces pork, strips
2 teaspoons extra virgin olive oil
1 cup mushroom
12 ounces drained whole corn
1 (8 ounce) can tomatoes and green chilies, drain some juice out
3 cups water
3 cups white rice
salt and pepper, to taste

Steps:

  • In a mixing bowl add the sugar and soy together.
  • make it more of a marinade sauce than a paste.
  • add the pork strips and refrigerate at least one hour or over night.
  • When ready to cook add the extra virgin olive oil (or whatever type of oil you use) to a large skillet brown the pork then remove from the skillet add the tomatoes with green chilli, corn and mushrooms (can use other vegies).
  • Let them get warm.
  • In a sauce pan bring the water to a boil then add the rice.
  • when the veggies are warm add the sauce in the skillet along with the pork.
  • Put the rice on the bottom of the plate then add the mixture of pork and veggie.
  • salt and pepper to your liking.
  • Enjoy.

Nutrition Facts : Calories 2112.3, FatContent 19.3, SaturatedFatContent 5.1, CholesterolContent 97.5, SodiumContent 5602.8, CarbohydrateContent 419.2, FiberContent 13.4, SugarContent 157.4, ProteinContent 68.9

MARINATED PORK STRIPS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Marinated Pork Strips Recipe: How to Make It - Taste of Home image

Meet the Cook: Especially if you're having company, this is a good recipe. While it looks like you spent time on it, it's actually easy. Married 6 years, we have three little ones. Technically, I'm not working, but I've never worked so hard in my life! -Karen Peterson, Hainesville, Illinois

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 10

5 tablespoons soy sauce
1/4 cup ketchup
3 tablespoons white vinegar
3 tablespoons chili sauce
3 tablespoons sugar
2 teaspoons salt
1/8 teaspoon pepper
3 garlic cloves, minced
2 cans (12 ounces each) lemon-lime soda
2 pounds pork tenderloin, cut lengthwise into 1/2-inch strips

Steps:

  • In a bowl, combine the first nine ingredients. Place pork in a heavy resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate overnight. , Drain and discard marinade. Thread pork onto metal or soaked wooden skewers. Grill over hot heat for 12 minutes, turning once.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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This is a recipe I came up with on "one of those days" when an exact recipe did not appeal to me. I used an ingredient from another recipe that I would not have thought about using had I not seen the recipe. I used boneless pork tenderloin cutlets to make these with. I am sure other types of pork will work just as well. If you have leftover flour mixture, you can use some of it to make gravy with. These are good served with mashed potatoes and gravy. Preparation and cooking times are approximate. Since submitting this recipe, I have also used lean, boneless pork ribs for this recipe. I just cut them into strips. My neighbors say they are "the bomb"! :) You can also use pork chop and not cut them into strips. Use them whole. It really makes the chops tender and flavorful.
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Calories 361.8 per serving
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PORK STRIPS RECIPE RECIPES ALL YOU NEED IS FOOD
An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.
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Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 708 calories per serving
  • { "@type": "HowToStep", "text": "
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
    3. Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
    4. 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.
    5. 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.
    6. 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.
    7. Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
    8. 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.
    9. 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.
    10. Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
    " }
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This is a recipe I came up with on "one of those days" when an exact recipe did not appeal to me. I used an ingredient from another recipe that I would not have thought about using had I not seen the recipe. I used boneless pork tenderloin cutlets to make these with. I am sure other types of pork will work just as well. If you have leftover flour mixture, you can use some of it to make gravy with. These are good served with mashed potatoes and gravy. Preparation and cooking times are approximate. Since submitting this recipe, I have also used lean, boneless pork ribs for this recipe. I just cut them into strips. My neighbors say they are "the bomb"! :) You can also use pork chop and not cut them into strips. Use them whole. It really makes the chops tender and flavorful.
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Total Time 35 minutes
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FRIED PORK STRIPS RECIPE - FOOD.COM
This is a recipe I came up with on "one of those days" when an exact recipe did not appeal to me. I used an ingredient from another recipe that I would not have thought about using had I not seen the recipe. I used boneless pork tenderloin cutlets to make these with. I am sure other types of pork will work just as well. If you have leftover flour mixture, you can use some of it to make gravy with. These are good served with mashed potatoes and gravy. Preparation and cooking times are approximate. Since submitting this recipe, I have also used lean, boneless pork ribs for this recipe. I just cut them into strips. My neighbors say they are "the bomb"! :) You can also use pork chop and not cut them into strips. Use them whole. It really makes the chops tender and flavorful.
From food.com
Reviews 4.0
Total Time 35 minutes
Calories 361.8 per serving
  • Serve with mashed potatoes and gravy for a tasty meal.
See details »


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Make and share this Marinated Pork Strips recipe from Food.com.
From food.com
Reviews 4.0
Total Time 50 minutes
Calories 88.7 per serving
  • Serve with pork strips.
See details »


PORK STRIPS RECIPE RECIPES ALL YOU NEED IS FOOD
An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.
From stevehacks.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 708 calories per serving
  • { "@type": "HowToStep", "text": "
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
    3. Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
    4. 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.
    5. 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.
    6. 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.
    7. Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
    8. 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.
    9. 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.
    10. Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
    " }
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  • Serve with mashed potatoes and gravy for a tasty meal.
See details »


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