Fried Pork Collar Chops With Balsamic Vinegar
#fried #pork #with #Balsamic #vinegar
Ingredients
400g Boneless Pork Collar chops
2 pcs Shallots
2 Cloves garlic
2 Slice ginger
4 pcs star anise
3 Tbsp Balsamic vinegar
3'1/2 Tsp Brown Sugar
3/4 Tbsp Shaoxing wine
1/2 Tbsp Dark sauce
1 Tbsp Spring Onion
Oil
(Marinate Pork)
1 Tsp oysters sauce
2 Tsp light sauce
1 Tsp shaoxing wine
1 Tsp cornstarch
1/2 Tbsp oil
A pinch of black pepper
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Honey Balsamic Pork Tenderloin | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
2 pork tenderloins (1 lb each trimmed)
2 teaspoons seasoned salt
2 teaspoons garlic powder
1 cup balsamic vinegar
½ cup honey
¼ cup chicken or vegetable broth
¼ cup ketchup
¼ cup packed brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons corn starch
2 cloves minced garlic
¾ teaspoon salt
½ teaspoon black pepper
⅛ teaspoon red pepper flakes
Instructions
Preheat the oven to 400 degrees F and lightly grease a 9×13″ baking dish.
Trim the pork tenderloins, rub them with seasoning salt and garlic powder, and place them in the prepared baking dish.
In a medium bowl, whisk together balsamic vinegar, honey, broth, ketchup, brown sugar, Worcestershire sauce, corn starch, garlic, salt, pepper, and pepper flakes.
Pour over and around the tenderloin in the baking dish.
Bake for 20-30 minutes, until a meat thermometer reads an internal temperature of 145 degrees F.
Remove the dish from the oven and let the pork rest for 10 minutes before slicing it into pork medallions for serving.
Ein koreanischer Koch hat mir diesen Schweine fleisch-Trick beigebracht! So schnell und lecker
Ein koreanischer Koch hat mir diesen Schweine fleisch-Trick beigebracht! So schnell und lecker
Zartes Schweinefleisch in 5 Minuten! Das koreanische Geheimnis, um selbst das härteste Schweinefleisch zart zu machen
Einfaches, schnelles Rezept für Schweinefleisch in der Pfanne. Kochen Sie mit Liebe und Freude und Ihre Familie wird glücklich sein!
▶ Kochrezept und Zutaten:
~ 800 g Schweinefleisch
Fleisch in Steaks schneiden
Machen Sie Schnitte, damit das Fleisch nicht schrumpft
2 Esslöffel Sojasauce, 1 Esslöffel Balsamico-Essig.
Salz, Pfeffer nach Geschmack
3/4 Teelöffel Backpulver
3-4 Esslöffel Maisstärke
Kartoffeln in „Schiffchen“ geschnitten
Olivenöl, Salz, Pfeffer
1-2 Löffel Parmesan
20–30 Minuten bei 180–190 °C backen
Eine Bratpfanne mit Pflanzenöl erhitzen
1-2 Minuten auf jeder Seite braten
Also alle Fleischstücke anbraten
4 Knoblauchzehen
1/2 Teelöffel Ingwerpulver, 1 Esslöffel Honig
2 Esslöffel Sojasauce
unter Rühren weitere ca. 5 Minuten braten
weißer Sesam
Mmm... es ist sehr appetitlich und lecker!
Guten Appetit und danke für den Kommentar!
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Crockpot Balsamic Pork Loin - Sweet and Savory Meals
Learn how to make Crock Pot Pork Loin - slowly cooked in a delicious garlic balsamic sauce, resulting in fall-apart tender, and super flavorful meat. This is a very tasty and easy midweek dish for busy families.
???? PRINT RECIPE & DIRECTIONS HERE:
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Sweet and Savory Meals
1715 US Highway 46
Suite 414
Parsippany, NJ 07054, USA
Email:
sweetandsavorymeals@gmail.com
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#sweetandsavorymeals #crockpot #porkloin
This Pork Belly Recipe is SOOO Addictive!
Check out my 3-step process for the best pork belly you've ever tasted. ????????
This Chinese pork belly is meltingly tender with a sweet-spicy-sticky coating. It can easily be made gluten free too!
Free printable recipe:
Ingredients
Slow Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 ¼ cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions
1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve with some rice and green veg.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
#Recipe #CookingShow #ComfortFood
Honey Garlic Pork Chops
Juicy Honey Garlic Pork Chops with caramelised edges ready and on your table in less than 15 minutes! Smothered in the best 4-ingredient sauce! FULL RECIPE: