Posts Tagged ‘rice vinegar’

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Molasses Ginger Pork Tenderloin

July 15, 2015

D and I stumbled upon a big sale on pork tenderloin the other Sunday. Lucky us! We decided to marinade the pork in a sweet and spicy sauce and then grill it for some extra deliciousness. We only marinated it for a few hours, but it would be even more succulent if you could marinate it for a day or two before cooking. It was so yummy that we forgot to take a picture!

You will need:

  • 3 cloves garlic, minced
  • 3 inches fresh ginger, grated
  • 1/4 c honey
  • 1/2 c molasses
  • 1/4 c rice vinegar
  • 1/4 c low-sodium soy sauce
  • 3 T sriracha chili sauce
  • 2 t sesame oil
  • 1 t pepper
  • 1-2 lb pork tenderloin, trimmed

Then you will…

  1. In a large ziplock bag, combine everything but the pork. Seal and shake to mix.
  2. Add the pork to the marinade and toss to coat. Remove excess air from the bag, seal and refrigerate.
  3. Allow to marinate for at least 4 hours.
  4. Heat your grill to high heat. Cook to your preference. We like 7 minutes on one side and 6 minutes on the other with the lid closed. Because we have a gas grill, then we turn it off and leave the pork in for another 5 minutes.
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Asian Beef Wraps

May 29, 2015

20150408 Asian Beef 02These are fun dish to make. You can serve it on a bun, in a wrap, or in endive leaves depending on your mood and fellow eaters. It comes together quickly too…making it a great option on a weeknight.

You will need:

  • 1 lb ground beef
  • 8 oz mushrooms, thinly sliced
  • 1 red bell pepper, chopped
  • 3/4 c chopped scallions
  • 1 red bell pepper, chopped
  • 2 T soy sauce
  • 1/4 c teriyaki
  • 2 T rice vinegar
  • 2 T sambal oelek or sriracha
  • 1 T honey
  • Salt and pepper, to taste

Then you will…

  1. In a large nonstick skillet, start to brown the ground beef over medium heat.
  2. Once it starts to turn brown, add the mushrooms.
  3. The mushrooms will release their juices and then start to turn golden. Stir occasionally.
  4. Add the scallions and red pepper pieces. Stir and allow to soften.
  5. In a small bowl, mix together the soy sauce with the teriyaki, rice vinegar, sambal oelek, and honey.
  6. Mix the sauce into the burger mixture.
  7. Continue to cook until the burger is cooked through and the sauce is reduced by half. Season with salt and pepper to taste.
  8. Serve hot.
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Slow Cooker Spicy Pork Ramen

February 21, 2015

20150209 Ramen

D and I decided to make this for a cool night. We love using our slow cooker, because then you have dinner ready when you come home from work. This is fun and spicy and delicious!

You will need:

  • 2-3 lb pork butt
  • 2 T Chinese five spice seasoning
  • 1 t black pepper, divided
  • 1/2 t salt, divided
  • 4 T olive oil, divided
  • 4 T sesame oil, divided
  • 2 T chili paste (sambal oelek or sriracha)
  • 1 small onion, diced
  • 1 tomato, diced
  • 1 T fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 c water
  • 1 lime, juiced
  • 6 T rice vinegar, divided
  • 5 T brown sugar, divided
  • 4 c broth of your choice (recommend low or no salt)
  • 1 c chopped carrots
  • 12-16 oz baby bella mushrooms, sliced
  • 1 lb butternut squash, cut into bite-sized cubes
  • 1 T plus 1 t curry powder
  • 2 T soy sauce
  • ~6-10 oz fresh ramen noodles

Then you will…

  1. In a small bowl, combine the Chinese five spice seasoning with 1/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
  2. Spread the spice mixture on the pork.
  3. Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet.
  4. Add the pork and brown on all sides. Turn off the heat.
  5. Place the pork in your slow cooker.
  6. In the same skillet, heat two tablespoons of the sesame oil with the chili paste until fragrant.
  7. Add the onion, tomato, ginger and garlic. Saute until the onions are starting to soften, about 5 minutes.
  8. Put the onion-tomato mixture into a food processor and pulse until blended.
  9. Add the water, lime juice, three tablespoons of the rice vinegar, and a tablespoon of the brown sugar to the food processor and pulse a few more times.
  10. Pour the mixture over the pork.
  11. Pour the broth over the pork.
  12. Add the carrots to the slow cooker and give it a quick stir.
  13. Cover and cook on LOW for 8-9 hours.
  14. Remove the pork from the slow cooker, shred and set aside.
  15. Stir the mushrooms into the broth. Cover and cook on LOW for 1 hour.
  16. Meanwhile, preheat your oven to 375 degrees.
  17. Pour the squash in a 9×13 baking dish.
  18. Top with the remaining 1/2 teaspoon of pepper, 1/4 teaspoon of salt, 2 tablespoons of olive oil and 2 tablespoons of brown sugar.
  19. Stir to mix and place in the preheated oven.
  20. Roast for 45 minutes, stirring every 15 minutes until roasted and tender.
  21. In a large non-stick skillet, heat the remaining two tablespoons of sesame oil over medium heat.
  22. Add the shredded pork to the skillet.
  23. In a small bowl, combine the remaining tablespoon of brown sugar with the soy sauce, and the remaining 3 tablespoons of rice vinegar.
  24. Pour over the pork and stir to coat.
  25. Allow the pork to crisp up on one side, about 3-5 minutes. Stir and allow the pork to continue to crisp, another 3-5 minutes.
  26. Remove from heat, but keep the pork warm.
  27. Add the ramen noodles to the slow cooker and allow to cook for 5-8 minutes.
  28. Stir half of the pork into the slow cooker broth.
  29. Put some of the butternut squash in the bottom of a bowl. Top with the mushroom broth and noodles.
  30. Add more crispy pork, scallions and any other topics you desire (we like a fried egg!).
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