Sentences with phrase «thinly sliced the pork»

Thinly slice the pork and salt and pepper, I placed pork in freezer for awhile to help slice thin.

We have this all the time... but I put Japanese thinly sliced pork (for sukiaki) on one side and flip the pizza... then sprinkle with a bit of Japanese fruit sauce.

What about a salad of greens, sautéed squash and asparagus, with avocado, blueberries, and thinly sliced pork tenderloin topped with fried cheese?

Allowing the pieces of thinly sliced pork chop to brown on each side will give you that lovely, takeout - fake - out texture.

Everyone knows Philadelphia for the Philly cheesesteak, and while we're big fans of this staple, our loyalty lies with the sandwich known better to locals than tourists: the roast pork, which comes with thinly sliced pork, broccoli rabe and provolone.

Thinly slice pork belly lengthwise 1/4 — ⅛» thick to make baconlike strips.

Thinly slice pork.

I've also thinly sliced a pork loin, marinaded those slices in a chile paste, then stacked the slices on the rotisserie for Tacos al pastor.

They filled the table with calamari and thinly sliced pork and every other appetizer on the menu, something which would be repeated in nearly every restaurant where we ate.

Not exact matches

(4) thinly sliced organic boneless pork chops (I used bone - in here because that is what was at the market this week.

3/4 cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish

Al Pastor Marinated pork that's cooked on a spit with pineapple, then thinly sliced and wrapped in a tortilla.

I cooked the pork chops intact, removed them from the heat and then sliced them very thinly.

I used it with thinly sliced potatoes to stuff pork chops and I found it excellent.

For this party I set out sliced pork tenderloin, soft boiled eggs, red pepper flakes, thinly sliced jalapeno, shitake mushrooms, sliced scallions, bamboo shoots and pan-fried tofu.

ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce

4 bone - in pork chops, about 1 inch think fresh ground salt and pepper 1 cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream

3/4 cup vegetable oil 1 pound boneless pork loin, cut crosswise into very thin slices 1/2 pound medium shrimp, shelled and deveined 1/2 small onion, thinly sliced 10 medium mushrooms, sliced Salt and freshly ground black pepper 3 cups bean sprouts

Slice thinly for recipe and freeze extra unsliced pork for future recipes.

Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro

Costco smoked pulled pork (see # 10) with a side of steamed green beans drizzled with a delicious sweet and tangy mustard sauce from @WholeSisters on Instagram and some home made sweet potato fries (thinly slice sweet potatoes into fries then toss with salt, pepper and melted coconut oil.

1/2 cup leftover grilled pork tenderloin; thinly sliced 1 loaf Cuban or Italian bread or rolls 2 tablespoons butter, melted 2 oz ham; thinly sliced Yellow ballpark mustard 2 slices Swiss cheese 2 slices Provolone cheese Dill pickle rounds 1/4 cup diced jarred banana peppers

Ingredients 1 lb boneless pork tenderloin1 tbsp balsamic vinegar1 tbsp olive oil1 tbsp fresh chopped rosemary 2 tbsp fresh chopped thyme (divided) 1 tbsp steak seasoning3 cloves garlic (crushed) + 3 cloves garlic (minced) 1 lb crimini or baby bella mushrooms (sliced) 1 shallot (thinly sliced) 3/4 cup red wine3 tbsp butter (chopped) Preheat the oven to 400 ° F. Classic Meatloaf Recipe.

Serves 4 Prep time 10 minutes, plus marinating timeCooking time 10 minutes 8 thinly sliced boneless pork chops (1 kilo) 3 tablespoons dark soy sauce1 tablespoon minced garlic2 tablespoons sugar1 tablespoon Chinese rice wine1 / 2 tablespoon Chinese five - spice powder1 teaspoon saltvegetable oil for fryingcornstarch for dredgingsteamed rice and seasoned vinegar, to serve (optional) 1 With a sharp knife, make several slits near pork chop edges to keep them from curlingwhen fried.

ground turkey, chicken, or pork (I did a combination of ground chicken and pork) 1/2 medium onion, diced 1/2 red bell pepper, diced 1/4 cup frozen peas 1/4 cup carrot, very finely diced 1/2 green apple, finely diced 2 green onions, thinly sliced

Slice the pork thinly and serve on toasted baguette with mayo, mustard, and red onion relish with the lime juice.

I wanted to be all authentico with thin slices of pork shoulder stacked gyro - style on a rotisserie and slowly roasted until the outside is deliciously crisp and the inside is succulent but I have neither the equipment or the patience for that so I made a more güerita - friendly version with thinly pounded boneless pork chops that I coated in a chile and pineapple marinade and grilled over hot charcoal.

Starting from an edge of the stack, thinly slice downwards so you get a stack of thinly sliced, cooked strips of pork and pineapple.

ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taPORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to tapork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)

I thinly slice my perfectly cooked Smithfield Roasted Garlic & Cracked Black Peppercorn Pork Tenderloin and place the tender pork on a flour tortilla, then I top it with fresh vegetables and herbs and a delicious drizzle of Garlic Ranch DressPork Tenderloin and place the tender pork on a flour tortilla, then I top it with fresh vegetables and herbs and a delicious drizzle of Garlic Ranch Dresspork on a flour tortilla, then I top it with fresh vegetables and herbs and a delicious drizzle of Garlic Ranch Dressing.

Savory pork shoulder, bell peppers and thinly sliced California Avocados on top of an onion Kaiser roll.

Ingredients 2 fennel bulbs, trimmed, halved and thinly sliced 1 tablespoon olive oil 1 teaspoon sugar 1/2 teaspoon salt Juice of 1/2 lemon 2 teaspoons white wine or cider vinegar 10 large flour tortillas, cut into 4 - inch disks 2 cups pulled pork (recipe follows) 1 large bunch chives (50 - 60)

ingredients FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to taPORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to tapork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to taste)

* 2 Tablespoons vegetable oil * 6 cloves garlic, minced * 1 red chile pepper, seeded and minced (I used a seeded red Jalapeno) * 1/2 pound lean, boneless pork, thinly sliced across the grain * 1 teaspoon palm sugar (can substitute brown or white sugar) * 1/2 teaspoon salt * 1 Tablespoon fish sauce * 1/2 pound yard - long beans, ends trimmed and cut into 1 1/2 - inch pieces * 1/4 cup water * chopped cilantro

1 tablespoon Primal Kitchen ® Avocado Oil 3 to 4 pounds boneless pork butt / shoulder roast 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper 2 - inch piece of fresh ginger, peeled and thinly sliced 4 cloves of garlic, finely chopped 1 onion, peeled and cut into 8 chunks 1/2 can of coconut milk Lime wedges for garnish

4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless pork, thinly sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions, sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 red bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 yellow bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 2 to 3 hot green peppers (jalapeños or serranos), cut crosswise into small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf

3/4 cup sugar 1/3 cup rice vinegar 4 12 - ounce bottles amber ale 3/4 cup thin soy sauce 3 ounces ginger, thinly sliced 6 dried whole red chilies or fresh red Thai chilies 8 scallions, trimmed and lightly crushed 1 garlic head, cloves peeled and lightly crushed 6 whole star anise 1 teaspoon five - spice powder 4 pounds beef short ribs, or 4 pounds pork butt, cut into large chunks 1 pound green beans, trimmed 1 pound fresh or 8 to 10 ounces dried udon, or 12 ounces fresh Chinese wheat noodles

1 tablespoon mild Hungarian paprika 1 tablespoon medium - hot Hungarian paprika 4 pork chops (about 1 / 2 - inch thick), trimmed of all fat 2 tablespoons butter 2 tablespoons vegetable oil 2 medium onions, thinly sliced crosswise and separated into rings 4 to 6 large garlic cloves, finely chopped 3/4 cup medium - sweet to sweet Hungarian white wine 2 tablespoons Hungarian apricot brandy (barackpálinka) or other brandy 2 tablespoons pure sour cream (containing no additives) Garnish: Strips of pickled mild red peppers

3/4 pound lean ground pork or turkey 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon minced garlic 2 teaspoons peeled and minced ginger 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 bunch cilantro, minced 1 scallion, thinly sliced 1 teaspoon salt 1 teaspoon freshly ground black pepper

Cook Time: 1 hour, 20 minutes Total Time: 1 hour, 20 minutes Ingredients: 1 1/2 pounds boneless pork loin, sliced 1 / 2 - inch thick1 tablespoons vegetable oil1 can (20 ounces) pineapple chunks in juice3 / 4 cup water1 / 4 cup vinegar1 tablespoon soy sauce1 / 4 cup brown sugar1 / 2 teaspoon salt2 tablespoons cornstarch2 tablespoons water1 / 2 cup thinly sliced onion1 green pepper, cut in thin strips2 cups hot cooked rice.

3 tablespoons extra virgin olive oil 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano, crushed 2 teaspoons minced garlic 1/4 teaspoon freshly ground black pepper 1/4 teaspoon sea salt 3 boneless pork loin chops (about 1 1/4 pounds) 1 inch thick, each cut horizontally into 3 very thin even pieces 3 tablespoons vegetable oil 3 tablespoons minced garlic 8 (7 - inch) corn tortillas 3 cups thinly sliced red cabbage

2 1/2 pounds boneless pork loin roast, tied 2 garlic cloves, thinly sliced 2 tablespoons maple sugar (see Note) 1 1/2 teaspoons finely grated fresh ginger 1/2 teaspoon kosher salt 1/4 teaspoon crushed red pepper 2 tablespoons extra-virgin olive oil Blood orange slices, red currants and sprigs of mint, for garnish (optional)

It's everything I love about those spring rolls: rice noodles tossed with a light and spicy peanut sauce, thinly sliced carrots and cucumber, fresh cilantro and mint, chopped peanuts, and the pork, of course.

Divide pork into 4 portions (you should have at least 4 slices per portion but may have more depending on how thinly you slice the meat).

Pork Pot Stickers 1/4 small head Napa cabbage or red cabbage, finely chopped (about 2 cups; 7 ounces) 3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning 1/3 pound ground pork (not too lean) 1 tablespoon fresh ginger, minced (from 1 / 2 - inch knob) 1 small carrot, coarsely shredded (about 2 tablespoons) 2 scallions, thinly sliced (about 1/4 cup) 2 cloves garlic, minced (about 2 teaspoons) 1 tablespoon soy sauce 2 teaspoons Asian (toasted) sesame oil 1/2 egg, lightly beaten 1/8 teaspoon freshly ground black pepper 30 gyoza (pot sticker) wrappers, from 1 (14 - ounce) package * I used WON TON wrappers 1/4 cup canolaPork Pot Stickers 1/4 small head Napa cabbage or red cabbage, finely chopped (about 2 cups; 7 ounces) 3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning 1/3 pound ground pork (not too lean) 1 tablespoon fresh ginger, minced (from 1 / 2 - inch knob) 1 small carrot, coarsely shredded (about 2 tablespoons) 2 scallions, thinly sliced (about 1/4 cup) 2 cloves garlic, minced (about 2 teaspoons) 1 tablespoon soy sauce 2 teaspoons Asian (toasted) sesame oil 1/2 egg, lightly beaten 1/8 teaspoon freshly ground black pepper 30 gyoza (pot sticker) wrappers, from 1 (14 - ounce) package * I used WON TON wrappers 1/4 cup canolapork (not too lean) 1 tablespoon fresh ginger, minced (from 1 / 2 - inch knob) 1 small carrot, coarsely shredded (about 2 tablespoons) 2 scallions, thinly sliced (about 1/4 cup) 2 cloves garlic, minced (about 2 teaspoons) 1 tablespoon soy sauce 2 teaspoons Asian (toasted) sesame oil 1/2 egg, lightly beaten 1/8 teaspoon freshly ground black pepper 30 gyoza (pot sticker) wrappers, from 1 (14 - ounce) package * I used WON TON wrappers 1/4 cup canola oil

* 4 1 1/2 - to 2 - inch - thick bone - in heritage pork rib chops * 2 teaspoons coarse kosher salt * 2 teaspoons chopped fresh thyme * 1 teaspoon finely chopped fresh rosemary * 1 teaspoon freshly ground black pepper * 2 bacon slices, coarsely chopped * Olive oil (optional) * 4 cups thinly sliced leeks (white and pale green parts only; about 3 large) * 3 garlic cloves, minced * 1/4 cup brandy * 1 cup low - salt chicken broth * 2 teaspoons finely chopped fresh sage * 2 tablespoons Dijon mustard * 1/3 cup crème fraîche or sour cream

I don't have a set recipe, but here's how I made today's version: # INGREDIENTS (serves 4): 2 small russet potatoes, cut into 1 - inch cubes 2 large carrots, cut into coins, 1 large shallot, thinly sliced 5 garlic cloves, minced 3 dried shiitake mushrooms, rinsed 1 small Napa cabbage, sliced 2 handfuls leftover cooked protein (I had cooked pork shoulder) 5 cups bone broth Red Boat fish sauce, to taste Diamond Crystal kosher salt Scallions, thinly sliced (optional) # METHOD: Dump the everything except the salt and scallions into the metal insert of your Instant Pot.

They suggest using leftover pork shoulder or buying thinly sliced roast pork from the deli.

Slice pork thinly.

Cooking apples are good stuffed with a filling such as dried fruits or mincemeat, dusted with sugar, dotted with butter and baked in the oven; chopped for an apple pie or crumble; thinly sliced for a classic French tarte tatin; thickly sliced and pan-fried in butter and sugar and served with ice cream; stewed to make an apple sauce for game or rich meat like pork; grated and added to muesli.