This is an easy adaption to the Japanese 'Kakuni' pork recipe.
Ideally Kakuni is cooked on a low rolling heat for 6 hours or more, so is very labour intensive.
Good news is that there is a much easier method.
If you have a rice cooker...
Get some thick pork slices (preferably without bones) and lightly brown them in a frying pan.
Then place them in the rice cooker, with a can of coke and 4 tablespoons of soy sauce, some minced ginger and spring onions. You can also add potatoes, boiled egg, tofu etc.
Then turn on the rice cooker, and wait for it to finish and 'voila' SUPER delicious pork that tastes very very similar to Kakuni.
It's great as an accompanying dish for salads, or chicken..What are the best recipes for pork?
http://bbq.about.com/od/porkrecipes/
i'm not sure if they're the best.. but you'll find a lot of them at
http://www.epicurious.com
2-4 thick pork chops
1/2 teaspoon salt
1/2 cup chopped mushrooms
1/4 cup tomato puree
3 cloves garlic, finely chopped
1 teaspoon fresh basil leaves or 1 1/2 dried basil
Garlic-flavored oil (or plain olive oil)
In a small bowl, mix salt, mushrooms, tomato puree, garlic and basil. Set aside. In a frying pan, brown the chops in oil. Baste each chop with mixture; add remaining mixture to pan for extra flavoring. Turn the chops over during cooking, baste with ';pan drippings';. Check for doneness; cook until done. [Add oil to pan, as needed, to prevent drying.]
Serve with buttered noodles topped with Parmesan cheese; a green salad with oil %26amp; vinegar dressing [dinner rolls or croissants, optional]; melon for dessert.
You can also use the same mixture (with the olive oil added to it) to BBQ pork chops. Baste chops while grilling. Use enough oil to prevent drying.
Fry it but not crispy. Put the pork chops in a baking dish, put cream of mushroom soup (you have to follow direction on back of can first) on top, add of a can of drained Green beans. Put it in the oven for 20 mins on 300. Serve over white rice. Yummy
go to allrecipes.com!
I go to the meat market and have then cut me a couple of pork steaks about and inch and a half thick. I take them home and put the on the grill. I brown them and then set then aside to cook by indirect heat (about 20- 25 min.). I put some barbecue sauce on them and serve.
Slow cooker.. add barbecue sauce and cook for hours.
(or use mustard, vinegar, seasonings, some brown sugar).
Or, no sauce..but add saurkraut
Shake %26amp; Bake it!
Honey Sesame Pork Tenderloin
4 servings
1/2 cup soy sauce
1 Tbsp finely chopped ginger root - or - 1 tsp ground ginger
1 Tbsp sesame oil
2 cloves garlic, finely chopped
1 lb pork tenderloin
1/4 cup honey
2 Tbsp packed brown sugar
1/4 cup sesame seed
Mix soy sauce, ginger root, sesame oil, and garlic. Place tenderloin in plastic bag; pour soy mixture over tenderloin. Refrigerate at least 8 hours, but no longer than 24 hours. Heat oven to 400 degrees. Remove tenderloin from marinade; pat dry. Mix honey and brown sugar in shallow dish. Roll tenderloin in honey mixture, coating thoroughly; roll in sesame seed. Place in shallow roasting pan. Roast uncovered 20 - 30 minutes or until meat thermometer registers 115 degrees. Let stand 5 minutes before slicing.
My Husband LOVES this pork steak. It is fork tender, tasty %26amp; easy to make.
2 tablespoons canola oil
4 pork steaks
salt and pepper
garlic powder
1 large onion, chopped
1 cup sliced fresh mushrooms or 2 cans sliced mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup
1 3/4 cups water
1 package dry onion soup mix
1 tablespoon Worcestershire sauce
Preheat oven to 350 degrees.
Heat oil in large skillet over medium-high heat.
Brown steaks on each side.
while browning season steaks with salt,pepper, garlic powder.
Transfer steaks to a 9x13 inch casserole dish.
Saute onions%26amp; mushrooms in skillet that pork steaks were in, add mushroom soup%26amp; dry soup mix and mix together.
Pour over steaks.
Cover with aluminum foil.
Bake in preheated oven for 90 minutes.
Lots of flavor in this. Very hearty and well seasoned. This works well with chicken too!
4 boneless pork chops, cut in bite sized pieces
1 tablespoon vegetable oil
1/2 cup sliced celery
1/2 cup chopped green peppers
1/4 cup chopped onions
1 (4 ounce) can mushroom pieces, drained
2 (14 ounce) cans diced tomatoes
1 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup parmesan cheese
1/2 cup shredded mozzarella cheese
In dutch oven, saute pork in oil for 5 minutes.
Remove from pan.
In same pan, saute celery, green pepper and mushrooms for 3 minutes.
Return pork; add remaining ingredients, EXCEPT Mozzarella cheese.
Cover and cook on simmer for 30 minutes.
Uncover; sprinkle with Mozzarella cheese and cook another 2 minutes.
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