Best Braised Pork And Veggie Pockets Recipes

BRAISED PORK IN SWEET SOY SAUCE

Braised Pork in Sweet Soy Sauce image

Braised Pork in Sweet Soy Sauce - Tender pieced of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner.

Provided by Joanna Cismaru

Time 40m

Number Of Ingredients 10

Ingredients

2 pound pork loin
2 tablespoon vegetable oil
1 tablespoon garlic and ginger paste
1 tablespoon olive oil
1 tablespoon sesame oil
1/2 cup soy sauce
4 tablespoon sugar
1 1/2 cup water
1 tablespoon chili garlic sauce
2 green onions (chopped (optional))

Steps:

Cut the pork in about 1 inch pieces and saute in a pan with the vegetable oil for about 3 minutes over medium-high heat, until the pork is no longer pink and starts to brown.
In a medium bowl mix the rest of the ingredients. Pour over the pork and bring to a boil. You may think there's too much water, but it will reduce. Once it's boiling turn the heat down to low and let simmer for about 30 minutes uncovered, stirring occasionally, or until there's only about 3 tbsp of sauce left.
Garnish with green onions. Serve over noodles or steamed rice.

Nutrition Facts : Calories 494 kcal, Carbohydrate 16 g, Protein 53 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 143 mg, Sodium 1389 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

BRAISED PORK AND VEGETABLES

Braised Pork and Vegetables image

Make and share this Braised Pork and Vegetables recipe from Food.com.

Provided by robbin.oakley

Categories Meat

Time 4h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 1/2-4 lbs pork shoulder
2 tablespoons cooking oil
1 tablespoon instant chicken bouillon
1 teaspoon garlic powder
1 1/2 cups water
1 (14 ounce) can artichoke hearts, drained
1 large tomatoes, cut into wedges
2 medium green peppers, cut into rings
1 large onion, sliced and separated into rings

Steps:

Cook pork in oil in 4-quart dutch oven over medium heat, turning occasionally, until brown; drain. Add instant bouillon, garlic powder and water. Heat to boiling; reduce heat. Cover and simmer until pork is done, about 3 hours. Skim fat from broth. Add remaining ingredients.Heat to boiling; reduce heat. Cover and simmer until peppers and onions are crisp tender, about 5 minutes.
Remove pork and vegetables to warm platter; keep warm; Skim any fat from broth again. Heat to boiling until reduced to 1 1/2 cups, about 5 to 10 minutes. Serve with pork.

Nutrition Facts : Calories 723.2, Fat 52.4, SaturatedFat 17.2, Cholesterol 187.9, Sodium 411, Carbohydrate 13.3, Fiber 5, Sugar 3.6, Protein 48.7

BRAISED PORK AND VEGETABLES

Braised Pork and Vegetables image

This is an old Betty Crocker recipe. I have changed the pork to tenderloin instead of shoulder and omitted the added salt.

Provided by Shahana

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb pork tenderloin, cut into 3/4 inch pieces
2 tablespoons canola oil
1 medium onion, chopped
1 garlic clove, minced
3 carrots, cut into 2 x 1/2 inch strips
1 cup water
1 teaspoon chicken bouillon powder
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 cup water
10 ounces Brussels sprouts
8 ounces thin spaghetti
2 tablespoons margarine
1/4 cup parmesan cheese, grated

Steps:

Stir fry pork in oil in skillet until brown; drain on paper towels.
Stir fry onion and garlic in same skillet until tender.
Stir in pork, carrots, first amount of water, bouillon powder, basil, thyme and pepper.
Heat to boiling; reduce heat, cover and simmer 15 minutes.
Add 1/2 cup water and the Brussels sprouts; heat to boiling.
Reduce heat and simmer until all is tender; about 15 min more.
Cook spaghetti as directed on package.
Stir margarine and cheese.
Serve pork and vegetables over spaghetti.

Nutrition Facts : Calories 377.6, Fat 15, SaturatedFat 3.3, Cholesterol 53.6, Sodium 242.9, Carbohydrate 34.3, Fiber 2.4, Sugar 3.1, Protein 26.5

BRAISED PORK AND VEGETABLE STEW

Braised Pork and Vegetable Stew image

This braised pork stew is warming and comforting! Great over mashed potatoes, noodles, or rice.

Provided by Michelle Klingbeil

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h20m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 pound pork butt steaks, cubed
½ medium head cabbage, chopped
1 onion, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 clove garlic, chopped
1 cup chicken stock
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup water
1 tablespoon cornstarch

Steps:

Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 16.4 g, Cholesterol 50 mg, Fat 12.8 g, Fiber 4.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 1003.6 mg, Sugar 7.4 g