Best Hot Asian Pork Skewers With Rice Vinegar Slaw Recipes

Spicy Korean-Style Pork Medallions on Asian Cole Slaw image

Provided by evelynathens

Categories Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/3 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
2 medium garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
1/2 tablespoon sesame oil
2 teaspoons Asian chili sauce (like Sriracha)
1 1/4 lbs pork tenderloin, trimmed of all silverskin, cut on the diagonal into 1/2 medallions
1 lb napa cabbage, thinly sliced (6 C)
1 cup grated carrot (about 2 medium carrots)
1 red bell pepper, cut in fine julienne
4 scallions (both white and green parts)
1 tablespoon canola oil
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon light brown sugar
1/2 tablespoon sesame oil
1 teaspoon Asian chili sauce (like Sriracha)
chopped roasted peanuts
chopped cilantro

Steps:

To make slaw: Toss the cabbage, carrots, red bell pepper and half of the scallions with the dressing. Let sit for 15 minutes, toss again and transfer to a large serving platter.
For pork: Mix together marinade ingredients (listed with pork). Toss the pork with 1/2 C of the sauce. Reserve the rest. Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature.
Heat 2 T canola oil in a heavy 12" skillet over a med-high flame until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade and add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 T canola oil and cook the remaining medallions in the same manner. Top the slaw with the remaining pork and pour the reserved sauce on top. Serve immediately, sprinkled with the rest of the sliced scallions, and your choice of garnish.

Nutrition Facts : Calories 353.2, Fat 15, SaturatedFat 3.5, Cholesterol 93.6, Sodium 2026.9, Carbohydrate 21.5, Fiber 3.4, Sugar 14.9, Protein 34

Hoisin-Glazed Pork and Veggie Skewers image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

One 2-inch piece ginger, finely grated
1 large clove garlic, finely grated
1/4 cup soy sauce
1/4 cup dry white vermouth
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 cup hoisin sauce
1 1/2 pounds pork tenderloin, cut into 1-inch chunks
1 cup snow peas (about 4 ounces)
One 8-ounce can sliced water chestnuts, drained
2 small red peppers, halved, seeded and cut into 1-inch pieces
One 15-ounce can baby corn, drained and halved crosswise
1/2 navel orange, cut into 4 wedges, wedges halved
2 tablespoons vegetable oil, plus more for oiling the grill grates
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 Family Size Tea Bags
2 quarts water
Sugar or sweetener, optional

Steps:

For the marinade and mop: Whisk together the ginger, garlic, soy sauce, vermouth, sesame oil, vinegar and sugar in a measuring cup. Pour 1/4 cup of the marinade into a small bowl, whisk in the hoisin sauce and set this basting "mop" aside.
For the kebabs: Toss the remaining marinade with the pork in a medium bowl, then cover and chill in the refrigerator for 30 minutes.
Carefully thread onto a skewer 1 piece of pork, 1 snow pea folded over a water chestnut slice (the pea will crack on one side, but it will help hold in the water chestnut), a piece of red pepper and a piece of baby corn; repeat twice, then end with a piece of orange, skin side facing the last baby corn. Repeat with the remaining skewers and ingredients.
Prepare a grill for cooking over medium-high heat. Brush the skewers with the vegetable oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewers until the pork is cooked through and an instant-read thermometer inserted into the center of a piece registers 140 degrees F, 7 to 8 minutes per side. Brush the skewers with the mop, and continue grilling until the mop caramelizes, about 1 minute. Serve with iced tea.
For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.

Warm Asian-Style Slaw image

Yield Makes 4 servings

Number Of Ingredients 13

For dressing
1 tablespoon soy sauce
1 tablespoon cider vinegar
2 teaspoons Asian sesame oil
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons Asian chile paste
1/4 cup creamy peanut butter
1 teaspoon sugar
For slaw
1 tablespoon vegetable oil
2 medium carrots, cut into julienne strips
1/2 small head cabbage, cut into 1/4-inch-thick slices
1/2 large cucumber, seeded and cut into julienne strips

Steps:

Make dressing:
Whisk together dressing ingredients.
Make slaw:
Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.