Best Spicy Pork With Orange Hoisin Sauce In Wonton Cups Recipes

SICHUAN SPICY WONTONS

Steps:

• Next, add all of the wonton filling ingredients to a bowl (everything from the pork to the white pepper) and whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a little bit like a paste.
• To make the wontons, take a wrapper, and add about a teaspoon of filling. Use your finger to coat the edges with water or egg wash (this helps the two sides seal together).
• Fold the wonton in half so you have a rectangle shape. Bring together the two outer corners so they overlap slightly, add another drop of water or egg wash, and press to seal.
• Keep assembling until all the filling is gone, which should make you about 18 wontons. Like all wonton recipes, you can double or triple the batch, eat some, then freeze the rest for another day. Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
• Boil a pot of water for the wontons. While the water is coming to a boil, make the sauce by mixing all of the ingredients together in a small mixing bowl. If you like spicy, add more of the chili peppers and not just the oil from your homemade chili oil. This recipe makes enough for 18 or 20 wontons.
• Give the boiling water a good stir and drop the wontons in, being careful not to crowd them. Continue stirring so they do not stick. Adjust the heat to achieve a low boil, and cook the wontons for about 2 minutes or until the wrappers begin to look translucent. I like mine a little bit al dente, so I take them out right at 2 minutes when they float to the top.
• Use a slotted spoon to drain the water and transfer the wontons to a serving bowl. Stir in 1/4 cup of the boiling water into your sauce, then pour the sauce over the wontons. Garnish with scallion if using and serve!

ORIENTAL PORK WRAPPERS

Steps:

• In a medium bowl, combine the sausage, green onions, soy sauce, hoisin sauce, and garlic. Place 8 wonton wrappers on a clean surface and brush edges with water. Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling.
• Place a collapsible metal steamer rack in a large wide pot. Fill pot with 1/2-inch water. Spray steamer rack with nonstick spray. Bring water to a simmer. Working in batches, arrange dumplings on rack 1-inch apart. Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed. Transfer dumplings to a platter and serve with dipping sauces.

HOISIN-GLAZED PORK BOWL WITH VEGETABLES

Steps:

• In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
• Season pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the marinade. Toss to evenly coat, cover, and set aside. You can let the pork marinate, covered and refrigerated for up to 24 hours, or you can cook it right away.
• Heat oven to 375 degrees. Heat oil in a large (12-inch) nonstick, oven-proof skillet over medium-high. Remove pork from marinade, letting excess drip back into the bowl. (Reserve marinade.) Sear pork for 2 to 3 minutes on the first side and about 2 minutes on the other, until nicely browned and caramelized.
• Remove from heat and pour remaining marinade over the pork, turning to coat evenly. Transfer pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes, or until an instant-read thermometer reads 145 degrees. (The smallest piece of pork, from the thin end of the tenderloin will be done first, so begin checking temperature at 10 minutes and remove pieces from the oven as they are done.)
• Meanwhile, prepare the vegetables: Use a peeler to shave the carrots lengthwise into strips. Slice the radishes paper-thin using a mandoline. Thinly slice the scallions on an angle.
• Transfer pork to a plate and set aside to rest. Add rice wine vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding more water if needed. It should be the consistency of heavy cream. Transfer to a small bowl, stirring in any juices that accumulated from the plate with the pork.
• Distribute rice among 4 bowls. Thinly slice the pork and divide among the bowls. Drizzle the sauce over the pork and rice and garnish each bowl with the carrots, radishes, scallions, snow peas and pickled ginger, if using. Serve immediately.

SPICY PORK TENDERLOIN

Steps:

• Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. , Grill, covered over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.

SPICY PORK ROAST

Steps:

• Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.