Best Stir Crazy Pork And Papaya Recipes

STIR-CRAZY PORK AND PAPAYA

Steps:

• Heat 1 tablespoon of the vegetable oil in a wok over medium heat. Add the cashews and gently toss until golden brown. Remove with a perforated spoon and set aside.
• Heat the remaining tablespoon of oil. Add the chilli and garlic, and stir-fry for 1 minute.
• Raise the heat and add the pork, greens and lime zest. Fry for a few minutes until pork begins to colour.
• Add the lime juice, soy sauce and papaya. Heat through for 1 minute, stirring.
• Return the cashews to the wok and toss to mix.

PORK STUFFED PAPAYA

Steps:

• FOR THE PAPAYAS: Peel the papayas, cut them in half lengthwise and remove the black seeds with a teaspoon. Parboil the fruit in gently boiling, salted water for 10 minutes, then drain upside down on paper towels.
• Preheat the oven to 350°F.
• Heat the oil in a large skillet and sauté the onion, garlic and bacon together until the onion is soft. Add the pork and chili and sauté until browned, stirring to break up the meat. Add the tomato paste and cook, stirring, for 2 minutes. Pour over the white wine and stir in the tomatoes. Bring to the boil, reduce the heat and simmer for 5 minutes. Season, remove from the heat and allow the mixture to cool slightly.
• Grease a baking dish just large enough to hold the papaya shells and place them, cavity side up, in the dish. Pile the meat mixture into the center of each papaya.
• Sprinkle with Parmesan cheese and dot with butter. Bake for 30-40 minutes or until the papaya is tender. Heat the tomato sauce and serve with the sauce poured around each papaya. Serves 4.
• FOR THE TOMATO SAUCE: Heat the oil and sauté the garlic for 1 minute, stirring. Add the tomatoes and bring to the boil. Reduce the heat, cover and simmer for 15 minutes. Strain the tomatoes, using a soup ladle to push all the pulp through.
• Return the pulp to the pan and simmer for 10 minutes, or until the sauce has reduced to the required consistency. Store for up to 2 weeks in the refrigerator or freeze for up to 3 months. Makes about 1 ¼ quarts.
• Harrods Cookery Book.

SPICY PORK STIR FRY

Steps:

• In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water.
• Wisk together until smooth then stir in the pork cubes.
• Cover and refrigerate for 30 to 45 minutes.
• In another bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil.
• Mix together and set aside.
• Remove pork and marinade from refrigerator.
• In a large fry pan or wok heat peanut oil until hot.
• Stir in ginger and chile pepper and saute for 1 minute.
• Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
• Pour in lime mixture, reduce heat and simmer until sauce thickens, approximately 6 to 8 minutes.
• Remove from heat and stir in hot chile oil, green onions and peanuts.

BAKED CHEESE PAPAYA

Steps:

• Preheat oven to 450.
• Cream cheeses together. Add curry, chutney, and raisins.
• Fill the papaya halves with mixture.
• Place filled halves on a greased baking sheet.
• Sprinkle with sugar and cinnamon and drizzle with melted butter.
• Bake at 450 for 15 minutes.

THAI STYLE PAPAYA PORK

Steps:

• Prepare rice.
• In a large nonstick skillet, heat oil on medium for 1 minutes.
• Add soy sauce, ginger, garlic and pork and cook for 3-4 minutes, occasionally flipping pork strips with a spatula until meat is cooked through.
• Remove skillet from heat and stir in lime juice and cilantro.