asian pork recipes

Boneless pork loin roast is cooked in the slow cooker with an Asian sauce, then shredded for fresh tacos.

Asian Pork Tacos

pork loin roast*

soy sauce

tbsp honey

hoisin sauce

tsp sesame oil

sesame seeds

tbsp sriracha sauce

garlic (pressed)

corn or flour tortillas

red cabbage

carrots

scallions

cilantro

In a small bowl, whisk to combine the soy sauce, honey, hoisin sauce, sesame oil, sesame seeds, sriracha, and pressed garlic. Place the pork in the slow cooker, and pour the sauce over the top. Cook on low for 6-8 hours, then let the pork cool for 15 minutes.

Shred the meat with two forks or pull apart with your hands.

To assemble the tacos, warm the tortillas, then spread on a couple teaspoons of hoisin sauce. Add the pork on top, then top with cabbage, carrots, scallions, and cilantro. Enjoy!

Fried pork belly is the ultimate meat candy, especially in sliders with pickled veggies and spicy sauce. Make this Asian pork recipe soon!

Fried Pork Belly Sliders

pork

slider rolls (brioche preferred)

brown sugar

salt

water

fennel seeds

star anise

tbsp Chinese Five Spice

tsp red pepper flakes

peanut butter

tbsp chili paste (Sambal Oelek)

tsp fish sauce

carrot (shredded)

daikon radish (6-inch piece) (shredded)

rice wine vinegar

Mix together the sugar, salt and hot water in a container large enough to submerge the pork belly. In a large skillet toast the fennel seed and star anise for a minute or two to bring out the essential oils. Do not burn. Add to brine liquid. Stir in the Chinese Five Spice and red pepper flakes. Add the cold water and then add the pork belly. Submerge using a plate on top of pork belly. Cover and refrigerate overnight (at least 8 hours).

Brine the Pork Belly

Preheat oven to 275°F. Remove pork belly from brine and with paper towel pat dry. Place on aluminum foil and top with fresh cracked pepper. Wrap tightly, using 2 layers of foil to secure, and roast for 2 hours on baking sheet. Remove from oven and keep wrapped in foil, allow to cool before refrigerating for at least 2 hours to set and firm up, or overnight.

Roast Pork Belly

Use a mandolin to thinly slice carrot and daikon radish or cut into thin strips by hand. In a small bowl add the carrot, radish and rice wine vinegar. Allow to marinate for at least 1 hour covered in the refrigerator.

To make the hoisin spread, mix together in a small bowl the hoisin sauce, peanut butter, chili paste, soy sauce, fish sauce and sesame oil. Set aside.

Preheat oven to 375°F. Unwrap pork belly and slice into 1/2” strips. Heat a large skillet with vegetable oil over medium-low heat. Pan sear and brown on each side. Pour 1 tablespoon soy sauce on top of pork belly strips, turning to coat. Cook until browned and crispy on edges.

Spread hoisin mixture on both sides of each bun, top with pork belly strips (cut each in half after cooking), marinated carrot and radish and cilantro. Serve immediately.

Prep/Assembly

Crunchy and flavorful, these tender pork bites are marinated in a savory blend of seasonings, deep-fried to golden perfection, and then tossed with fragrant garlic, shallots, and colorful peppers. Perfect as an appetizer or add to rice or noodles for a more filling meal.

Crispy Salt and Pepper Boneless Pork (Thịt Heo Rang Muối Tiêu)

pork shoulder

baking soda

sea salt

black pepper

white pepper

chicken bouillon powder

garlic powder

onion powder

Shaoxing cooking wine

corn starch

Vegetable oil

garlic (thinly sliced)

shallots

jalapeños peppers

Prepare the Pork

Rub with a teaspoon salt and rinse with water to remove any odor and drain dry (optional). Trim off any excess fat then slice into bite-sized thin pieces. Place the pork in a bowl. Add baking soda, water, salt, chicken bouillon powder, ground black pepper, ground white pepper, garlic powder, onion powder, and cooking wine. Hold off on the egg and cornstarch for now. Marinate at least 30 minutes or overnight for better flavor.

Deep Fry the Pork

Fill a wide wok or skillet (at least 10-inches wide) with 2 inches of oil and heat to 375°F. While waiting for the oil to come to temperature, add egg and cornstarch to the pork mixture. Mix until the egg is broken and the pork pieces are well coated with a thick slurry. Quickly and carefully drop the pork pieces one by one into the hot oil. Deep fry in two batches to prevent overcrowding and dropping the temperature. Deep fry for about 3-5 minutes or until golden brown. Transfer the fried pork to a wire rack or a plate lined with paper towels to absorb excess oil. Repeat with the second batch.

Pan Fry and Add Aromatics

Remove the oil from the wok, leaving about 2 tablespoons (a thin layer). Add minced garlic, shallots, and jalapeños/bell peppers. Sauté until fragrant (about 20 seconds on really high heat to get the wok hei flavor). Add the fried pork back into the wok. Toss quickly until the pork is evenly coated with the garlic and jalapeños/bell peppers. No need to cook further.

Serve

Transfer the fried pork and all the aromatics to a serving plate and enjoy immediately for the best crunch.

Don't be fooled by the black color, this very popular Sri Lankan Black Pork curry is so tender and super flavorful, and smoky. It's a one-pot curry and easy to make. You got to give it a try! 

Black Pork Curry (Kalu Uru-Mas Curry)

Goraka/Garcinia cambogia

water to soak Goraka pieces

Cardamom pods

Cloves

tsp Black Peppercorns

Piece of Ginger

Garlic cloves

Curry Leaves

Salt

lb Pork shoulder

tsp Oil

cinnamon,

tsp Sri Lankan roasted curry powder

tsp Roasted Chili powder chili powder

onion

Leaf,

Soak Goraka (Garcinia cambogia) in hot water until you ready other ingredients. When they are softened, grind them in a small blender cup or in mortar and pestle to a paste. (You can also use store-bought goraka paste or goraka powder) 

In a mortar and pestle, grind cardamom, cloves, and black peppercorns until they are fine (You can remove the outer shell of cardamom). Then add ginger, garlic, and curry leaves and grind them all into a rough paste. 

Add goraka paste, spices &amp; ginger garlic paste, and salt to your pork pieces. Mix it well and set it aside. 

Heat Oil to medium heat. Add Cinnamon. When they start to sizzle, add curry powder, chili powder and salt. Saute for a few seconds until the curry powder turns deeper in color. Then add onions and pandan leaves. Mix well. 

Add Pork. Mix well with onions. Add a cup of water. Cover with a lid and cook on medium-low heat for about 1 hour or until meat is nice and tender. Stir in between. If the curry is drying out and sticking to the bottom add a little bit more water. If you have too much liquid at the end of cooking, turn up the heat and cook uncovered for a few minutes until excess water evaporates. 

Top 4 asian pork recipes recipes from across the web

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Top Tags

Asian Pork Tacos

Fried Pork Belly Sliders

Crispy Salt and Pepper Boneless Por...

Black Pork Curry (Kalu Uru-Mas Curr...

Top 4 asian pork recipes recipes from across the web

The most viewed asian pork recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Pork Tacos

Fried Pork Belly Sliders

Crispy Salt and Pepper Boneless Por...

Black Pork Curry (Kalu Uru-Mas Curr...

The most viewed asian pork recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine