Pork Recipes: Braised Oysters and Pork

                                Braised Oysters and Pork

Ingredients:

• 2 dried oysters
• 4 dried black mushrooms
• 2 tablespoons vegetable oil
• ¼ cup boneless pork butt, cut into ½-inch cubes
• 1 cup bamboo shoots, sliced
• 1 clove garlic, crushed
• 2 cups chicken or beef broth
• 3 tablespoons cold water
• 2 teaspoons cornstarch
• 1 teaspoon soy sauce
• Salt and pepper, to taste

Cooking Procedures:

• Soak oysters and mushrooms in two separate small bowls of water to cover until soft. Drain and set aside.
• Heat oil in a large skillet over medium. Add pork; cook until no longer pink, stirring occasionally, about 5 minutes.
• Add bamboo shoots and garlic to skillet; cook until softened, stirring occasionally, about 3 minutes. Add reserved oysters and mushrooms; stir well.
• Add broth to skillet; bring to a boil over high heat. Reduce to a low simmer, cover, and cook 1 hour.
• Combine water, cornstarch, and soy sauce in a small bowl; whisk well. Add to pork mixture; stir well until thickened, about 3 minutes. Season to taste with salt and pepper; serve.

Pork Recipes: Carolina Pulled Pork

                                    Carolina Pulled Pork

Ingredients:

• 1 (3-pound) pork shoulder roast
• 1 tablespoon grill seasoning
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 teaspoon black pepper
• ¼ cup cider vinegar
• ¼ cup apple juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon olive oil

Cooking Procedures:

• Rub roast on all sides with grill seasoning, sugar, salt, and pepper; transfer to a slow cooker.
• Pour remaining ingredients over roast, brushing excess liquid over all sides to coat.
• Cook on high 4 hours; remove roast and shred. Return to slow cooker and cook on low 30 to 60 minutes, until tender and still moistened.

Pork Recipes: Malaysian Pork Stir - Fry

                                 Malaysian Pork Stir - Fry

Ingredients:
* 250g dried rice noodles
* 2 tablespoons peanut oil
* 500g stir-fry pork strips
* 2 large brown onions, cut into wedges
* 2 long red chillies, deseeded, thinly sliced
* 1 bunch baby bok choy, leaves separated, stems sliced
* 1 lime, juiced
* 2 tablespoons kecap manis
* 1 tablespoon white sugar
* lime wedges, to serve

Cooking Procedures:

• Cook noodles following packet directions. Drain and set aside.
• Meanwhile, heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat. Add one-third of pork and stir-fry for 2 minutes or until sealed. Remove to a plate.
• Repeat with oil and remaining pork in 2 batches.
• Add remaining oil to wok. Add onions and stir-fry for 2 minutes or until tender. Add chillies and stir-fry for 1 minute.
• Return pork and any juices to wok. Add bok choy stems. Stir-fry for 1 minute.
• Combine 2 tablespoons lime juice, kecap manis and sugar in a jug. Pour over pork and stir-fry for 1 minute.
• Add bok choy leaves and stir to combine. Spoon stir-fry over noodles. Serve with lime wedges.