I've never bought pork cut into stewmeat...always a tenderloin, roast, chops or boneless ribs. However, I don't see why you couldn't just adapt some of these to using the stewmeat instead of chops or tenderloins.
ASIAN STYLE PORK STIR FRY
2 Tbl soy sauce
2 Tbl honey
1 Tbl minced peeled ginger
1/4 tsp dried crushed red pepper
12 oz pork tenderloin, fat trimmed, halved lengthwise
1 lb green beans, trimmed
1/3 c orange juice
1 tsp rice vinegar
1 tsp cornstarch
2 tsp peanut oil
1 tsp grated orange peel
1 clove garlic, minced
Mix first 4 ingredients in 13 x 9 x 2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours.
Cook beans in large pot of boiling salted water until just crisp-tender. Drain.
Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 155°F., turning often, about 9 minutes. Transfer pork to platter; let stand 10 minutes. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.
Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and sauté until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils, thickens slightly and coats bean-pork mixture, about 1 minute. Season with salt and pepper. Transfer to bowl and serve. Serves 4.
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Sautéed Pork Chops with Balsamic Apples
4 boneless or bone-in pork chops, ¾" thick
5 Tbl margarine
2 Tbl packed brown sugar
¼ tsp dried thyme leaves, crushed
2 tart apples, cored, peeled and sliced
2 Tbl balsamic vinegar
Season chops, if desired with salt and pepper and the thyme. In a 12 inch skillet melt 4 Tbl of margarine over med-high heat and brown chops. Remove from skillet and keep warm.
In the same skillet, add apples and 1 T. margarine, and cook over med-high heat, stirring occasionally 5 minutes or until tender. Stir in sugar and vinegar and cook, stirring frequently, 1 minute or until bubbling. Return chops to skillet and cook until done.
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Caribbean Citrus Pork
2 large oranges, peeled, divided into segments
2 Tbl vegetable oil
1½ lb pork tenderloin, sliced into 1/2-inch medallions
½ tsp salt
Freshly ground pepper
2 Tbl unsalted butter
3 shallots, chopped*
1 red bell pepper, seeded, diced
1 jalapeno or habanero chili, seeded, diced*
1 clove garlic, minced
½ c chicken broth
¼ c light or dark rum*
2 Tbl brown sugar
½ tsp ground ginger
Juice from 2 limes
Rice for serving (optional)
1. Remove the white membranes and seeds from the orange segments; set aside. Heat oil in a skillet over medium-high heat. Season pork medallions with salt and pepper; add to pan and cook, turning once, until pork loses its pink color, about 6 minutes. Remove from pan; set aside.
2. Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes. Add garlic; cook 1 minute. Stir in broth, rum, brown sugar, ginger and lime juice. Cook to reduce by half; about 3 minutes. Return pork to pan with orange segments; cook to heat through, 3 minutes. Serve over rice if desired. Yield: 4 servings
*I always skip the shallots (I'm allergic), the chilis (too hot) & the rum. I've also just used some mandarin oranges from a can so I didn't need to clean them.
And I use olive oil instead of butter & very little sugar. Oh - and I serve it with this:
Citrus Rice
Polynesian
1 1/3 c water
½ tsp salt
7 Tbl butter, divided
1 1/3 c pre-cooked rice
2/3 c chopped celery
1/3 c chopped Spanish onion
3 Tbl chopped orange peel
1½ Tbl chopped lemon peel
1/3 c orange juice
3 Tb chicken broth
Salt and white pepper to taste
Bring water, salt and 2 tsp. butter to a boil. Stir in rice. Cover and remove from heat. At the end of 5 min., fluff with a fork. Set aside.
Heat remaining butter in a 9" skillet. Add celery, onion, orange and lemon peels and mix in rice. Sauté for 7 minutes. Add orange juice and chicken broth and season to taste. Spoon into a 1-quart buttered casserole and bake at 350 for 15 min.
[NOTE: I don't use pre-cooked rice & skip the baking in a buttered cassole part. I just put everything in the pot when I cook the rice. Having not eaten at the Poly, we're happy with it. LOL]
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FIVE SPICE PORK AND GREEN BEAN STIR FRY
¾ lb well-trimmed boneless pork loin
3 garlic cloves
2 tsp minced peeled fresh ginger root
2/3 c water
¼ c soy sauce
¼ c mango chutney such as Major Grey's*
1 tsp Chinese five-spice powder
½ tsp sambal oelek (Indonesian chili paste)*
1 medium red onion*
½ lb fresh green beans
¾ lb piece green cabbage (about 1/2 medium head)
¼ c packed coriander leaves
4½ Tbl peanut oil
½ lb fresh bean sprouts (about 2 cups)
1 c snow-pea shoots or daikon (Asian radish) sprouts*
2 tsp Asian sesame oil
**Freeze pork, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing. Cut pork crosswise into ¾” thick slices and season with salt and pepper. (Obviously you can skip this step!
)
Mince garlic and in a small bowl stir together with remaining sauce ingredients until combined. Halve onion lengthwise and cut into thin slices. Diagonally cut beans into 1½” pieces. Core cabbage and cut into 1” pieces. Chop coriander.
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1½ Tbl peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until slightly softened. Add beans and stir-fry until crisp-tender, about 4 minutes. Transfer mixture to a large bowl. Add 1 tablespoon peanut oil to wok or skillet and stir-fry cabbage until crisp-tender, about 2 minutes. Add bean sprouts and stir-fry until sprouts are slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl.
Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of pork, separating slices, until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining pork, transferring to bowl. Add sauce to wok or skillet and bring to a boil, stirring. Return pork-vegetable mixture to wok or skillet and stir-fry until heated through. Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt and pepper to taste. Serve stir-fry over rice. Serves 4
**Again, I skip the onion due to allergies. It's pretty difficult to find mango chutney around here, so I've occasionally substituted Peach-Mango Salsa (I know, not the same, but tastes good anyway.
) And our stores don't carry snow-pea shoots so I've just take snow-peas & cut them lengthwise into thin slivers. I'm not much for following recipes exactly.
The "sambal oelek" is just chilis without extra spices & since we don't care for chilis I either skip it or add a dash of Tabasco for some heat. If you want to use it & can't buy it, here's recipe to make your own:
8 oz fresh red chilies
1 tsp salt
1 tsp soft brown sugar
Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry roast over a medium heat for a few minutes. Cool, then chop finely and pound to a
paste with the salt and sugar. The chili seeds may be taken out, or left in if you want a really fiery relish. The sambal will keep for a week or so in a jar in the refrigerator.
