Best 6 Crunchy Oriental Pork Casserole Recipes

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Indulge in a tantalizing culinary journey with our exquisite Crunchy Oriental Pork Casserole, a symphony of flavors that will captivate your taste buds. Savor the tender pork enveloped in a crispy coating, complemented by an irresistibly savory sauce boasting hints of ginger and soy. This delectable dish promises an explosion of textures and flavors, leaving you craving for more. Embark on a cooking adventure with our thoughtfully curated collection of recipes, guiding you effortlessly through each step of the process. Discover the art of creating this oriental masterpiece and impress your loved ones with a delectable feast fit for any occasion.

Let's cook with our recipes!

MOO SHU PORK



Moo Shu Pork image

This moo shu pork recipe isn't your typical Chinese takeout fare. You may be surprised to know that moo shu pork is actually a home-style dish in China that is served without any pancakes. Try this authentic Chinese recipe at home!

Provided by Judy

Categories     Pork

Time 1h

Number Of Ingredients 19

1/2 pound pork ((225g, thinly sliced))
1 teaspoon light soy sauce
1 teaspoon Shaoxing wine ((or dry sherry))
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 slice ginger ((minced))
3 eggs
1 teaspoon Shaoxing wine ((or dry sherry))
1/4 teaspoon salt
1 tablespoon oil
2 tablespoons oil
2 scallions ((chopped))
1 cucumber ((halved, deseeded, then cut on a 45-degree angle))
1 cup rehydrated black wood ears ((washed and drained))
2 teaspoons Shaoxing wine ((or dry sherry))
2 teaspoons light soy sauce
1 tablespoon oyster sauce
2 tablespoons water
Salt ((to taste))

Steps:

  • First, combine the pork with the marinade ingredients and set aside for 20-30 minutes.
  • Then cook the eggs. Whisk together the eggs with the rice wine and salt. Heat 1 tablespoon of oil in a wok over high heat. Add the beaten eggs, scramble, and turn off the heat. Dish out the cooked eggs and set aside.
  • Heat the wok over high heat once again, and add 2 tablespoons of oil. When the oil starts to smoke, add the pork and sear the meat until lightly browned. Then add the chopped scallion and stir.
  • Next, add the sliced cucumbers and wood ear mushrooms. Stir fry to thoroughly combine the ingredients. Now it's time to add the Shaoxing wine, light soy sauce, oyster sauce and water.
  • Stir fry everything well for an additional 30 seconds. Finally add the cooked eggs, stir-fry for another 30 seconds, and serve!

Nutrition Facts : Calories 324 kcal, Carbohydrate 5 g, Protein 16 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 603 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

YUMMY PORK NOODLE CASSEROLE



Yummy Pork Noodle Casserole image

This is my Mom's pork noodle casserole. The added sour cream gives it a little twist on the usual version. The added red pepper and corn give it color and flavor. You can add and subtract any vegetables in this versatile recipe. This is one of my favorite comfort food recipes.

Provided by cjscott

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 6

Number Of Ingredients 15

2 cups egg noodles
cooking spray
3 tablespoons butter
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped carrots
¼ cup chopped red bell pepper
2 (10.75 ounce) cans condensed cream of chicken soup
½ cup sour cream, or more to taste
2 cups shredded Cheddar cheese
1 (8 ounce) can whole kernel corn, drained
3 cups cubed cooked pork
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
  • Bake in the preheated oven until bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 579.6 calories, Carbohydrate 32.9 g, Cholesterol 142.2 mg, Fat 32.9 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 17.2 g, Sodium 1575.1 mg, Sugar 3.6 g

CRUNCHY ORIENTAL PORK CASSEROLE



Crunchy Oriental Pork Casserole image

This recipe has been around for a very long time. I guess that's because it is very good, a good way to use up that leftover pork, and it's quick and easy to make.

Provided by Miss Annie

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 can cream of mushroom soup
1/4 cup milk
1 teaspoon soy sauce
1 1/2 cups diced cooked pork roast
1/2 cup celery, thinly sliced
1 (6 ounce) can water chestnuts, sliced
1/3 cup sliced green onion
2 tablespoons chopped pimiento (optional)
1 can chow mein noodles

Steps:

  • In a large bowl, combine soup, milk and soy sauce.
  • Add pork, celery, water chestnuts, green onions, and pimiento.
  • Fold in 1 cup of chow mein noodles.
  • Spoon into a shallow 1 1/2 quart casserole, or pie dish.
  • Sprinkle top with remaining noodles.
  • Bake in at 375°F.
  • for 20-25 minutes.
  • Serve immediately.

EASY SAUERKRAUT PORK CASSEROLE



Easy Sauerkraut Pork Casserole image

Make and share this Easy Sauerkraut Pork Casserole recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless pork, cubed
1 medium onion, chopped
3 fresh minced garlic cloves (optional)
2 stalks celery, chopped
1 (14 ounce) can sauerkraut, undrained
8 ounces noodles, cooked and drained (any kind is good)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 1/2 cups canned mushroom stems and pieces, drained
salt and pepper

Steps:

  • Set oven to 350 degrees.
  • Grease a 2-quart casserole dish.
  • In a large skillet, brown the pork pieces.
  • Add in the onions garlic (if using) and celery, cook until soft but not brown.
  • Stir in the sauerkraut (with the juice), cooked noodled, undiluted soup and mushrooms; season with salt and pepper to taste; mix well to combine.
  • Spoon into a greased casserole dish.
  • Cover, and bake for 1-1/2 hours, or until the meat is tender, stirring occasionally.

CANTONESE-STYLE TARO AND PORK BELLY CASSEROLE



Cantonese-Style Taro and Pork Belly Casserole image

This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.

Provided by Wilson Tang

Categories     HarperCollins     Dinner     Pork     Wheat/Gluten-Free     Tree Nut Free     Dairy Free     Christmas     Peanut Free     Sesame Oil

Yield Serves 10

Number Of Ingredients 13

5 pounds pork belly, skin on
1 tablespoon dark soy sauce
1 tablespoon neutral oil
6 pounds fresh taro, peeled and cut into ¼ by 3 by 1-inch slices
1 teaspoon salt
2 teaspoons MSG
4 teaspoons sugar
1 tablespoon Shaoxing wine
1¼ tablespoons toasted sesame oil
¾ tablespoon chicken powder
½ teaspoon ground white pepper
½ teaspoon Chinese five-spice powder
2 cups fermented bean curd

Steps:

  • BRING a large pot of water to a boil. Submerge the pork belly in the boiling water for 2 minutes to clean it. Remove from the pot and place in a colander. Rinse under cold water.
  • USING a siu yuk poker (a needle or skewer works just as well), poke holes in the skin of the pork belly. (This will make the skin crispy after cooking.)
  • IN a large bowl, toss the pork belly with the soy sauce to coat.
  • MEANWHILE, heat the neutral oil in a large skillet to 350°F over medium-high heat. Add the pork belly and fry for 2 minutes on each side. Remove from the oil and set aside on a paper towel-lined plate.
  • MAKING sure your oil is still at 350°F, add the taro (working in batches, if needed) and fry for about 2 minutes, until lightly browned. Remove and drain on a paper towel-lined tray.
  • ONCE the pork belly is cool enough to handle, cut it into 3-inch strips. Place in a large bowl and mix with the taro.
  • IN a small bowl, combine the salt, MSG, sugar, wine, toasted sesame oil, chicken powder, white pepper, five-spice powder, and fermented bean curd. Stir until the bean curd is broken up. Pour over the pork belly and taro mixture and toss until coated.
  • ON a heat-safe tray, alternate tiles of pork belly and taro root, tightly packed. You can use multiple trays. Using the steaming method below, steam the trays in batches for 30 minutes, or until tender.
  • USING a spatula or your hands, transfer the pork belly to the platter, maintaining the alternating pattern. Pour the remaining sauce on top and serve.
  • How to Steam:
  • Steaming is perhaps what sets dim sum apart from all other dumpling-loving kitchens of the world. We steam everything at Nom Wah in an industrial Vulcan steamer. At home, I recommend steaming in a wok. Steaming times vary depending on the density and size of what you are steaming. But the general setup to steam in a wok is as follows.
  • Fill the wok with enough water to come up to the lower rim of the steamer but not so much the waterline is above the food bed. Line the bottom of the steamer with paper or a lotus leaf or something so that the fiddly bits won't fall through the cracks. (If steaming dumplings or bao, you won't need to line the steamer.) Place whatever needs steaming in the basket, leaving ample room between items. Bring water to boil and steam for the desired duration. If you need more water-water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
  • If you do want to DIY it, just use a plate in a pot. All you need is tinfoil and a plate that fits in your pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball-sized balls and placing them in the bottom of the pot, making sure their tops rest above the waterline. Rest the plate on the tinfoil, cover, and steam. This method is especially useful when making rice rolls, in which you'll be using a cake pan instead of the plate.
  • You can put anything in the steamer as long as it isn't so small that it would tumble through the holes into the roiling waters below.

CRISP CHINESE PORK BELLY



Crisp Chinese pork belly image

This mouth-watering pork belly dish with crispy crackling is great for entertaining and so easy to make. Serve with our four ingredient dipping sauce

Provided by Barney Desmazery

Time 4h10m

Number Of Ingredients 6

1.3kg piece boned pork belly , skin on and scored, ask the butcher for the thin end
2 tsp Chinese five-spice powder
4 tbsp soy sauce (we used Kikkoman)
small knob fresh root ginger , grated
1 tbsp Thai sweet chilli sauce
1 spring onion , finely chopped

Steps:

  • Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork - if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
  • To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 59 grams protein, Sodium 5.83 milligram of sodium

Tips:

  • For a crispier pork casserole, use boneless, skinless pork loin chops. Pork shoulder or pork butt will also work, but they will take longer to cook.
  • To make the pork chops more tender, marinate them in a mixture of soy sauce, rice vinegar, and ginger for at least 30 minutes before cooking.
  • Be sure to brown the pork chops well on all sides before adding them to the casserole dish. This will help to keep them moist and flavorful.
  • Don't overcrowd the casserole dish. If you have too much pork, it will not cook evenly.
  • Bake the casserole at a high temperature for a short period of time. This will help to keep the pork chops moist and prevent them from drying out.
  • Serve the casserole with steamed rice, noodles, or vegetables.

Conclusion:

Crunchy Oriental Pork Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are tender and flavorful, and the crunchy topping adds a nice texture. This casserole is sure to be a hit with your family and friends.

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