Best 3 Green Peas Pork Chow Yoke Recipes

**Pork Chow Yoke:** A Culinary Symphony of Flavors and Textures

Pork chow yoke, a beloved Cantonese dish, tantalizes taste buds with its symphony of flavors and textures. This culinary masterpiece features tender and juicy pork belly, artfully braised in a sweet and savory sauce, until it reaches a harmonious balance of flavors. The crispy, golden-brown exterior contrasts beautifully with the tender and succulent interior, creating a textural delight in every bite. Accompanying the pork are vibrant green peas, adding a pop of color and freshness to the dish. Whether enjoyed as a main course or as part of a celebratory feast, pork chow yoke captivates hearts and palates alike.

**Recipes Included:**

1. **Classic Pork Chow Yoke:** Experience the authentic flavors of Cantonese cuisine with this traditional recipe. Step-by-step instructions guide you through the art of braising pork belly to perfection, achieving that perfect blend of tender meat and crispy skin.

2. **Easy Pork Chow Yoke:** Craving pork chow yoke but short on time? This simplified version streamlines the process without compromising on taste. Discover how to create a delicious and satisfying meal using readily available ingredients.

3. **Pork Chow Yoke with Snow Peas:** Elevate your pork chow yoke with the addition of crisp snow peas. This variation offers a delightful crunch and a delicate sweetness that complements the rich flavors of the pork.

4. **Pork Chow Yoke with Vegetables:** Transform pork chow yoke into a wholesome and colorful dish by incorporating a variety of vegetables. From vibrant bell peppers to crunchy carrots, this recipe showcases the versatility of this classic Cantonese dish.

5. **Pork Chow Yoke Skewers:** Reimagine pork chow yoke as delectable skewers, perfect for parties or casual gatherings. Bite-sized pieces of pork and vegetables are coated in a flavorful sauce and grilled to perfection, creating a fun and interactive dining experience.

Let's cook with our recipes!

GREEN PEAS - PORK CHOW YOKE

Green Peas - Pork Chow Yoke image

Make and share this Green Peas - Pork Chow Yoke recipe from Food.com.

Provided by Dienia B.

Categories Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups pork, sliced thin
2 tablespoons oil
1 1/2 cups onions, sliced
1/2 teaspoon ginger, crushed
1 garlic clove, crushed
1 cup celery, sliced
1 cup mushroom, sliced
1 (10 ounce) can peas
1 (5 ounce) can bamboo shoots, drained
1 (8 ounce) can water chestnuts, drained, sliced
2 teaspoons salt
1 dash white pepper
2 teaspoons cornstarch
2 teaspoons soy sauce
1 cup water

Steps:

Stir fry pork in oil.
Add onions, ginger and garlic.
Add rest of vegetables.
Add salt and pepper.
Mix cornstarch and soy sauce into water; pour into pan; cook until thick.

PENNE WITH PEAS, PEA GREENS AND PARMESAN

Penne With Peas, Pea Greens and Parmesan image

Many farmers who sell peas also sell the shoots and tendrils that grow with them. They're sweet, light and nourishing, especially when you serve them along with peas.

Provided by Martha Rose Shulman

Categories dinner, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound fresh peas, shelled (about 3/4 cup)
6 ounces pea shoots (tendrils, shoots, leaves) (1/2 big bunch), curly tendrils removed and discarded
1 tablespoon extra virgin olive oil
1 bunch young spring onions or scallions, cleaned and finely chopped (about 1/2 cup)
Salt and freshly ground pepper
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
3/4 pound penne
1 to 2 ounces Parmesan, grated (1/4 to 1/2 cup, to taste)

Steps:

Begin heating a large pot of water for the pasta. Meanwhile, steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea greens and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.
Heat the olive oil over medium heat in a large skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Add the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water and heat through.
When the water in the pot comes to a boil, salt generously and add the pasta. Cook al dente, using the timing instructions on the package as a guide but checking the pasta a minute before the time indicated is up. When the pasta is ready, using a ladle transfer 1/2 cup of the pasta cooking water to the pan with the peas and pea shoots. Drain the pasta and toss at once with the vegetables and Parmesan. Serve hot.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 4 grams, Carbohydrate 71 grams, Fat 8 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 426 milligrams, Sugar 4 grams

CHOW FUN WITH BARBECUED PORK AND SNOW PEAS

Chow Fun with Barbecued Pork and Snow Peas image

Categories Garlic Ginger Pork Stir-Fry Dinner Spring Sugar Snap Pea Gourmet Dairy Free Tree Nut Free

Yield Makes 2 to 4 main-course servings

Number Of Ingredients 15

Ingredients

14 oz fresh rice noodles, cut into 1/2-inch-wide strips if necessary
1/4 cup plus 1 teaspoon peanut oil
3/4 cup chicken stock or low-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon light soy sauce
2 teaspoons sugar
1 tablespoon Chinese rice wine or medium-dry Sherry
1/4 lb snow peas, trimmed
4 scallions, cut into 2-inch-long julienne
6 oz cha siu (Chinese boneless barbecued pork), thinly sliced
2 teaspoons finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
1/2 teaspoon cornstarch mixed with 2 teaspoons water
1/2 cup fresh mung bean sprouts
A few drops of Asian sesame oil

Steps:

Separate noodles, then toss with 1 teaspoon peanut oil.
Stir together 1/2 cup stock, oyster sauce, soy sauce, sugar, and rice wine.
Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add remaining 1/4 cup peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry noodles, tossing frequently, until soft and translucent, 3 to 4 minutes (noodles will stick together). Add snow peas and scallions and stir-fry until snow peas are bright green and crisp-tender, about 1 minute. Add pork, garlic, and ginger and stir-fry 1 minute.
Add stock mixture and bring to a boil, stirring, then add remaining 1/4 cup stock. When mixture boils, stir cornstarch mixture and add to wok, then boil, stirring, until sauce is thickened and noodles are well coated, about 30 seconds. Stir in bean sprouts and remove wok from heat. Season with sesame oil and pepper.

Tips:

Choose fresh, tender pork: Look for pork shoulder or butt that is well-marinated and has a good amount of fat marbling.
Score the pork: This will help the marinade penetrate the meat and ensure even cooking.
Use a good marinade: The marinade is what will give your pork its flavor, so make sure to use a flavorful one. I recommend the marinade recipe in this article.
Cook the pork slowly: This will help the meat become tender and fall apart easily.
Baste the pork while cooking: This will help keep the meat moist and prevent it from drying out.
Serve the pork with a flavorful sauce: This could be a simple soy sauce and rice vinegar sauce, or something more complex like a hoisin sauce.

Conclusion:

This Green Peas Pork Chow Yoke recipe is a delicious and easy-to-make dish that is perfect for any occasion. The pork is tender and flavorful, the sauce is rich and savory, and the green peas add a pop of color and sweetness. If you are looking for a new and exciting way to cook pork, then I highly recommend trying this recipe.