Best 4 Hoisin Glazed Pork Bowl With Vegetables Recipes
**Hoisin-Glazed Pork Bowl with Vegetables: A Flavorful Fusion of Asian and Western Cuisine**
Indulge in a culinary journey that blends the vibrant flavors of Asia with the hearty comfort of Western cuisine. Our Hoisin-Glazed Pork Bowl with Vegetables is a delightful symphony of textures and tastes, featuring tender pork enveloped in a luscious hoisin glaze, nestled amidst a medley of crisp-tender vegetables. This delectable dish promises an explosion of flavors, from the sweet and savory hoisin sauce to the aromatic ginger and garlic, all complemented by the vibrant crunch of fresh vegetables. Whether you're a seasoned food enthusiast or a novice cook, this recipe is designed for ease of preparation, allowing you to whip up a gourmet meal in the comfort of your own kitchen. So, gather your ingredients, let your taste buds dance, and embark on a culinary adventure with our Hoisin-Glazed Pork Bowl with Vegetables.
**Additional Recipes to Explore:**
1. **Hoisin-Glazed Pork Tenderloin:** Elevate your dinner table with this elegant and flavorful dish. Pork tenderloin, marinated in a blend of hoisin sauce, soy sauce, and spices, is roasted to perfection, resulting in a juicy and tender centerpiece that will impress your guests.
2. **Hoisin-Glazed Salmon Bowl:** Experience a lighter and healthier version of our signature hoisin glaze in this protein-packed bowl. Salmon fillets are coated in a sweet and tangy hoisin marinade, then baked until flaky and tender. Served over a bed of quinoa and roasted vegetables, this bowl offers a balanced and nutritious meal.
3. **Hoisin-Glazed Chicken Stir-Fry:** Craving a quick and easy weeknight dinner? Look no further than this flavorful stir-fry. Chicken is stir-fried until golden brown, then coated in a delectable hoisin sauce infused with ginger, garlic, and chili. Serve over steamed rice or noodles for a satisfying and savory meal.
4. **Hoisin-Glazed Tofu Steaks:** Discover a plant-based alternative that's equally delicious and satisfying. Firm tofu steaks are marinated in a savory hoisin sauce, then grilled or pan-fried until crispy on the outside and tender on the inside. Serve with roasted vegetables and a side of steamed rice for a wholesome and protein-rich meal.
HOISIN-GLAZED PORK
"This recipe was a give away for a cook book advertisement," writes Marguerite Shaeffer of Sewell, New Jersey. "I kept the recipe, adjusting it somewhat to fit our tastes. This is one of my very favorite recipes; fast, easy and absolutely delicious."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Place pork in a shallow 1-qt. baking dish coated with cooking spray; pour sauce over pork. , Bake, uncovered, at 400° for 15-20 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 265 calories, Fat 8g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 789mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
HOISIN-GLAZED PORK CHOPS WITH DIJON DIPPING SAUCE
My wife, Ali, and I always stop at Mustards Grill in Napa during our trips to wine country and eat this dish ritualistically. It really is the best pork chop I've ever eaten. I needed to crack the code and figure out the recipe. Here's my version of Cindy Pawlcyn's dish and I hope you love it as much as I do.
Provided by Jet Tila
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pork and marinade: Place the pork chops in a 1- gallon resealable plastic bag. Combine the remaining marinade ingredients (except for the neutral oil) in a mini food processor and process until incorporated, or whisk together in a medium bowl. This will be your marinade and glaze.
- Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
- Prepare a grill by heating one side to high and the other to low. Alternatively, heat a large grill pan over 2 burners -- one on high heat and the other turned off. Clean and grease the grates.
- Remove the chops from the bag and reserve the marinade for basting. Blot the chops with paper towels, then grill, undisturbed, until you have a great grill mark on each chop, 4 to 6 minutes. Baste with the reserved marinade then rotate a quarter turn and grill until you have a nice crosshatch mark, another 4 to 6 minutes. Flip over and repeat the grilling, basting and turning.
- Start to take an internal temperature after both sides are grilled and basted. If you don't hit 165 degrees F, move the pork chop to the cooler side and cover to create a convection oven. The pork is ready when it registers 165 degrees F on an instant-read thermometer. Remove from the heat and let rest for 5 minutes.
- Meanwhile, make the mustard sauce: Stir together all of the ingredients in a small bowl. Add 1 to 2 tablespoons water, if needed, to thin the sauce.
- Drizzle the mustard sauce over the pork chops or serve on the side for dipping.
HOISIN-GLAZED PORK AND VEGGIE SKEWERS
Hoisin sauce infused with ginger, garlic and sesame serves as both marinade and grilling mop for these pork and veggie skewers. We love grilled citrus; the orange is great either squeezed over the skewers or saved as a treat at the end. Make the marinade again for grilled pork chops or chicken thighs.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the marinade and mop: Whisk together the ginger, garlic, soy sauce, vermouth, sesame oil, vinegar and sugar in a measuring cup. Pour 1/4 cup of the marinade into a small bowl, whisk in the hoisin sauce and set this basting "mop" aside.
- For the kebabs: Toss the remaining marinade with the pork in a medium bowl, then cover and chill in the refrigerator for 30 minutes.
- Carefully thread onto a skewer 1 piece of pork, 1 snow pea folded over a water chestnut slice (the pea will crack on one side, but it will help hold in the water chestnut), a piece of red pepper and a piece of baby corn; repeat twice, then end with a piece of orange, skin side facing the last baby corn. Repeat with the remaining skewers and ingredients.
- Prepare a grill for cooking over medium-high heat. Brush the skewers with the vegetable oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewers until the pork is cooked through and an instant-read thermometer inserted into the center of a piece registers 140 degrees F, 7 to 8 minutes per side. Brush the skewers with the mop, and continue grilling until the mop caramelizes, about 1 minute. Serve with iced tea.
- For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.
HOISIN GLAZED PORK
This taste just like the BBQ pork that the Asian market in our area sells. Believe the original recipe may have come from Cooking Light.
Provided by Debbwl
Categories Pork
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill.
- Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
- Slice pork lengthwise, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes before cutting.
Tips:
- For a crispier result, fry the pork in smaller batches and avoid overcrowding the pan.
- To make the hoisin glaze, whisk all ingredients together in a small bowl until smooth. Taste and adjust seasonings if needed.
- To blanch the vegetables, bring a pot of salted water to a boil. Add the vegetables and blanch for 1-2 minutes, or until tender-crisp. Remove the vegetables from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process.
- To assemble the bowls, place a bed of rice in each bowl. Top with the hoisin-glazed pork, blanched vegetables, pickled daikon and carrots, and a sprinkle of sesame seeds.
Conclusion:
These hoisin-glazed pork bowls are a delicious and easy weeknight meal. The hoisin glaze is sweet, savory, and slightly tangy, and it pairs perfectly with the crispy pork and tender vegetables. The pickled daikon and carrots add a nice crunch and acidity to the bowls. Overall, this is a well-balanced and flavorful meal that is sure to please everyone at the table.
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