Best 5 Noble House Black Vinegar Pork Recipes

PULLED PORK WITH BLACK PEPPER VINEGAR

Steps:

• Preheat grill or oven to 350 degrees F.
• Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl. Pour the mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven or on the grill for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces. Serve on buns, drizzled with Black Pepper Vinaigrette.
• Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.
• Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.

NOBLE HOUSE HAPPY FAMILY

Steps:

• Heat the oil in a large frying pan over medium heat. Put the sliced onion in the frying pan, and cook for a few minutes.
• Add the chicken strips, and cook for 1 minute. Add the pork strips, and cook for 1 minute. Add the beef strips, and cook for 1 minute. Add the lobster pieces, shrimp and scallops, mix well and cook for 2 minutes.
• Add the broccoli pieces and baby corn; cook for 1 minute. Add the red and green pepper. Increase the heat to medium-high; cook and stir for about 10 minutes.
• Sprinkle in the sugar and salt. Dissolve the cornstarch in water, and pour into the frying pan along with the soy sauce and shaoxing wine. Cook and stir until the sauce thickens.

PORK SHOULDER BRAISED IN BLACK VINEGAR & RICE WINE WITH PICKLED CHILLIES

Steps:

• Put the pork in a bowl and add 1 tbsp each of the soy sauce and rice wine. Toss to combine, then cover and chill for 1 hr, or overnight if time permits.
• To make the pickled chillies, put the chilli, shallot and rice vinegar in a small bowl with a big pinch of salt, and let stand for 1 hr or more.
• Heat the vegetable oil in a heavy- based saucepan over a medium heat, add the garlic and ginger, and sauté for 2-3 mins or until golden. Add the pork and all the remaining ingredients, and bring to the boil. Reduce the heat to low, cover and simmer for 45 mins. Remove the lid from the pan to allow the liquid to reduce, and cook for a further 45 mins or until the meat falls apart.
• Serve scattered with the sesame seeds and spring onions, with steamed rice and the pickled chillies on the side.

NO FRY SWEET AND SOUR

Steps:

• Dice meat- chicken or pork.
• In a large pan, brown meat over a medium heat.
• Add carrots and cook to soften.
• Add garlic, onions and pepper
• Once all vegetables are softened to desire, add pineapple and reduce heat to keep warm.
• In a sauce pan, add enough water to pineapple juice to equal 1 1/2 cup liquid, add cornstarch and mix.
• Add in sugar, vinegar, and soy sauce. Bring to boil to thicken.
• Pour over meat and vegetables.
• Serve over hot rice.

APRICOT BBQ SAUCE

Steps:

• In a saucepan over medium high heat, saute the onions in the oil for 7-10 minutes, until browned.
• Add garlic and saute another 1-2 minutes until fragrant.
• Add the vegetable broth to deglaze the pan.
• Add apricots, ginger, coriander and pepper.
• Cover and bring to a boil.
• Lower heat to medium-low and cook for 10 minutes or until apricots are soft.
• Uncover and add remaining ingredients.
• Continue to cook another 10 minutes, stirring and mashing the apricots.
• Remove from the heat and let cool.
• Transfer to blender and puree until smooth.
• Keep refrigerated until ready to use.