**Savor the Symphony of Flavors: A Culinary Journey into Roast Pork with Sweet and Sour Chile Cilantro Sauce**
Indulge in a taste sensation that tantalizes your palate with our curated collection of roast pork recipes, each boasting a unique blend of sweet, sour, and savory flavors. Embark on a culinary adventure as we explore variations of this classic dish, featuring succulent pork loin, tender pork shoulder, and juicy pork belly. Savor the harmony of roasted pork with a medley of vibrant sauces, from the tangy Sweet and Sour Chile Cilantro Sauce to the zesty Chile-Lime Crema and the aromatic Hoisin-Honey Glaze. These recipes cater to diverse culinary preferences, ensuring an unforgettable dining experience. Prepare to be captivated by the interplay of flavors and textures as you explore the depths of this delectable pork dish.
SWEET & SOUR PORK WRAPS
We always make these wraps at our family's annual party, and they're a true favorite. The cabbage and cilantro give them tempting texture and flavor. -Andrew DeVito, Hartford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings (16 wraps).
Number Of Ingredients 12
Steps:
- Place roast and onion in a 6-qt. slow cooker. In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, ginger and garlic until blended; pour over pork. Cook, covered, on low until meat is tender, 6-8 hours., When cool enough to handle, shred pork with 2 forks. To serve, spoon about 1/3 cup pork mixture onto the center of each tortilla. Top with 1/4 cup cabbage; sprinkle with cilantro. Fold bottom of tortilla over filling; fold both sides to close.
Nutrition Facts : Calories 523 calories, Fat 23g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1357mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 1g fiber), Protein 36g protein.
SLOW-ROASTED SWEET CHILE PORK
Steps:
- Preheat the oven to 225 degrees F.
- In a medium bowl, combine salt, pepper, granulated garlic, menudo spice mix, chile powder, cumin and brown sugar until well mixed. Place pork butt in large roasting pan, fat-side up. Rub the spice-and-brown sugar mixture all over the pork butt with lots of love! Cover the roasting pan with foil, being sure it is airtight. Roast for at least 12 hours; don't rush it! It should be so tender that the bone will fall out when the pork is done.
SUCCULENT PORK ROAST
Bone in Pork roast with brown sugar and maraschino cherries. Garlic adds just the right twist. This comes out tender and juicy. Cooking in a oven bag its easy and quick to clean up. 'Pig out!' Hope you enjoy it.
Provided by JoyLee
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 3h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rinse and pat dry the pork roast.
- Cut deep slits all over the roast with a sharp knife to different depths. Press pieces of garlic into the slits. In a small bowl, mix together the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and place in a roasting pan.
- Bake for 3 hours in the preheated oven, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving and serving.
Nutrition Facts : Calories 619.9 calories, Carbohydrate 21.7 g, Cholesterol 153.8 mg, Fat 40.8 g, Fiber 0.5 g, Protein 39.6 g, SaturatedFat 15.2 g, Sodium 52.9 mg, Sugar 6.6 g
ANCHO CHILE PORK TENDERLOIN WITH BRUSSELS SPROUTS AND SQUASH
An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Provided by Anna Stockwell
Categories Lime Cumin Chile Pork Tenderloin Brussels Sprout Onion Squash Sour Cream Cilantro Wheat/Gluten-Free Fall Winter Roast
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
- Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.
- Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8-10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
- Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.
EASY SWEET-AND-SOUR PORK
Ditch the Chinese take-out menu for our Easy Sweet-and-Sour Pork! Chili sauce and dry roasted peanuts make this sweet and sour pork skillet dish so great.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Mix dressing and chili sauce until blended. Cook rice as directed on package, omitting salt.
- Meanwhile, heat oil in wok or large skillet on medium-high heat. Add meat; stir-fry 2 min. or until lightly browned. Remove from wok. Add peppers; stir-fry 4 min. Return meat to wok along with the dressing mixture; stir-fry 2 to 3 min. or until meat is done and sauce is heated through.
- Spoon rice onto platter; top with meat mixture, nuts and onions.
Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
POT ROAST IN SWEET AND SOUR SAUCE
Prep time includes browning the roast, this is started on top of the stove then finished cooking in the oven --- the exact amounts really do not matter for this recipe I just eyeball all ingredients, start with 1/3 cup brown sugar and add in more if needed while cooking, when I make this I find that for my taste I need more than 1/3 cup --- the cayenne was left as optional if you like some heat then add it in and adjust to taste or you may used crushed chili flakes, there is tons of sauce to this so there is no need to double the amounts --- cooking time is only estimated it will depend on the size of your roast, this will also work well using a pork roast.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 325 degrees F.
- In a bowl combine all the sauce ingredients together until smooth and well combined, start with 1/3 cup brown sugar if you prefer a sweeter taste you can always add in more during cooking.
- Heat oil in a 5-quart Dutch oven over medium-high heat (use enough oil to cover the bottom of your Dutch oven).
- Season the roast liberally with seasoned salt and fresh ground black pepper; add to the pot and brown well on all sides, then remove to a plate or bowl.
- Add in onions and bell pepper; saute for about 3-4 minutes or until softened).
- Add in the sauce; bring to a medium simmer.
- Add the roast back to the pot and turn a few times to coat in the sauce.
- Cover with a lid then transfer to oven.
- Cook for about 3 to 3-1/2 hours turning the roast over every hour of cooking or you may turn halfway through cooking (cooking times will vary depending on the size of your roast).
- Remove the roast to a cutting board and slice thinly, transfer to a serving platter.
- Remove any fat the has accumulated on top of the sauce, then drizzle some on top of the beef slices.
- Serve remaining sauce on the side.
Nutrition Facts : Calories 600.4, Fat 43.7, SaturatedFat 14.8, Cholesterol 117.5, Sodium 514.2, Carbohydrate 19, Fiber 0.9, Sugar 15.1, Protein 32.5
ROAST PORK WITH SWEET-AND-SOUR CHILE CILANTRO SAUCE
Categories Roast Lime Pork Tenderloin Spice Bell Pepper Honey Cilantro Gourmet
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Prepare pork loin:
- Preheat oven to 400°F.
- Coarsely crush coriander seeds with a mortar and pestle or an electric coffee/spice grinder, then stir together with bread crumbs, oil, pepper, and salt in a small bowl.
- Turn pork so a long side is closest to you and season with salt and pepper. Pat one third of seasoned crumbs onto pork, leaving a 2-inch border along top edge. Starting with side nearest you, roll meat into a cylinder and tie securely with kitchen string. Coat pork with remaining crumbs.
- Roast pork on a rack in a roasting pan in middle of oven 15 minutes. Reduce temperature to 325°F and roast until an instant-read thermometer diagonally inserted at least 2 inches into meat registers 155°F, 1 to 1 1/4 hours more. Let pork stand, loosely covered, 10 minutes.
- Make sauce while pork roasts:
- Simmer bell pepper, caribe, honey, lime juice, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until sauce is slightly thickened, about 30 minutes. Cool sauce to warm or room temperature, then stir in cilantro just before serving.
- Slice pork and serve with sauce.
Tips:
- For the best results, use a pork shoulder roast that is at least 5 pounds. This will ensure that the roast is juicy and flavorful.
- If you don't have a Dutch oven, you can use a large roasting pan. Just be sure to cover the roast tightly with foil to prevent it from drying out.
- The sweet and sour chile-cilantro sauce is what really makes this dish special. Be sure to make plenty of it, as you'll want to use it to baste the roast and serve it on the side.
- If you don't have any fresh cilantro, you can use 1/2 teaspoon of dried cilantro instead.
- This recipe is also great for leftovers. The roast can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
This roast pork with sweet and sour chile-cilantro sauce is a delicious and easy-to-make dish that is perfect for any occasion. The pork is tender and juicy, and the sauce is flavorful and tangy. Serve it with rice or your favorite side dishes for a complete meal.
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