Best 2 Stir Crazy Pork And Papaya Recipes

Get ready to embark on a culinary journey with our delectable Stir-Crazy Pork and Papaya recipe! This dish is a harmonious blend of sweet, savory, and tangy flavors that will tantalize your taste buds. The tender pork is marinated in a flavorful sauce, then stir-fried with crisp-tender papaya, bell peppers, and aromatic spices. The result is a vibrant and colorful dish that is sure to impress your family and friends.

In addition to the main recipe, this article also includes variations for those who prefer a vegetarian or gluten-free option. The vegetarian stir-fry features tofu instead of pork, while the gluten-free version uses tamari or coconut aminos instead of soy sauce. No matter your dietary preferences, we have a recipe that will satisfy your cravings.

So, gather your ingredients, prepare your wok or skillet, and let's create a stir-crazy pork and papaya dish that will have everyone asking for seconds.

Check out the recipes below so you can choose the best recipe for yourself!

PAPAYA STEW RECIPE BY TASTY

Papaya Stew Recipe by Tasty image

Chris Rosa makes his childhood favorite, Papaya Stobá, a traditional meal from the Dutch Caribbean island of Curaçao. This recipe is also a staple on Aruba and Bonaire. The sweetness of the papaya is complimented by the salt released from the portal, which results in a sweet and savory combination that will make your tastebuds harmonize in celebration of an amazing flavor.

Provided by Chris Rosa

Categories Dinner

Time 3h20m

Yield 6 servings

Number Of Ingredients 23

Ingredients

1 bunch fresh cilantro
1 green bell pepper, seeded and chopped
1 medium red onion, chopped
1 garlic
1 tablespoon olive oil
2 ½ lb pork spareribs, trimmed and separated
nonstick cooking spray, for greasing
1 green plantain, peeled and shredded
4 oz water, plus more as needed
1 cured pork tail
2 tablespoons coconut oil
1 medium white onion, chopped
4 garlic cloves
1 teaspoon kosher salt
1 medium green papaya, seeded, peeled, and cut into 1 inch pieces
1 medium ripe papaya, seeded, peeled, and cut into 1-inch (2.5 cm) pieces, seeds reserved
1 large sweet potato, peeled and cut into 1-inch (2.5 cm) pieces
1 mango, cubed
¾ teaspoon ground nutmeg
1 teaspoon ground tumeric
2 cups coconut water
2 tablespoons unsweetened shredded coconut flake, for garnish
1 coconut shell, optional

Steps:

Make the sofrito: Add the cilantro, green bell pepper, red onion, garlic, and olive oil to a food processor. Process until the mixture is fully combined, chunky, and uniform in color.
Make the stobá: In a large bowl, pour the sofrito over the spare ribs, tossing to coat well. Marinate at room temperature for at least 20 minutes.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
Place the shredded plantain in the center of the prepared baking sheet. Using the back of a spoon, spread the plantain evenly into a thin round, 6-8 inches wide.
Bake the plantain round for 15 minutes. Remove the plantain round from the oven. Let cool slightly, then lift the plantain on the parchment paper and invert into a medium bowl. Place another medium bowl inside to set the shape of the plantain bowl. Let cool completely.
In a medium saucepan, add the water and cured pork tail and simmer for 15-20 minutes to draw the salt out of the pork tail. Remove the pot from the heat and set aside.
Melt the coconut oil in a large pot over medium-high heat. Add the onion and garlic and cook until lightly browned and fragrant, about 5 minutes.
Add the pork tail and cooking water, marinated spare ribs, and the salt. Reduce the heat to medium-low, cover, and cook for 90 minutes until the meat is tender, adding more water if it evaporates too quickly.
Add the green papaya, ripe papaya, mango, sweet potato, nutmeg, turmeric and coconut water to the stew. Cover and cook for another 45 minutes, until the meat is tender and the fruit is cooked through.
While the stew cooks, spread the reserved papaya seeds on a baking sheet. Transfer to the oven and bake for 10-15 minutes, until lightly toasted and crisp. Set aside to cool.
Place the plantain bowl inside a coconut shell or medium bowl. Ladle the stew into the plantain bowl. Garnish with the toasted papaya seeds and shredded coconut.
Enjoy!

Nutrition Facts : Calories 947 calories, Carbohydrate 65 grams, Fat 65 grams, Fiber 13 grams, Protein 28 grams, Sugar 35 grams

THAI STYLE PAPAYA PORK

Thai Style Papaya Pork image

I found this in an issue of Clean Eating and have only slightly adapted it to my liking. I am not a fan of couscous, so I used Jasmine Rice instead. This recipe is so easy, light, quick and most importantly, delicious!

Provided by Phoenix Food Queen

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup jasmine rice
1 teaspoon extra-virgin olive oil
2 teaspoons low sodium soy sauce
1/2 teaspoon ground ginger
3 garlic cloves
1/2 lb pork tenderloin, sliced into 1/2-inch to 2-inch strips
1 lime, juice of
1/4 cup minced cilantro
1 lb hawaiian papaya, peeled, seeded and cut into 1/2-inch cubes (I think you can easily use pineapple, mango, or papaya and have a hit!)

Steps:

Prepare rice.
In a large nonstick skillet, heat oil on medium for 1 minutes.
Add soy sauce, ginger, garlic and pork and cook for 3-4 minutes, occasionally flipping pork strips with a spatula until meat is cooked through.
Remove skillet from heat and stir in lime juice and cilantro.

Tips:

Choose firm and ripe papaya for this recipe. Unripe papaya will be sour and lack sweetness, while overripe papaya will be mushy.
If you don't have fish sauce, you can substitute soy sauce or tamari. However, fish sauce will give the dish a more authentic flavor.
To make the pork more flavorful, marinate it in the fish sauce, garlic, and pepper for at least 30 minutes before cooking.
If you don't have a wok, you can use a large skillet or frying pan instead.
Be sure to cook the pork until it is no longer pink in the center. This will help to ensure that it is safe to eat.
Serve the stir-crazy pork and papaya with rice, noodles, or vegetables.

Conclusion:

Stir-crazy pork and papaya is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of sweet papaya, savory pork, and spicy sauce is sure to please everyone at the table. This dish is also a great way to use up leftover pork. So next time you have some leftover pork, give this recipe a try!