Type what you have

Ingredients

• ✓ pork loin
• shrimp
• rice wine
• soy sauce
• brown sugar
• green onion
• ginger root
• wonton wrapper
• chicken stock
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 To make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.
3. 3 Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal.
4. 4 Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.
5. 5 To make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.
6. 6 Ladle into bowls and garnish with green onions.
7. 7 Enjoy!

By MARBALET

Ingredients

• ✓ pork loin
• soy sauce
• brandy
• sugar
• cornstarch
• egg
• salt
• canola oil
• tomato
• sugar
• green onion

Instructions

1. 1 Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
2. 2 Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
3. 3 Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs.

By Samantha Li

Ingredients

• ✓ pork loin
• shortening
• onion
• celery
• water
• salt
• black pepper
• bean sprout
• water
• cornstarch
• soy sauce
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat shortening in a large, deep skillet over medium-high meat. Add pork and sear until it turns white.
3. 3 Add onion and sauté for 5 minutes. Stir in celery, hot water, salt, and pepper. Cover skillet and simmer for 5 minutes.
4. 4 Add sprouts and bring mixture to a boil.
5. 5 Combine cold water, cornstarch, soy sauce, and sugar in a small bowl.
6. 6 Add to skillet mixture and cook until thickened to desired consistency, about 5 minutes.

By D Kosko

Ingredients

• ✓ pork loin
• rice wine
• salt
• monosodium glutamate
• chicken stock
• cornstarch
• white sugar
• vinegar
• soy sauce
• egg
• vegetable oil
• garlic
• ginger
• spring onion

Instructions

1. 1 Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
2. 2 Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
3. 3 Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
4. 4 Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
5. 5 Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
6. 6 Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
7. 7 Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

By Chelsea

Ingredients

• ✓ pork loin
• sesame seed
• cornstarch
• green bell pepper
• red bell pepper
• pineapple
• onion
• aluminum foil
• garlic
• ginger
• soy sauce
• brown sugar
• pineapple juice
• rice vinegar
• ketchup
• water
• vegetable oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Saute function. Add oil and heat until hot. Add pork cubes, working in batches if necessary, and cook until browned on all sides, about 5 minutes. Return all the pork back to the pot and cancel Saute mode.
2. 2 Whisk together 3/4 cup water, ketchup, rice vinegar, pineapple juice, brown sugar, soy sauce, ginger, and garlic in a small bowl. Pour over pork and stir to combine.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure using the quick-release method. Unlock the lid and remove. Transfer pork to a plate using a slotted spoon. Cover with foil to keep warm.
5. 5 Select Saute mode and stir in onion, pineapple, and red and green bell peppers. Simmer until vegetables start to soften, 6 to 7 minutes.
6. 6 Whisk together cornstarch and remaining 1/2 cup water in a small bowl until smooth. Pour slurry into the pot. Cook, stirring constantly, until sauce has thickened to your preferred consistency, about 2 minutes. Return cooked pork back to the pot and heat until just warmed through. Garnish with sesame seeds.

By lutzflcat

Ingredients

• ✓ pork loin
• soy sauce
• rice wine
• white pepper
• five-spice powder
• cornstarch
• black mushroom
• rice vermicelli
• vegetable oil
• egg
• garlic
• shrimp
• carrot
• onion
• bean sprout
• napa cabbage
• salt
• cilantro

Instructions

1. 1 Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate. Soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. Slice the mushrooms thinly and reserve. Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.
2. 2 Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Pour in the eggs, and cook until firm, flipping once, to make a pancake. Remove the egg pancake, and allow to cool, then thinly slice and place into a large bowl. Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and onion, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Scrape the pork mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat.
3. 3 Heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture. Scrape the mixture in to a serving bowl and garnish with cilantro to serve.

By MSTINAWU

Ingredients

• ✓ pork loin
• water
• cornstarch
• red bell pepper
• carrot
• celery
• napa cabbage
• sweet chili sauce
• red pepper flakes
• onion
• cooking oil
• garlic powder
• soy sauce
• sesame oil
• ginger
• garlic powder
• sweet chili sauce
• soy sauce
• chinese noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Whisk together 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, ground ginger, and sesame oil in a large bowl; add drained noodles and toss to coat; set aside.
3. 3 Whisk together 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add pork and stir to coat. Allow to marinate 5 minutes.
4. 4 Heat cooking oil in a wok or a large, deep skillet over medium-high heat. Add pork, onions, and red pepper flakes; cook until pork is browned completely. Stir in 3 tablespoons sweet chili sauce, napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are heated through, about 5 minutes.
5. 5 Whisk together cornstarch and water in a bowl; add to stir-fry, stirring until mixture thickens. Serve stir-fry over noodles.

By thriftybob

Ingredients

• ✓ pork loin
• green onion
• garlic
• pineapple
• cayenne pepper
• green bell pepper
• peanut oil
• potato starch
• egg
• red food coloring
• potato starch
• salt
• white sugar
• ketchup
• white vinegar
• water
• black pepper
• sesame oil
• potato starch
• white sugar
• soy sauce

Instructions

1. 1 Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
2. 2 To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
3. 3 Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
4. 4 Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
5. 5 Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
6. 6 Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

By BETSYLINDSEY

Ingredients

• ✓ pork loin
• vegetable oil
• sauerkraut
• apple

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add pork and brown on both sides. Add sauerkraut with juice, then add apple. Cook and stir until simmering; reduce the heat to low, cover, and simmer until pork is tender and no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By JDSBOX

Ingredients

• ✓ pork loin
• taco seasoning mix
• vegetable oil
• salsa
• peach preserves

Instructions

1. 1 Season pork with taco seasoning. Heat oil in a large skillet over medium-high heat. Add pork; cook until browned, 5 to 7 minutes. Stir in salsa and peach preserves until combined.
2. 2 Cover the skillet; reduce the heat. Simmer gently for about 10 minutes, then serve.

By CHRISTYJ

Ingredients

• ✓ pork loin
• honey
• dijon mustard
• black pepper
• pineapple chunk
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
3. 3 Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
4. 4 Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

By Pipsy D

Ingredients

• ✓ pork loin
• granny smith apple
• onion
• brown sugar
• sauerkraut
• peach-flavored iced tea

Instructions

1. 1 Place apples and onion into a slow cooker. Set the pork loin on top, then add the sugar, sauerkraut, and iced tea. Cover and cook on High 6 to 8 hours until the pork is tender.

By A-NET

Ingredients

• ✓ pork loin
• apple
• bread
• chicken stock
• poultry seasoning
• seasoned salt
• egg
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.
2. 2 Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.
3. 3 Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.
4. 4 Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Chef Hurley Baird

Ingredients

• ✓ pork loin
• sugar
• soy sauce
• onion
• garlic
• black pepper
• bamboo skewer

Instructions

1. 1 Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

By lola

Ingredients

• ✓ pork loin
• vegetable oil
• onion
• mushroom
• butter
• all-purpose flour
• milk
• tomato sauce
• brown sugar
• lemon juice
• salt

Instructions

1. 1 Heat oil in a skillet or frying pan over medium-high heat. Add pork and onions; cook until evenly browned. Add mushrooms and saute for 5 minutes. Remove pork and vegetables and place on a side dish.
2. 2 Return pan to heat, add butter and stir until melted. Add flour; stir constantly until a paste forms. Slowly add milk and stir until gravy thickens. Stir in tomato sauce, brown sugar, lemon juice and salt. Return pork mixture to pan, stir and simmer until meat is tender. Serve over noodles or rice.

By Sudie Blanchard

Ingredients

• ✓ pork loin
• five-spice powder
• vegetable oil
• red bell pepper
• yellow bell pepper
• orange bell pepper
• red onion
• garlic
• broccoli
• pineapple
• sweet and sour sauce

Instructions

1. 1 Place pork in a bowl, season with Chinese five-spice powder and mix well.
2. 2 Heat 2 tablespoons oil in a wok over high heat; stir-fry pork until slightly pink in the center, about 5 minutes; remove pork to a plate. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
3. 3 Add remaining 2 tablespoons oil to wok as needed; stir-fry red, orange, and yellow bell peppers with onion and garlic until crisp-tender, 3 to 5 minutes. Stir in broccoli and pineapple; stir-fry for 3 minutes more.
4. 4 Stir pork and sweet and sour sauce into wok; stir-fry until pineapple is lightly browned, about 2 minutes.

By CookingWithShelia

Ingredients

• ✓ pork loin
• garlic powder
• onion powder
• salt
• black pepper
• brown sugar
• bourbon
• apple cider vinegar
• bacon

Instructions

1. 1 Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker.
2. 2 Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
3. 3 Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with two forks. Mix with bacon.

By kkulans

Ingredients

• ✓ pork loin
• pea
• water
• sesame oil
• green onion
• carrot
• garlic
• cauliflower
• soy sauce
• egg

Instructions

1. 1 Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
2. 2 Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
3. 3 Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
4. 4 Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
5. 5 Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

By John Melinte

Ingredients

• ✓ pork loin
• barbecue sauce
• onion
• ketchup
• brown sugar
• salt
• black pepper
• chili powder
• onion roll

Instructions

1. 1 Stir barbecue sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in a slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve.
2. 2 Serve on onion rolls.

By NOCHOCOBO

Ingredients

• ✓ pork loin
• onion
• ginger root
• garlic
• bok choy
• red bell pepper
• white mushroom
• bean sprout
• sake
• hoisin sauce
• soy sauce
• flour tortilla

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
2. 2 Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
3. 3 Place tortillas in oven for 8 minutes, or until warm.
4. 4 Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
5. 5 Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

By RUDEDUDE

Ingredients

• ✓ pork loin
• all-purpose flour
• salt
• pepper
• butter
• honey
• pecan

Instructions

1. 1 In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
2. 2 In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3. 3 Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

By Karena

Ingredients

• ✓ pork loin
• salt
• pepper
• butter
• olive oil
• chicken stock
• white wine
• cilantro

Instructions

1. 1 Season meat with salt and pepper to taste.
2. 2 In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
3. 3 Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving.

By Henry Stollard

Ingredients

• ✓ pork loin
• all-purpose flour
• salt
• pepper
• chicken broth
• thyme
• bay leaf

Instructions

1. 1 Mix salt, pepper, and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers.
2. 2 In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
3. 3 Add chicken broth, thyme, and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.

By Diane H.

Ingredients

• ✓ pork loin
• red chile paste
• hot sauce
• cumin
• chili powder
• tomato sauce
• chicken broth
• great northern bean
• bacon
• wild rice
• onion
• jalapeno pepper
• monterey jack cheese

Instructions

1. 1 Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
2. 2 Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
3. 3 Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
4. 4 Top individual servings with shredded Monterey Jack cheese.

By MCFALONE

Ingredients

• ✓ pork loin
• olive oil
• garlic powder
• kosher salt
• black pepper
• chicken broth
• apple cider
• thyme
• applesauce
• onion
• cornstarch
• water

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Sprinkle garlic powder, salt, and pepper all over the pork loin and sear in the hot oil on all sides, about 2 minutes per side. Remove pork from the pot. Pour in chicken broth and scrape up all the browned bits so none are stuck on the bottom. Turn off Saute function.
2. 2 Pour in apple cider and add pork loin back to the pot. Mix ground thyme into the applesauce and spread over the top and sides of the pork loin. Place onion slices around the pork loin. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
4. 4 Remove pork and onion slices from the pot. Mix cornstarch with cold water in a bowl.
5. 5 Turn on Saute function and stir cornstarch mixture into the pan juices. Bring to a boil and cook until gravy has slightly thickened, 3 to 5 minutes. Serve gravy with the pork loin.

By Tammy Lynn

Ingredients

• ✓ pork loin
• lime juice
• soy sauce
• garlic
• tamarind paste
• sugar
• sambal oelek

Instructions

1. 1 Whisk lime juice, soy sauce, garlic, tamarind paste, sugar, and sambal oelek together in a bowl. Whisk marinade for 1 minute; pour into a resealable plastic bag. Poke pork tenderloin with a fork or knife. Add to the bag, coat with. marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight (for best results).
2. 2 Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
3. 3 Remove pork loin from marinade and shake off excess. Discard remaining marinade.
4. 4 Sear on the preheated grill over direct heat, 1 to 3 minutes per side; move to indirect heat until cooked through, 20 to 30 minutes more, depending on thickness.

By tjaneschmidt

Ingredients

• ✓ pork loin
• chicken stock
• cornstarch
• garlic
• brown sugar
• ketchup
• vinegar
• mushroom
• red onion
• cherry tomato
• rice

Instructions

1. 1 Stir the stock, cornstarch, brown sugar, ketchup and vinegar in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
2. 2 Thread alternately the pork, mushrooms and onion onto 4 skewers.
3. 3 Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the stock mixture. Place 1 tomato onto the end of each skewer.
4. 4 Heat the remaining stock mixture over medium heat to a boil. Serve with the kabobs and rice.

By Campbell's Kitchen

Ingredients

• ✓ pork loin
• soy sauce
• water
• ginger root
• black pepper
• watercress
• bean sprout
• firm tofu

Instructions

1. 1 Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
2. 2 Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.

By Keani

Ingredients

• ✓ pork loin
• soy sauce
• sake
• mirin
• ginger
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together soy sauce, sake, mirin, and ginger in a large bowl until combined.
3. 3 Add sliced pork; stir to coat. Cover the bowl and marinate for about 1 hour.
4. 4 Heat oil in a large skillet or wok over high heat. Sauté pork in hot oil until browned and cooked through; discard marinade. An instant-read thermometer inserted into pork should read at least 145 degrees F (63 degrees C).

By baby23

Ingredients

• ✓ pork loin
• soy sauce
• tomato paste
• green onion
• rice wine
• white sugar
• sesame oil
• ginger
• garlic
• red pepper flake
• canola oil
• celery

Instructions

1. 1 Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
2. 2 Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
3. 3 Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.

By TJ Lombard