Recipe For Leftover Pork Tenderloin

Hey there! I’ve got a mouthwatering recipe for you today that will transform your leftover pork tenderloin into something truly spectacular. Trust me, you don’t want to miss out on this one! I’m Nicky, and I’m here in our kitchen to guide you through making the most delicious, tender, melt-in-your-mouth pork belly. Picture it: a sticky, spicy, and sweet glaze coating every bite. Are you ready? Let’s get cooking!

Recipe For Leftover Pork Tenderloin
Recipe For Leftover Pork Tenderloin

Boiling the Pork Belly

First things first, gather about a kilo (or 2.2 pounds) of sliced rindless pork belly. You can find pre-sliced pork belly at the supermarket or buy a large piece and slice it yourself. Place the pork belly slices in a large pan, preferably a cast-iron pan with a lid. If you don’t have one, any heavy-based pan with a lid will do.

Pour in a litre (about four cups and a third) of hot chicken stock. Add a tablespoon of minced ginger, three roughly chopped garlic cloves, a tablespoon of rice wine, and a tablespoon of sugar. Give it a good stir, then bring it to a boil. Put the lid on, reduce the heat, and let it simmer for two hours.

The Crucial Two Hours

This two-hour cooking stage is crucial to ensure that the pork becomes tender and the fat starts to render down. Don’t worry if you don’t have a stovetop. You can also cook it in a moderate oven for two hours or use a slow cooker on high for four to five hours (or low for six to seven hours).

After two hours, remove the pork from the liquid. Pat the pork belly dry with paper towels. Don’t throw away the leftover stock! It’s perfect for making a delicious ramen or soup. If you’re prepping ahead, you can stop here, give the meat a break, cover it, and refrigerate or freeze it until you’re ready to continue. Trust me, it’s worth the wait!

Time for the Sticky Spicy Glaze

Now, let’s move on to making that irresistible sticky spicy glaze. In a small bowl, combine one tablespoon of oil, a pinch of salt and pepper, a tablespoon of minced ginger, one finely chopped red chili, two tablespoons of honey, two tablespoons of light brown sugar, three tablespoons of dark soy sauce, and one teaspoon of lemongrass paste. Give it a good mix and set it aside.

Slicing and Frying

Next, slice the pork into bite-sized pieces. This is perfect for serving as an appetizer. Heat a tablespoon of oil in a frying pan over medium-high heat. Add the pork belly slices and sprinkle them with a pinch of salt and pepper. Fry for a few minutes, turning them regularly, until they turn golden brown. Be cautious as the pork may splatter.

Glaze and Serve

Now, it’s time for the star of the show – the glaze! Pour the glaze over the pork and continue cooking for a few more minutes until the pork becomes sticky and dark, and the glaze coats every piece. You’re almost there!

Serve this masterpiece as a truly memorable appetizer or as the main course alongside some egg fried rice. Feeling adventurous? Keep the pork intact and create the most amazing burger ever. I guarantee you’ll be hooked and want to make this dish time and time again.

So, what are you waiting for? Get those leftover pork tenderloins ready, and let’s create magic in the kitchen! For more fantastic recipes and culinary inspiration, visit El Reno Ok. Happy cooking!

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