Let's Wok - Recipes
Let's Wok - Recipes
Pork tenderloin wrapped in serrano ham
Pork tenderloin wrapped in serrano ham A creamy outdoor wok dish on HOT WOK This dish is perfect for outdoor cooking on a HOT WOK – even in cold and windy weather. Juicy pork tenderloin wrapped in serrano ham, finished in a creamy mushroom sauce, makes a hearty and flavourful meal that works year-round. Ingredients (4 servings) 2 pork tenderloins Serrano ham slices Salt and freshly ground black pepper Butter (or butter spread suitable for cooking) 1 onion, sliced 200–250 g mushrooms, sliced 2 cups cooking cream Water (as needed) Cream cheese, to taste Vegetable stock or beef stock (optional) Fresh flat-leaf parsley, finely chopped Preparation Prepare the meatSlice the pork tenderloins into even medallions. Season lightly with salt and pepper. Wrap each piece with one slice of serrano ham. The ham will hold in place on its own – no kitchen string needed. Preheat the HOT WOKLight the HOT WOK and place a large paella pan on top. Add a small amount of butter and let it melt. Sear the porkSear the wrapped pork medallions over high heat until nicely browned on all sides. Remove them from the pan and let them finish cooking gently on the grill or rest while you prepare the sauce. Cook the vegetablesAdd a little more butter to the pan. Sauté the onions and mushrooms until soft and lightly golden. Make the saucePush the vegetables to the side of the pan and pour in the cooking cream. Stir well with a wooden spoon, loosening the flavours from the bottom of the pan. Adjust the consistency with a little water if needed. Add extra flavourStir in cream cheese for a richer taste. Season with salt and pepper, or add vegetable stock or beef stock if desired. Finish the dishReturn the pork medallions to the pan and let everything simmer gently for a few minutes. Garnish with freshly chopped flat-leaf parsley before serving. Tip White wine can be used instead of water in the sauce, but the dish works just as well without alcohol. Serving suggestions Serve with tagliatelle, rice, boiled potatoes, rösti, croquettes or your favourite side dish. A warming and flavour-packed meal, made for outdoor cooking on HOT WOK. For this recipe, the cooking was done using a Wok Burner 12 kW Pro, combined with a 12 kW flat burner ring and a 35 cm paella pan — a powerful setup that delivers high, even heat, making it ideal for outdoor wok cooking, searing meat, and preparing sauces on a HOT WOK Wok burner.
Yaki Udon by HOT WOK
Recipes for Yaki Udon Recipe: 3 - 4 people Ingredients: 800 g pork (pork belly) 6 brown mushrooms Carrot slices 4 onions 1 cinnamon stick Light sesame Dark sesame 2 star anise Some cloves Some allspice grains Chinese cabbage Rice vinegar 2-3 spring onions 3-5 cloves of garlic 4 packs of udon noodles Soybean paste Soy sauce Tomato paste Salt / Pepper Preparation on HOT WOK:Turn on your Hot Wok and let it heat up. Add the pork, 2 chopped onions, cinnamon stick, star anise, cloves, pepper, allspice, salt, and pepper. Let it simmer for 30 minutes. Take out the meat and cut it into small pieces. Sauce preparation:Mix 2 teaspoons of soybean paste with a pinch of salt, a little pepper, 2 spoonfuls of cooking water from the pork, a little rice vinegar, and 1 tablespoon of tomato paste. Continue on your HOT WOK: First, sauté chopped onions and garlic. Then take it out. Sauté the meat in your HOT WOK. Add the vegetables and sauté them too. Add onions and garlic again and sauté over medium heat. After 2-3 minutes, add the noodles, then the sauce. Finish by adding spring onions and serve the dish from your HOT WOK. By: John Legga
Sweet and sour pork meatballs
Pork meatballs made in HOT WOK For 4 persons: 400 g pork2 cloves of garlic1 onion1/2 green pepper1/2 red pepper1/2 yellow pepper2-3 slices pineapple Rapeseed or sunflower oil for frying For the marinade:1/3 teaspoon salta little white pepper1 tbsp light soy sauce1 tbsp rice wine1 egg1 tbsp cornstarch For the sauce:4 tbsp ketchup3 tbsp sugar3 tbsp rice wine vinegar1/2 tsp salt1 tsp cornstarch3 to 5 tbsp water Preparation:Cut the pork into thin slices and marinate in the refrigerator for 1-4 hours.Chop the peppers, onions and garlic. Mix the meat in the cornflour after marinating and form into small balls. Mix the sauceFry the meatballs at about 180 degrees and remove them. Fry the meatballs again to make them crispy and remove them from the pan. Fry the garlic in a little oil. Add the onion to the garlic and fry a little. Add the peppers and allow to colour. Add the sauce and stir. Add the meatballs and stir to distribute the sauce. Serve with rice or noodles. (Recipe by Uwe Hagemann)
Thai inspired spareribs
Thai inspired spareribs and definitely not the last time we make them here. 3 sides spareribs1 red onion3 chillies (depends on the strength)1/3 fennel3 good slices of ginger3 bay leaves2 star anise2 dl soy1/2 Katjap manis2 dl apple must3 dl water2 tablespoons brown sugarSalt and pepper 1) Remove the membrane at the back of the spare ribs.2) Place them in the Traeger at 100 degrees, for 2 hours (can be omitted).3) Coarsely chop the chilli, red onion, fennel and ginger4) After 2 hours, cut up the spareribs, cut between the legs and spread them in a fireproof dish or something that can withstand the heat.5) Divide all the other ingredients into the dish and stir. Now the barrel must go back into the Traeger.6) After 3 hours, take the dish out, the spareribs out of the dish and strain the liquid.7) Transfer the spareribs to a hot wok, together with the liquid.8) Reduce liquid in so it sticks to the spareribs.Now you are ready for Thai-inspired spareribs.
Asian pork and rice
The dish includes pork, vegetables, jasmine rice and sesame seeds.You need for 4 people: 2 pcs. garlic clove Oil and butter as needed Water approx. 6 dl. Jasmine rice 300 gr. 1 piece. Cucumber 2-3 carrots 600 gr Salad / Pak Choi 600 gr. Pork tenderloin 600 gr. Sesame seeds 50 gr Mayonnaise 50 ml. Soy sauce Season with salt and pepper - if necessary. sugar and chilli.Put rice to code with 1 tsp. salt for 12 min. Bring the pot to a boil, leave the water in the pot with rice and let the rice soak for 10-12 min or until the water is absorbed.Cut cucumber into slice or dice.Cut carrots into slices or stalksChop salads coarsely.Cut the pork into stripsFinely chop the garlic.Mix the mayonnaise and soy together in a bowl.Heat sunflower oil in the wok and saute the garlicClean the wok and now fry the sesame seeds in the wok over high heat. 3-4 min.Reheat the Wok with a little sunflower oil and start frying the carrots over full heat. 4-5 min.Add the salad / pak choi and fry for 2 min over medium heat. Then pour this mixture into a bowl.Mix the sunflower oil, spices, chili m.m. in and fry the pork in the wok over high heat. 3-5 min. Add fried vegetables from before, a little sugar, salt and pepper - a little soy sauce and turn this until it is fried together for 3 min.Serve with rice, pork, cucumber, vegetables, etc. on the plate. Sprinkle sesame seeds and top with soy mayonnaise.Bon appetite.
