Looking for a great party appetizer, try out Ginger Pork Zucchini recipe. This appetizer recipe pairs with Red and White wines. Red wines include: Barbera, Carmenere, Chianti, Grenache, Malbec, Red Burgundy, and Sangiovese. White wines include: Chardonnay, Gruner Veltliner, Pinot Gris, Riesling Dry, Viognier and White Burgundy. Enjoy! #appetizer, #pork #zucchini
Ginger Pork Zucchini
Prep Time30 minutes
Cook Time25 minutes
Gingered pork filling
dry white wine
freshly ground black pepper
Preheat the oven to 180°C/375ºF. Wash the zucchini and cut them into 8cm/3 inch pieces. With a small sharp knife hollow out the center of the zucchini and remove all the seeds - be careful not to pierce the skin.
Put the zucchini pieces in a pot of boiling water and cook them on high heat for 3 minutes. Drain them, run them under cold water and set them aside.
In a large skillet melt the butter and saute the onion and garlic until golden in color. Do not brown them. Add the meat and cook the mixture over high heat for about 10 minutes or until the meat is completely cooked.
Drain on paper towels. Put the meat mixture in a food processor and add all the other filling ingredients. Process until mixture is finely ground.
Carefully stuff the zucchini with the filling so they are firmly packed. Refrigerate them until ready to use.
Heat the stuffed zucchini pieces for 5-8 minutes in the oven. Slice, and serve immediately.
Pairs with Red and White wines. Red wines include: Barbera, Carmenere, Chianti, Grenache, Malbec, Red Burgundy, and Sangiovese. White wines include: Chardonnay, Gruner Veltliner, Pinot Gris, Riesling Dry, Viognier and White Burgundy.
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