I had such a great time on Sunday sharing with you how to stock your freezer with spring inspired freezer meals. Instead of just doing the comfort classics like lasagna, spaghetti sauce and the such, I was inspired to curate lighter, spring inspired meals.
Our spring is always ridiculously busy. It kicks off with Clint’s birthday in March, St Patrick’s Day a few days later, followed up by Easter, and three sweet little girls birthdays. Both of my older two girls are weeks apart (they are considered Irish twins since they are not even a year apart – 11 months to be exact), and our youngest Clodagh (sounds like Clo-da) will be celebrating her 1st Birthday on May 8th! This is JUST my immediate family… I have four other in-law birthdays sprinkled into there, my parents have their anniversary in there, and Mother’s Day! So it’s safe to say we are busy…
With all of that going on, part of the reason I made sure to stock my freezer with spring inspired dishes was to help account for the busyness of the season – I want to be able to host all of our guests, and keep some of y sanity intact. That’s where this little gem comes into play.
This fantastic Thai Pork Bite recipe comes together pretty easy. Add everything into a bowl, marinate, and wrap in crispy phyllo dough (purchased from the freezer section of my local grocery store). I wrapped these in a flag fold style to make cute little triangles… but if you don’t want to venture that far, feel free to wrap into rectangle parcels.
Thai Pork Bites
- 1 small Pork Tenderloin sliced into small cubes
- 1/4 cup Hoisin Sauce
- 3 tbsp Peanut Butter creamy
- 3 tbsp Brown Sugar
- 1 tsp Fresh Ginger grated or minced
- 1 1/2 tsp Sesame Oil
- pinch Hot Pepper Flakes
- 1/4 cup Green Onions diced
- 1/4 cup Cilantro
- 3 tbsp Oramge Juice
- 1/4 cup Chicken Broth low sodium
- 2 tbsp Cornstarch
- pinch Salt
- 1 cup Butter melted, for brushing phyllo dough
- 1 package Store Bought Phyllo defrosted
- In a bowl mix all of the wet ingredients together (minus the butter), and pour over cubed tenderloin. Marinate in fridge for at least an hour, preferably overnight.
- Pour meat mixture & marinade into a pot and simmer over medium heat for 10 minutes or until sauce is thickened. Remove from the heat and let stand until cooled.
- Remove phyllo dough from package and place in a cookie sheet lined with parchment paper. Cover with a damp tea towel. THIS IS CRUCIAL! You don’t want your phyllo pastry to dry out, and it will if left out in the open.
- Take one piece of phyllo and brush completely with butter. Add a second layer of phyllo and do the same. Make sure to match your side the best you can.
- Cut lengthwise into four sections. Place 1 tbsp of cooled pork mixture in the top corner of one of the sections. Taking opposite top corner, flag fold your pastry, covering the pork mixture turning it into a triangle. Continue to fold over back and forth until the section is complete. ONE Section = ONE phyllo bite.**Follow “Freeze It” instructions if not cooking immediately.
- Preheat oven to 350 degrees. Place directly on a parchment lined sheet. Bake from frozen for about 35 minutes or until phyllo pastry is a golden colour.
You can catch my “how to flag fold” on the recent event Diana and I hosted on Facebook: Virtual Freezer Meal Party.
Thank you guys for stopping in today! I can’t wait to see you guys again soon, and stay tuned – next week I’ll be hosting another freezer friendly cooking class. I can’t wait to see you there!