Asian Style Stuffed Onions

Asian Style Stuffed Onions

Unfortunately everything isn’t made of meat, but that doesn’t mean we can’t stuff it with meat. These pork stuffed onions will be a hit at your next get together. They are relatively easy to prep/cook and won’t break the bank. Kick off football season right with a tray of these beauties.

Tips / Suggestions

  • Save any leftover stuffing you have. It really goes well with pasta or rice as a second meal.
  • Take your time coring out the onion. Don’t be in a hurry. The last thing you want to do is pierce the outer layer. You can also use a small spoon if you don’t have a melon baller.
  • I suggest using this as an appetizer. It’s really tasty, but strong for a full meal.
Print Recipe

Asian Style Stuffed Onions

Recipe by BacusBBQ
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

kcal

Delicious sweet onions stuffed with an Asian style pork mixture, cooked until tender, and the smothered in a teriyaki sauce. You'll love this dish.

Ingredients

  • 1 lb 1 ground pork

  • 2 2 sweet onions

  • 2 tbsp 2 cilantro chopped

  • 4 cloves 4 garlic chopped

  • 1.5 tbsp 1.5 Golden Mountain sauce

  • 1/2 tbsp 1/2 rice vinegar

  • 1/2 tbsp 1/2 ground ginger

  • 3 tbsp 3 toasted sesame oil

  • 1/2 cup 1/2 cashews (unsalted) chopped

  • 1 1 bell pepper chopped

  • 3 tbsp 3 teriyaki sauce of choice

  • 2 tbsp 2 green onions chopped (green end)

  • 2 tbsp 2 pork seasoning of choice

  • 1 1 lime cut in half

  • 1 tbsp 1 sriracha

  • 1 tbsp 1 panko

Directions

  • Take both onions and chop off the bottom (root side) so that they can stand upright. Also, chop off a small portion of the top before coring. Carefully scoop out the inside of the onions (from the top) so that the exterior of the onion is roughly 1/4'' to 1/3'' thick. Ideally a melon baller is to be used to make this a quicker process.
  • Take half of the removed onion pieces and save them for the filling. The other half can be save for another dish.
  • Coat both onions with toasted sesame oil and apply the seasoning over the exterior of both onions. Place them in a small pan (standing upright) to make it easier to move them around.
  • Heat a pan over medium high heat. Once hot, add toasted sesame oil, sweet onions, and the bell pepper. Cook for roughly 3 minutes. Add the pork, golden mountain sauce, rice vinegar, garlic, and ginger powder. Mix together and cook for around 8-10 minutes.
  • Add the cashews and stir. Turn off the heat. Add the green onions and stir again. Fill up your onions as much possible till they're essentially overflowing.
  • Heat your grill to 350 degrees F (or oven). Place the onions on a small cast iron pan and set them on the grill. Cook for 45 minutes. During the last 15-20 minutes add the panko.
  • Carefully remove the onions from the pan and set on a plate or cutting board. Top with teriyaki sauce, sriracha, lime juice, cilantro, and sesame seeds. Before serving, carefully slice in half and serve a half per person. Then, dig in!


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