o blend.
Pour over pork strips; toss well to coat
Mix marinade ingredients well. Add pork. Mix well and marinate at
For the Pork:.
Put pork in a bowl, cover with
Since rice is the most important ingredient in South China menus, the average person will eat about 1/2 to 1 cup uncooked or 1 to 2 cups cooked rice with other food served at the meal.
Use this ratio when cooking:
1/2 cup uncooked = 1 cup cooked rice. To prepare for 4 to 6 people, measure 2 to 4 cups (or more) of raw uncooked short/medium grain rice.
Do not use any other kind for authentic Chinese rice; the grains should stick together rather than separate.
o wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt
owl, mix the celery cabbage, pork, green onions, wine, cornstarch, the
baking dish. Add the pork and rub all over to
arger slow cooker. Top with pork and scallion whites. Bring broth
Slice the pork belly into 2-inch wide
efore serving whole or chopping Chinese style on the bone.
Place dried mushrooms in a small bowl, cover with cold water and let stand for 1 hour. Drain. Discard stems and slice caps thinly.
Meanwhile, heat oil in a large saucepan over medium heat; cook shallots, garlic and chili, stirring, for 5 mins or until shallot softens. Add 8 cups water, the stock, zest, juice and tamarind and bring to a boil.
Add the pork, shiitake and crimini mushrooms to pan. Reduce heat and simmer, covered, for 10 mins or until soup is hot. Season to taste. Serve soup sprinkled with scallion.
owl. Set aside.
Mix pork, garlic, egg, 2 tablespoons chives
arlic, and cumin. Coat the pork on all sides with the
Add carrots,celery,leek,rotel tomatoes,diced tomatoes,mushrooms,pork tenderloin,red wine,worcestershire sauce and chinese five spice powder to crock pot.
Stir.
Cook on high for 4 hours or until pork tenderloin is tender, on low setting appox 6-7 hours.
Cook egg noodles according to package directions.
Serve pork and vegetables over egg noodles.
Rub five spice powder on pork and salt liberally.
Fry
In a food processor, finely chop ginger and garlic.
Add scallions; coarsely chop.
Remove from the processor; set aside. In the same processor work bowl, coarsely chop the carrots; remove and set aside.
Add the Chinese cabbage; coarsely chop.
In a large skillet, warm 1 tablespoon of the sesame oil over medium-high heat until hot but not smoking.
Add the ginger, garlic, scallions and ground pork; stir-fry, breaking up the meat, until the pork is no longer pink, about 5 minutes.
ogether in a bowl. Add pork; toss until evenly mixed.
Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.
ll of it.
Fry Chinese sausage in a pan or
eices and cut up the chinese sweet pork sausage into bite sized