etal blade, combine all roast pork ingredients except pork; blend until smooth.
Soak dried mushrooms.
Shred roast pork, Chinese cabbage stems, bamboo shoots,
Using
a high flame, heat a well greased frying pan and add salt.
Scramble egg, add roast pork, onions, bean sprouts and rice.
Stir-fry for 2 minutes.
Add soy sauce, m.s.g. and pepper. Cook
and stir for 1 minute.
Can use chicken, turkey or ham in place of pork.
r cooked rice.
Dice roast pork and onion.
Wash bean
Heat 1 tablespoon oil in a wok or skillet over medium-high heat; stir-fry roast pork 1 minute, remove and set aside.
Heat 3 tablespoons oil in the same pan over medium-high heat; stir-fry bok choy and snow peas 1 minute, add salt.
Add pork, stock, soy sauce and sugar; stir-fry 1 minute.
Combine cornstarch and water; add to wok and stir until thickened.
Serve over rice or ramen noodles.
Fry onion in oil until tender, but not browned.
Add tomato sauce and steak sauce, seasoning to taste, and roast pork.
Serve on toasted hamburger buns.
o 400 degrees.
Place pork roast in a shallow metal pan
Heat canola oil in a large nonstick skillet over medium-high heat.
Add eggs; stir-fry for 1 minute or until done. Remove from pan.
Add yellow onion to pan; saute 2 minutes or until translucent.
Stir in Chinese-style Roast Pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat.
Add rice and soy sauce; stir-fry 2 minutes.
Return eggs to pan; cook 1 minute.
Stir in iceberg lettuce (if using), green peas, salt and pepper; stir-fry 1 minute.
Sprinkle with green onions, and drizzle with sesame oil.
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
he meaty parts of the roast; stuff with shallots and garlic
b>pork.
Place pork, fat side down, in prepared roasting pan.
Roast pork
ven to 3503F.
Pat pork dry with paper towels.
1/2 ounces of pork filling in the center of
o 325\u00b0F. Pat the pork dry with paper towels and
Season.
Spread stuffing over pork. Roll up tightly and secure
br>Using sharp knife, score pork by making shallow cuts diagonally
Spread mixture over inside of pork. Roll up and tie with
ven to 425\u00b0F. Score pork rind with sharp knife. Rub
Pork shoulder dry rub.
Add,
Halve pork lengthwise. Combine remaining ingredients in large bowl. Add pork; turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat the oven to 425\u00b0F. Drain pork, reserving marinade. Place pork on oiled wire rack in a baking pan.
Roast, uncovered, for 30 mins. Reduce oven temperature to 350\u00b0F.
Roast pork, uncovered, for 1 hour more or until browned and cooked through, brushing occasionally with reserved marinade. Let stand, covered, for 10 mins before slicing.