Tie pork with kitchen string at 1/2-inch intervals. Combine barbecue sauce
rying pan and stir-fry pork for 2 minutes. Add 2
oiling and thickened.
Add pork. Stir until coated.
Turn
Clean the outside of pork removing all fat and silver
You can use my recipe for char siu (#34265) or make it with a mix- both powdered and liquid mixes are available at Asian food stores.
I like the Noh brand, personally.
Chop the char siu and mushrooms finely.
Combine the water and cornstarch and stir into the char siu and mushrooms.
Add salt, soy sauce, sesame oil, hoisin sauce, and sugar, and add enough food coloring to color the mixture a bright red.
Heat the oil and lightly cook the garlic, then add the rest of the filling mixture and cook until thick.
To make the bao ...
) Chop sausage and barbecued pork and set aside separately.
Mix all ingredients except pork in pan.
Stir over low heat until sugar dissolves.
Cut pork into 1 x 1 1/2-inch strips, cutting with the grain of meat.
Score strips; marinate in soy sauce mixture 4 hours or overnight.
Line pan with foil; place meat on rack in pan and bake at 375\u00b0 for 45 minutes.
Baste with marinade; cook 20 minutes and baste again.
Bake 10 minutes longer. Serve hot or cold with hot mustard.
Bring all ingredients, except pork, to a simmer.
Pour over pork, sliced in 2-inch cubes.
Cover and refrigerate overnight. Bake for 1 1/2 hours at 325\u00b0.
Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min).
Add broth cook till heated through.
Combine soy sauce and cornstarch and add to vegetable mixture.
Cook and stir till thick and bubbly.
Serve over rice or crispy noodles and sprinkle with pork.
Blend marinade sauce together.
Place the pork tenderloins in the marinade and let set at least 3 hours or overnight.
Line cooking sheet with foil and place a cooking rack on the foil. Roast at 350\u00b0 for 25 minutes.
Turn and roast for 25 more minutes. Let set for 10 minutes and then slice in thin slices.
Serve with hot mustard, sweet sauce and sesame seed.
This is a great appetizer and can be made the day ahead and then just reheated.
Combine soy sauce, red wine, cinnamon, honey, garlic, food coloring and brown sugar in a low flat dish. Lay 2 pork tenderloins in marinade. Let sit for 1 hour at room temperature, rotating tenderloins several times. Bake at 350\u00b0 for 1 hour and test for doneness. Let cool and slice. Use Chinese hot mustard and sesame seeds for dipping.
br>Saute the onions and pork briefly in the oil.
Put the tomatoes, ketchup, stock, mustard, soy, parsley, sugar, cumin and chilli powder in a heavy-bottomed pan. Stir and gently cook until the mixture is thick and fragrant.
Add the pork, stir well and briefly cook to heat through.
When the sauce is almost ready, heat the bread rolls in a preheated oven. Then slice them in half and top each half with lettuce, and the bottom half of each roll with a quarter of the pork mixture and a good dollop or two of the sour cream. Press down the top and serve with plenty of serviettes on the side.
Heat oven to 400 degrees/.
Trim fat from pork.
Combine sugar, five-spice, salt and cayenne pepper. Rub pork with spice mixture.
Place pork on a rack coated with cooking spray in a foil-lined broiling pan.
Bake for 10 minutes.
Meanwhile, combine hoisin sauce, orange juice and oil; brush all over tenderloin. Bake 10 to 15 minute or until thermometer registers 155 degrees.
Remove from oven; tent with foild and let stand 5 minutes before slicing.
Cut pork into 1-inch thick strips.
Mix the last 4 ingredients and soak the pork in it.
Spread the pork in a baking pan and bake at 350\u00b0 for 45 minutes or until done.
Baking pan should be dry and pork fat starting to come out.
ungent aroma add the bbq pork and stir fry for 2
Slice pork into strips approximately 1 1/2 inches thick, 5-6 inch long, and 1/2 inch wide.
Combine all the ingredients for the sauce and mix well.
Marinate pork strips in sauce for a minimum of 2 hours.
Bake in preheated oven 375\u00b0F for 25 minutes.
Turn meat over and bake for an additional 25 minutes.
Cut pork into strips, 1/2 to 3/4 inch thick.
Combine garlic, sugar, salt, sherry, soy sauce, honey, five-spice, and food coloring.
Pour over meat and marinate for at least 1 hour.
Remove meat from marinade and roast in a 325' oven for 1-1/2 hours basting frequently with the marinade and drippings.
oils down and thickens. Add pork, mix well. Remove from heat
Cook noodles in plenty of boiling water; when al dente, drain and toss with sesame oil, set aside.
Combine sauce ingredients, set aside.
Heat wok, add oil.
Add ginger stir fry until fragrant (about 10 seconds).
Add bok choy, bean sprouts and pork, stir fry 2 minutes.
Then add broth.
When broth is hot, add noodles, cover and cook 2 minutes.
Add sauce, stir well and serve.