ery thick.
For the pork, place the eggs and milk
rying pan and stir-fry pork for 2 minutes. Add 2
rying pan, add half the pork and cook over a high
ix barbeque sauce and barbeque pork together in a bowl.
Roast a 2 pound fresh pork butt at 325\u00b0 for 1 hour.
Baste with a mixture of 2 tablespoons each of honey, soy sauce, sherry, and the garlic and red food coloring.
o work on getting them crispy as this didn't quite
).
Remove fat from pork; cut pork meat into 2-inch
Clean the outside of pork removing all fat and silver
You can use my recipe for char siu (#34265) or
Tie pork with kitchen string at 1/
ll of it.
Fry Chinese sausage in a pan or
lice julienne.
Freeze the pork loin for 20-30 minutes
o give the chicken a crispy texture.
For the sweet
Combine pork, water chestnuts, green onions, soy
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.
hen starting to cook this recipe.
Keep a bowl handy
side.
Combine crispy shallots and breadcrumbs. Dredge pork slices in flour
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.
arge enough to hold the pork snug - or - in a Ziploc
Combine all. Cover. Chill 24 hours.
Heat oven 375.
Put pork and marinade into a sprayed baking dish. Cover. Bake 30 minutes.
Uncover. Stir well. Bake 40 minutes or until liquid is reduced and pork is crispy.