For the Pork:.
Put pork in a bowl, cover with
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.
rying pan and stir-fry pork for 2 minutes. Add 2
ix barbeque sauce and barbeque pork together in a bowl.
You can use my recipe for char siu (#34265) or
ll of the meats mixture, garlic and onion mix, salt and
lice julienne.
Freeze the pork loin for 20-30 minutes
or the pork: In a small bowl, combine the garlic, rosemary,
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.
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.
arge enough to hold the pork snug - or - in a Ziploc
hen starting to cook this recipe.
Keep a bowl handy
hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper
dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice
lender, mix spring onions, coriander, garlic, ginger, all spice, gr. coriander
Heat oil in a wok over medium heat and fry garlic for 1 minute.
Add hoisin sauce, oyster sauce, soy sauce and sesame oil.
cook stirring for 2 minutes.
Add the cornstarch/water mixture and bring to a boil until sauce thickens, around 2 minutes.
Remove from heat and stir in pork and scallions.
Transfer to a bowl and allow to cool completely.
Clean the outside of pork removing all fat and silver
medium saucepan. Cook the garlic and ginger until fragrant. Add
Tie pork with kitchen string at 1/
Make barbecued pork: Preheat oven to 350F and