lice thinly.
Cube the pork, or chop it up finely
Soak dried mushrooms.
Shred roast pork, Chinese cabbage stems, bamboo shoots, and
etal blade, combine all roast pork ingredients except pork; blend until smooth.
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.
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.
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.
Preheat a grill plate over high heat. Lightly coat with oil. Chargrill pineapple for 2-3 mins per side, until tender. Cut slices into quarters.
In a large bowl, combine pork, red cabbage, Chinese cabbage, cilantro, coconut, green onions and pineapple. Set aside.
Meanwhile, to make the sumac dressing, whisk together all ingredients. Season to taste. Drizzle over salad just before serving.
Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl.
Sprinkle cinnamon on top, add pork, marinate one hour or cover and refrigerate overnight for best results, turning occasionally.
Drain pork fillets from marinade, reserve marinade.
Put pork on wire rack over baking dish.
Bake in a moderate oven 30 minutes, turning frequently with tongs and basting frequently with marinade.
Remove from oven, put on board and allow to cool.
Cut pork into diagonal slices to serve.
nd green onions.
Add Chinese cabbage and cook for 3
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.
In a bowl combine minced pork, egg, garlic, ginger, oyster sauce,
sing a 'boneless' pork roast, you can skip this
br>Using sharp knife, score pork by making shallow cuts diagonally
Spread mixture over inside of pork. Roll up and tie with
00b0C.
Score the inner pork belly with a sharp knife
Mix all the marinade ingredients together in a dish, add the pork and marinate for at least 2 hours, turning occasionally.
Heat the oven to 180c.
Place the pork on a rack in the middle of the oven.
Place a pan with 6mm of water on the bottom rack in the oven and roast for 30 minutes.
Allow to rest for 10 minutes.
For the glaze, heat oil in saucepan over moderate heat, stir in golden syrup and soy sauce.
Spoon over meat just before serving.
Slice on the diagonal to serve.
Cut roast pork into 1/2 by 2 inch pieces. Chinese style roast pork can be