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.
etal blade, combine all roast pork ingredients except pork; blend until smooth.
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.
Soak dried mushrooms.
Shred roast pork, Chinese cabbage stems, bamboo shoots, and
Mix chicken, buttermilik and 3 packets of NOH Chinese Roast Chicken seasoning.
Mix well and allow to marinate overnight if possible.
When ready to cook, heat oil.
Scramble 4 eggs in a bow and add 1/2 cup of milk. Set aside.
Sift flour with 4 tablespoons of NOH Chinese roast chicken seasoning.
Dredge chicken pieces in flour, then egg, then flour again.
Allow dredged pieces to sit for 15 minutes before frying.
Fry chicken pieces for about 15-20 or until juices run clear.
he mixture.
Slice the pork fillet into 1 inch slices. Flatten
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.
lice thinly.
Cube the pork, or chop it up finely
arge enough to hold the pork snug - or - in a Ziploc
nd green onions.
Add Chinese cabbage and cook for 3
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.
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.
Cut pork into 3 lengthwise strips.
Combine soy sauce, beef broth, brown sugar and garlic; pour over.
Cover; refrigerate 2 hours, turning meat frequently.
Remove from marinade; place on rack in roasting pan.
Add few tablespoons water to prevent smoking.
Roast at 350\u00b0 for 1 1/4 hours or well done.
Turn and baste with marinade.
Cut in thin slices.
Serve with sesame seed and Chinese mustard.
00b0C.
Score the inner pork belly with a sharp knife
br>Insert meat thermometer.
Roast about 1 hour or until
Place the pork fillet into a shallow dish. Brush
arge bowl.
Add the pork loin roast, baste thoroughly and marinate