rying pan and stir-fry pork for 2 minutes. Add 2
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.
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
hen starting to cook this recipe.
Keep a bowl handy
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
Cut pork into small cubes. Chop shallots and mince garlic.
Saute pork until brown. Remove meat (leave fat in pan) and saute the shallot and garlic on medium-high heat until lightly brown. Remove and saute mushrooms.
Add everything back into the pan, including the soy sauce, rice vinegar, dark soy sauce, water and spices (star anise, five spice, cinnamon, and ginger). Simmer for about 60 minutes or until tender. Add the eggs during the last 10-15 minutes.
Garnish with chopped scallion and sliced hard cooked eggs.
Cut pork with the grain into strips
o room temperature.
Cut pork roast in half lengthwise. Cut
arge resealable plastic bag. Add pork belly. Seal bag, pressing out
Cook in fry pan with pork juices until boiling , then simmer
nce as part of a chinese meal.
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.
up olive oil. Sprinkle the pork generously with salt and brush
) Chop sausage and barbecued pork and set aside separately.