ginger, chopped green onion, garlic, sweet sauce (if using), and salt
After making your sweet rice, (follow the directions on
uter rind from the ribs/pork belly, and cut into 1
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.
Spray crock pot with Pam and place pork roast inside. Mix remaining ingredients until sugar has dissolved. Pour over roast and cook on low until pork can be shredded with a fork (8-10 hours). The finished meat/liquid mixture can be frozen for later use.
My favorite way to put this meal together is as follows: make a bed of delicious cilantro lime rice (#310516) on a plate. Top with a scoop of black beans and a scoop of sweet pork. Cover with romaine lettuce and drizzle with equal parts Ranch dressing and salsa verde on top.
You can use my recipe for char siu (#34265) or
uns clear. Soak the combined sweet and jasmine rice for 1
Clean the outside of pork removing all fat and silver
Combine all salad ingredients in a large bowl and toss to combine.
Whisk together all ingredients for sweet and sour dressing then pour over salad and toss to combine. Season.
Tie pork with kitchen string at 1/
minute.
Add in pork; saute until lightly browned and
ll of it.
Fry Chinese sausage in a pan or
lice julienne.
Freeze the pork loin for 20-30 minutes
and green onion to make sweet-sour sauce.
Heat one
hen starting to cook this recipe.
Keep a bowl handy
ried veggies for a great Chinese meal!
tir well.
Add the pork to a large casserole pan
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.