etal blade, combine all roast pork ingredients except pork; blend until smooth.
Soak dried mushrooms.
Shred roast pork, Chinese cabbage stems, bamboo shoots,
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.
b>pork.
Place pork, fat side down, in prepared roasting pan.
Roast pork
ven to 3503F.
Pat pork dry with paper towels.
o 325\u00b0F. Pat the pork dry with paper towels and
Season.
Spread stuffing over pork. Roll up tightly and secure
br>Using sharp knife, score pork by making shallow cuts diagonally
Spread mixture over inside of pork. Roll up and tie with
ven to 425\u00b0F. Score pork rind with sharp knife. Rub
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.
inutes.
Meanwhile, steam the roast pork in a separate saucepan until
25 degrees F.
Wipe pork roast with damp paper towel and
ven to 425\u00b0F. Weigh pork and calculate cooking time (allow
00b0C.
Score the inner pork belly with a sharp knife
Prepare your pork roast by rinsing under cold water
165 degrees C).
Season roast generously on all sides with