Asian Pork With Hot Mustard Sauce Recipes

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ASIAN PORK WITH HOT MUSTARD SAUCE



Asian Pork with Hot Mustard Sauce image

You're not likely to have many leftovers when you serve this taste-bud-tingling pork dish. Does it ever go fast when I make it for a party!-Alice Hoffman, Perry, Iowa

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 tablespoon ground mustard
1 teaspoon canola oil
1 teaspoon cider vinegar
1/8 teaspoon salt, optional
Dash ground turmeric
1/4 cup milk
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon sugar
1/4 teaspoon molasses
1 garlic clove, crushed
2 pork tenderloins (1 pound each)
1 tablespoon sesame seeds, toasted, optional

Steps:

  • In a large bowl, combine the mustard, oil, vinegar, salt if desired and turmeric; gradually add milk until smooth. Refrigerate. , In a large resealable plastic bag, combine the soy sauce, ketchup, sugar, molasses and garlic; add pork. Seal bag and turn to coat; refrigerate for 4-6 hours, turning occasionally., Discard marinade. Place pork in a shallow roasting pan. Bake, uncovered, at 325° for 15-17 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Slice pork; sprinkle with sesame seeds if desired. Serve with mustard sauce.

Nutrition Facts :

GRILLED PORK WITH HOT MUSTARD



Grilled Pork with Hot Mustard image

I love Chinese food, and this soy-marinated tenderloin is one of my favorites. It's terrific served warm or cold, especially when dipped in the zippy mustard sauce.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup reduced-sodium soy sauce
2 tablespoons dry red wine or chicken broth
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon ground cinnamon
2 pork tenderloins (3/4 pound each)
HOT MUSTARD:
1/4 cup Dijon mustard
1 tablespoon honey
1 teaspoon prepared horseradish
2 teaspoons sesame seeds, toasted

Steps:

  • In a large resealable plastic bag, combine the soy sauce, wine, brown sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.

Nutrition Facts : Calories 197 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 408mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CHINESE RESTAURANT STYLE HOT MUSTARD



Chinese Restaurant Style Hot Mustard image

It's so easy to whip up your very own Chinese hot mustard! Simple and uncomplicated, with no cooking needed. This can be diluted further with the addition of more water. White pepper is optional, but adds extra kick. Store remaining mustard in the refrigerator.

Provided by Lorraine Pierce

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 3

¼ cup dry mustard
3 tablespoons cold water
⅛ teaspoon ground white pepper

Steps:

  • Whisk mustard, water, and white pepper together in a bowl.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 1 g, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, Sodium 0.3 mg

CHINESE BBQ PULLED PORK SLIDERS WITH PICKLED CUKES AND CARROTS AND SWEET-AND-HOT MUSTARD SAUCE



Chinese BBQ Pulled Pork Sliders with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 7h10m

Yield 12 sliders

Number Of Ingredients 31

1/4 cup light brown sugar
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon Chinese five-spice powder
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon onion powder
1 boneless pork butt or shoulder, fat cap scored deep (about 5 pounds)
Butter, for griddling
12 slider rolls, preferably King's Hawaiian
Pickled Cukes and Carrots, for serving, recipe follows
Sweet-and-Hot Mustard Sauce, for serving, recipe follows
Sweet Chile Sauce, for serving, optional
2 cups rice vinegar
1/4 cup sugar
2 teaspoons kosher salt
1 cup shredded carrots
1 cup half-moon slices English cucumber
1 teaspoon crushed red pepper
1/4 cup dried mustard
1/4 cup boiling water
2 tablespoons honey
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/2 cup rice vinegar
1/4 brown sugar
1/4 teaspoon table salt
1 to 2 tablespoons crushed red pepper
1 tablespoon fresh grated ginger
1 clove garlic, grated

Steps:

  • Mix the brown sugar, salt, pepper, five-spice powder, garlic powder, ground ginger and onion powder in a bowl, and then rub all over the pork. Place on a wire-racked baking sheet. Cover with plastic wrap and let it sit for 2 hours, or preferably overnight in the refrigerator.
  • Preheat the oven to 325 degrees F with the oven rack in the middle position.
  • Remove the plastic wrap and cover the pork with a layer of parchment paper. Then seal over the top with aluminum foil. Roast for 3 hours. Remove, uncover and drain any liquid fat. Return the pork to the oven and roast until the pork registers 200 degrees F on an instant-read thermometer and the pork is well browned, about 1 1/2 hours more. Transfer the pork to a large dish, cover with foil and let rest for 20 minutes.
  • Sandwich Build: Using two forks or your hands, pull apart the warm pork into shreds and chunks. Butter and griddle the rolls until golden brown. Place ample quantities of pork on the bottom buns, then top with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce or Sweet Chile Sauce if desired.
  • Bring 1 cup water, the vinegar, sugar and salt to a boil in a saucepan until the sugar and salt are dissolved. Take off the heat, and add in the carrots, cucumbers and crushed red pepper and let sit for at least 30 minutes.
  • Mix the mustard, water, honey, sesame oil, vegetable oil and salt in a bowl until smooth.
  • Ingredients and Directions
  • Bring the vinegar, sugar and salt to a boil in a saucepan and cook until dissolved. Simmer until thickened and reduced by half, about 15 minutes. Stir in the crushed red pepper, ginger and garlic, and serve.

CHINESE BARBECUED PORK ( CHA SIEU)



Chinese Barbecued Pork ( Cha Sieu) image

Make and share this Chinese Barbecued Pork ( Cha Sieu) recipe from Food.com.

Provided by CJAY8248

Categories     Pork

Time 2h50m

Yield 1 recipe, 6 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin or 1 lb boneless pork, cut into 1 1/2-inch x 1 1/2-inch x 7-inch strips
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon Chinese five spice powder
1 teaspoon sherry wine
2 tablespoons soy sauce
3 tablespoons hoisin sauce
1/2 teaspoon red food coloring

Steps:

  • Marinate pork in salt, pepper, five spice powder, sherry, soy sauce, food coloring, and hoisin sauce for at least 2 hours.
  • Pre-heat oven to 350*.
  • Bake pork on roasting pan rack for 25 minutes on each side.
  • Slice into 1/8" thick slices.
  • Serve hot or cold with toasted sesame seeds and hot mustard or soy sauce.
  • To make hot mustard: Mix 2 oz. dry mustard, 1/2 teaspoons salt, 2 oz. boiling water and 2 teaspoons oil; work all ingredients into a smooth paste.

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