Cantonese Lean Pork Congee Recipes

CANTONESE PORK

Cantonese Pork image

This Cantonese-style recipe is our favorite way to prepare pork loin. We love it with fried rice and veggies, but it's also delicious sliced and served cold as an appetizer. Try dipping it in soy sauce, hot mustard and sesame seeds. -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories Dinner

Time 3h10m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon Chinese cooking wine or mirin (sweet rice wine)
4 garlic cloves, crushed
1 teaspoon minced fresh gingerroot
1 teaspoon hoisin sauce
1 teaspoon oyster sauce
1 teaspoon Chinese five-spice powder
1 teaspoon salt
1 teaspoon red food coloring, optional
1 boneless pork loin roast (about 4 pounds)

Steps:

In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 262 calories, Fat 10g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 498mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

CANTONESE LEAN PORK CONGEE

Cantonese Lean Pork Congee image

This is a favorite brunch item served in dim sum restaurants.

Provided by Vivian Lee

Categories Breakfast Eggs

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup long grain white rice
½ teaspoon salt
1 teaspoon vegetable oil
5 cups water
½ pound boneless pork loin roast
1 ½ teaspoons oyster sauce
1 salted (hard-cooked) duck egg, chopped
1 hundred-year egg, minced
1 (1 inch) piece fresh ginger root, thinly sliced
½ cup chopped green onion
ground black pepper to taste
soy sauce to taste

Steps:

Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes.
Add the pork to the rice, and stir in the water. Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through. Remove the pork from the pot with a slotted spoon, and set aside. Continue to simmer the rice for 20 minutes. Chop the pork into small cubes, and mix with the salted egg and hundred-year egg.
After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce. Serve in bowls, and garnish with ginger and green onion. Have soy sauce and pepper on the side for seasoning.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 38.9 g, Cholesterol 345.7 mg, Fat 11 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 3.1 g, Sodium 461.3 mg, Sugar 0.4 g

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