Chinese Pork Roll Ups Recipes

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CHINESE PORK TENDERLOIN



Chinese Pork Tenderloin image

A delicious and easy to prepare marinade consisting of ingredients that can be easily found at a Chinese grocery store. Don't let the ingredients fool you, this is a meal that even the less adventurous will enjoy.

Provided by JENNIFER72_00

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h40m

Yield 6

Number Of Ingredients 10

2 (1 1/2 pound) pork tenderloins, trimmed
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry
1 tablespoon black bean sauce
1 ½ teaspoons minced fresh ginger root
1 ½ teaspoons packed brown sugar
1 clove garlic
½ teaspoon sesame oil
1 pinch Chinese five-spice powder

Steps:

  • Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
  • Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

Nutrition Facts : Calories 221.7 calories, Carbohydrate 5 g, Cholesterol 98.5 mg, Fat 5.5 g, Fiber 0.3 g, Protein 35.8 g, SaturatedFat 1.7 g, Sodium 373.5 mg, Sugar 2.7 g

CHINESE PORK ROLL-UPS



Chinese Pork Roll-Ups image

Make and share this Chinese Pork Roll-Ups recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

3 boneless pork chops, sliced into thin strips (3/4 lb, total weight)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Chinese five spice powder
1 tablespoon vegetable oil
3 cups shredded red cabbage
1 (8 ounce) can sliced water chestnuts, drained
1/4 lb mushroom, sliced
1 cup beef broth
1 tablespoon cornstarch
2 tablespoons hoisin sauce
2 tablespoons soy sauce
8 flour tortillas, warmed

Steps:

  • In a bowl, toss the pork slices with the salt, pepper, and five-spice powder; set aside.
  • Heat oil in a large skillet over high heat.
  • Add in cabbage; stir-fry for 3 minutes.
  • Add in pork; stir-fry for 3 minutes.
  • Add in water chestnuts and mushrooms; stir-fry 3-5 minutes or until mushrooms have softened.
  • Whisk the broth and cornstarch together in a small bowl until smooth.
  • Add to pork mixture; cook about 2 minutes or until thickened and clear.
  • Remove pan from heat; stir in hoisin sauce and soy sauce.
  • Spread 1/2 cup filling over a warmed tortilla and roll up; repeat with remaining filling and tortillas.

Nutrition Facts : Calories 259.2, Fat 9.2, SaturatedFat 2.6, Cholesterol 46.6, Sodium 734.5, Carbohydrate 24.3, Fiber 2.5, Sugar 3.7, Protein 19.5

BBQ PULLED PORK AND CHEESE ROLLUPS



BBQ Pulled Pork and Cheese Rollups image

Provided by Food Network

Categories     appetizer

Time 9h20m

Yield about 250 pork and cheese pinwheels

Number Of Ingredients 27

3 tablespoons dark chili powder
3 tablespoons granulated garlic
3 tablespoons mustard powder
3 tablespoons granulated onion
3 tablespoons paprika
3 tablespoons salt
3 tablespoons black pepper
1 1/2 tablespoons cayenne
1 1/2 tablespoons dried oregano
2 cups apple cider vinegar
2 cups liquid smoke
1 bone-in pork shoulder (approximately 5 pounds)
Barbecue Sauce, recipe follows
Five 12-ounce balls store-bought pizza dough
10 packed cups shredded smoked gouda
1 onion, chopped
3 tablespoons vegetable oil
1/4 cup chopped garlic
One 28-ounce can San Marzano whole peeled tomatoes
One 7-ounce can chipotle peppers in adobo, chopped with the liquid
Three 20-ounce bottles ketchup
1-quart apple cider
9 ounces brown mustard
1 cup molasses
1/4 cup dark chili powder
1/4 cup paprika
1 tablespoon cayenne

Steps:

  • Preheat the oven to 275 degrees F. Place a rack in a roasting pan.
  • For the spice rub: Combine the chili powder, granulated garlic, mustard powder, granulated onion, paprika, salt, black pepper, cayenne and oregano in a medium bowl.
  • For the wet mop: Combine the apple cider vinegar, liquid smoke and 2 cups water in a large bowl.
  • Rub the pork with the spice rub and place on the rack. Pour the wet mop over the top and cover the roasting pan with 2 layers of aluminum foil.
  • Roast the pork until it shreds easily in numerous places, approximately 6 hours. Shred the pork and toss it with the Barbecue Sauce. (The mixture will keep up to a week in airtight containers in the fridge and up to 3 months in the freezer.)
  • Increase the oven heat to 450 degrees F. Line 2 baking sheets with parchment.
  • For the rollups: Roll out one of the balls of pizza dough into an 18-by-9-inch rectangle. Lay the shredded pork mixture (about 1 pound) in the center of the rectangle, leaving about a 1-inch border. Sprinkle 2 cups of the gouda over top. Starting on the long side, roll the pizza dough up so that you have a long spiral about 2- to 3-inches thick and 18 inches long. Repeat with the remaining ingredients.
  • Bake the rolls on the prepared baking sheets, in batches if necessary, until cooked through, 13 to 15 minutes. Slice into rounds about 1/3-inch thick and serve warm. Each roll should yield about 50 pork and cheese rounds.
  • Cook the onion in the oil in a large pot over medium heat until translucent. Add the garlic and cook until fragrant. Add the tomatoes and chipotle peppers, breaking them up with a wooden spoon. Bring the sauce to a boil, reduce the heat and simmer until the flavors meld, about 15 minutes. Puree the sauce in a food processor in batches, if necessary.
  • Return the sauce to the pot and add the ketchup, apple cider, mustard, molasses, chili powder, paprika and cayenne. Bring the sauce to a boil, reduce the heat to medium-low and cook at a bare simmer, stirring occasionally, for 2 hours.
  • Cool to room temperature. (The sauce will keep up to a week in airtight containers in the fridge and up to 6 months in the freezer.)

MU-SHU STYLE PORK ROLL-UPS



Mu-Shu Style Pork Roll-Ups image

This recipe is from the summer 2007 edition of EAT magazine. This is a delicious and easy weeknight meal. My family loved it!

Provided by Dine Dish

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 (10 inch) flour tortillas
1 teaspoon toasted sesame oil
12 ounces lean boneless pork, cut into strips
2 cups loose-pack frozen stir fry vegetables (any combination)
1/4 cup bottled hoisin sauce

Steps:

  • Preheat oven to 350 degree F. Wrap tortillas tightly in foil. Heat in preheated oven for 10 minutes to soften. (Or wrap tortillas in white, microwave-safe paper towels; microwave on high [100 percent] power for 15 to 30 seconds or until tortillas are softened.).
  • Meanwhile, in a large skillet heat sesame oil over medium-high heat. Add pork strips; stir-fry for 2 to 3 minutes or until done Add stir-fry vegetables. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.
  • Spread each tortilla with 1 tablespoon of the plum or hoisin sauce; place a quarter of the meat mixture just below the center of each tortilla. Fold the bottom edge of each tortilla up and over the filling. Fold in the sides until they meet; roll up over the filling. Makes 4 servings.

Nutrition Facts : Calories 385.2, Fat 11.9, SaturatedFat 3.2, Cholesterol 50.7, Sodium 747.8, Carbohydrate 43, Fiber 2.6, Sugar 5.7, Protein 24.6

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