CHINESE PASTRY ROAST PORK PUFFS
Chinese Roast Pork Puffs are a dim sum classic similar to the Roast Pork bun except they are wrapped in a slightly sinful, yet heavenly pastry puffs!
Provided by Sarah
Categories Appetizers and Snacks
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oil in a wok over medium heat and stir-fry the onion until translucent. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce and cook until it starts to bubble up. Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened. Remove from the heat and stir in the pork. Set aside to cool completely.
- Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the puff pastry to smooth out the seams. Once rolled, the puff pastry square should be 30% larger than where you started. Cut into equal squares (whatever size you prefer). Ours were about the size of a large ravioli.
- Put about 1 1/2 teaspoons of filling onto a pastry square and brush the edges with egg wash. Cover with another pastry square and use a fork to crimp it closed. Make sure they're tightly sealed. Repeat until all the filling and/or pastry has been used.
- Brush the tops of the pastries with egg wash and sprinkle with sesame seeds. Bake for 18-20 minutes, or until puffed and golden brown. Serve warm!
Nutrition Facts : Calories 169 kcal, Carbohydrate 11 g, Protein 5 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 200 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHINESE ROAST PORK
Steps:
- For the marinade: Put the ginger, shallots, and garlic into a blender, and puree.
- Transfer the mixture to a bowl, and add the oyster sauce, hoisin sauce, and tomato paste, and stir to incorporate.
- For the pork: Put the trimmed tenderloins into a baking dish, and pour over half of the marinade, turning to coat. Cover the dish with plastic wrap, then place the pork in the refrigerator, and let it marinate for a minimum of 30 minutes to a maximum of 24 hours.
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a large, ovenproof saute pan over medium-high heat. Remove the pork tenderloins from the marinade and sear on all sides in the hot pan. Baste the pork with the remaining marinade throughout the cooking process.
- Slide the pan into the preheated oven, and cook until the pork is cooked through, approximately 20 minutes. Allow the meat to rest for 15 minutes before serving.
CHAR SIU (CHINESE BBQ PORK)
"Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it's important to cook with indirect heat.
Provided by David&Andrea
Categories World Cuisine Recipes Asian Chinese
Time 3h40m
Yield 4
Number Of Ingredients 9
Steps:
- Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
- Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
- Marinate pork in refrigerator, 2 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
- Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 482.9 calories, Carbohydrate 53.5 g, Cholesterol 126.7 mg, Fat 8.9 g, Fiber 0.6 g, Protein 43.8 g, SaturatedFat 3.1 g, Sodium 2249.8 mg, Sugar 48.3 g
CHAR SIU STYLE SAUSAGE PUFFS
We've combined sausage rolls with the flavours of Chinese char siu pork - doubly delicious!
Provided by Cassie Best
Categories Lunch, Snack, Starter
Time 50m
Number Of Ingredients 10
Steps:
- You can make the pastry up to 2 days before. Weigh the flour into a bowl and add 1/2 tsp salt. Holding the butter by the foil (to prevent it from becoming too warm), grate it directly into the flour on the coarse side of the grater. Dip the block of butter into the flour every now and then, and mix the grated butter into the flour with a cutlery knife to prevent it clumping together in the bowl. When the butter is evenly distributed throughout the flour, pour in 100g cold water. Mix with the cutlery knife until it clumps together. Tip onto your work surface and knead briefly to bring the pastry together - don't overwork or you'll lose the pockets of butter, which will create the layers. Wrap in cling film and chill for at least 30 mins.
- Heat oven to 200C/180C fan/gas 6 and line two baking trays with parchment. Squeeze the sausagemeat from the skins into a bowl. Add the five-spice, oyster sauce, hoisin and ginger. Mix until fully combined.
- Lightly flour your work surface. Roll out the pastry to the thickness of a 50p coin, then use a 10cm biscuit cutter to stamp out as many circles as you can. Fold the scraps back on themselves, but don't scrunch up the pastry, or you'll lose the layers. Re-roll and stamp out a few more if you can - you should make 18-20.
- Scoop the sausage mixture into balls (the size of cherry tomatoes) with a spoon and put in the middle of each pastry circle. Brush a little beaten egg over the pastry, then fold three sides in to partially cover the sausage and create a triangle shape, pinching the corners together. Brush more egg over the top of the pastry and sprinkle with sesame seeds. Arrange on the trays and bake for 25 mins until golden brown. Cool on the trays, ready to pack up for a picnic - or serve warm. Will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 163 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
CHINESE ROAST PORK (AUTHENTIC AND DELICIOUS)
Do not deviate from this recipe. It may look complicated, but it is actually very easy! - NOTE: THE 2 HOURS OF MARINATING TIME IS NOT INCLUDED IN THE PREPARATION OR COOKING TIME.
Provided by Alan Leonetti
Categories Pork
Time 42m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine salt, sugar, soy sauce, oyster sauce, sesame oil, ginger, hoisin sauce, bean paste, garlic, shallots and wine in a large bowl.
- Add the pork loin roast, baste thoroughly and marinate 2 hours.
- Place the roast on a rack in a roasting pan, and bake in a preheated oven at 425 degree for 15 minutes.
- Turn meat and bake 7 minutes longer.
- Remove the meat and brush with the honey mixed with the red food color.
- Return to the oven for 10 minutes, or until done.
- Cut the meat crosswise into thin slices and serve either hot or cold.
CHINESE ROAST PORK
20 years ago I took Chinese cooking classes, and our teacher recommended Chinese Cooking for Beginners by Huang Su-Huei. This recipe is from that book, slightly modified. It's a nice basic roasted pork, very easy to make. I use it for fried rice, ramen soup and in steamed Chinese buns. Prep time does not include marinating time. Update: Since posting the recipe, I am cooking low-sodium and no longer add the salt to the recipe as the soy sauce is salty enough, as is low-sodium soy sauce.
Provided by duonyte
Categories Pork
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cut the pork into 1 inch wide strips.
- Mix sugar, rice wine, hoisin sauce, soy sauce, and salt (I use only 1 teaspoon salt) in a bowl or zippered plastic bag.
- Add meat to marinade and refrigerate overnight, turning a couple of times if you can.
- Preheat oven to 400 degrees Fahrenheit.
- Line roasting pan with foil.
- Spray rack with oil for ease of cleanup.
- Place meat on rack in pan and roast for 30 minutes.
- Serve hot or cold.
- Note: I sometimes add garlic, star anise, or ginger to the basic marinade. I slice at least half of the meat and freeze the slices.
Nutrition Facts : Calories 211.8, Fat 15.3, SaturatedFat 5.3, Cholesterol 53.8, Sodium 597.1, Carbohydrate 4.2, Fiber 0.1, Sugar 3.7, Protein 12.9
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