Four Happiness Pork Recipes

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FOUR HAPPINESS PORK



Four Happiness Pork image

Learn how to make the classic Shanghai specialty Four Happiness Pork with this simple recipe that boils the pork and then braises it in seasonings.

Provided by Rhonda Parkinson

Categories     Entree     Dinner

Time 2h30m

Yield 6

Number Of Ingredients 7

1 1/2 pounds lean pork
1 cup water
2 tablespoons sherry
6 tablespoons dark soy sauce
2 slices ginger
1 Scallion
2 tablespoons sugar

Steps:

  • Put pork in boiling water. Boil 1 minute. Drain. Rinse in cold water.
  • Cut pork into 2-inch cubes.
  • Put pork and 1 cup water in an earthenware or any other heavy pot. Bring water to boil. Add sherry, soy sauce, ginger , and scallion.
  • Cover pot tightly. Simmer over very low heat 2 hours.
  • Add sugar. Bring to high heat. Baste until gravy coats the meat.
  • May be prepared in advance. May be frozen. Reheat before serving.
  • Enjoy.

Nutrition Facts : Calories 303 kcal, Carbohydrate 7 g, Cholesterol 100 mg, Fiber 1 g, Protein 32 g, SaturatedFat 6 g, Sodium 976 mg, Sugar 5 g, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

FOUR HAPPINESS PORK



Four Happiness Pork image

A Shanghai specialty! "You will not find this dish on restaurant menus because it is too time-consuming. However, it is as common to Chinese families as roast beef is to Western families. It is delicious with steamed buns and any vegetable dish." From Madame Wong's Long-Life Chinese Cookbook.

Provided by Cynna

Categories     Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs lean pork
1 cup water
2 tablespoons sherry wine
6 tablespoons dark soy sauce
2 slices gingerroot
1 scallion
2 tablespoons sugar

Steps:

  • Put pork in boiling water.
  • Boil 1 minute; Drain. Rinse in cold water.
  • Cut pork in 2-inch cubes.
  • Put pork and 1 cup water in an earthenware or any other heavy pot.
  • Bring water to boil.
  • Add sherry, soy sauce, ginger, and scallions.
  • Cover pot tightly; Simmer over very low heat 2 hours.
  • Add sugar.
  • Bring to high heat.
  • Baste until gravy coats the meat.
  • May be prepared in advance. May be frozen.
  • Reheat before serving.

Nutrition Facts : Calories 317, Fat 9.7, SaturatedFat 3.3, Cholesterol 100.4, Sodium 1600.5, Carbohydrate 9.3, Fiber 0.3, Sugar 7.2, Protein 39.4

FOUR HAPPINESS MEATBALLS



Four Happiness Meatballs image

Provided by Food Network

Categories     main-dish

Yield 36 servings

Number Of Ingredients 14

2 tablespoons sesame seeds
1 pound ground beef
6 ounces Chinese sausage(Lop Cheong), coarsely chopped
1/3 cup finely chopped jicama
1/4 cup cornstarch
2 tablespoons hoisin sauce
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon minced ginger
1 tablespoon soy sauce
1 tablespoon shredded tangerine peel
2 teaspoons sesame oil
3 tablespoons lemon juice
2 tablespoons packed brown sugar
1 tablespoon cooking oil

Steps:

  • Place sesame seeds in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan to cool. Combine meatball ingredients in a medium bowl; mix well. Shape mixture into 1-inch diameter balls. Combine glaze ingredients in a small bowl. Place a wide nonstick frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Add meatballs and cook, turning occasionally, until browned on all sides and meat is no longer pink in center, 6 to 8 minutes (cut to test). Drain oil from pan. Pour glazing mixture over meatballs; cook over high heat until meatballs are nicely glazed, about 2 minutes. Transfer to a serving platter and sprinkle with sesame seeds.

PORK AU POIVRE



Pork Au Poivre image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings (1 serving is 4 ounces)

Number Of Ingredients 7

1 1/4 pounds pork tenderloin
1 teaspoon Dijon mustard
1 tablespoon black peppercorns, coarsely ground or crushed
2 teaspoons olive oil
1/2 cup low-sodium chicken broth
1/2 cup dry red wine
Salt

Steps:

  • Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
  • In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve.

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