Make Ahead Chinese Pork Recipes

MAKE-AHEAD CHINESE PORK

Make-ahead Chinese pork image

Perfect for having friends over, prepare ahead for less stress on the night or freeze for a quick fix supper.

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

Ingredients

4 carrots , peeled and sliced on the diagonal
600g pork fillet, cut into bite-sized pieces
1 large red pepper , seeded and chopped into large chunks
1 tbsp Chinese five-spice powder
2 tbsp soy sauce
1 chicken or vegetable stock cube, crumbled
1 bunch spring onion , white part left whole, green tops finely sliced
boiled rice or noodles to serve

Steps:

Up to a day ahead, and when you have 15 minutes to spare, prepare the ingredients and toss them all, except for the sliced spring onion tops, together in a large pan. Cover the pan with its lid and refrigerate until you're ready to eat.
Pour 600ml/1 pint of boiling water over the pork and vegetables and give everything a good stir. Cover the pan and bring to the boil. Stir and cover again and simmer gently for 10 minutes until the vegetables are tender and the pork is cooked. (The dish can now be chilled and then frozen for up to 1 month). Just before serving, stir in the spring onion tops. Ladle into bowls with rice or noodles.

Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.67 milligram of sodium

CHINESE ROAST PORK (AUTHENTIC AND DELICIOUS)

Chinese Roast Pork (Authentic and Delicious) image

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

Ingredients

4 lbs pork loin roast
1/2 teaspoon salt
3 tablespoons soy sauce
1/2 teaspoon sesame oil
2 tablespoons white wine or 2 tablespoons rose wine
3 teaspoons hoisin sauce
3 cloves garlic (minced)
3 drops red food coloring
1/2 cup sugar
3 teaspoons oyster sauce
1 teaspoon ground ginger
2 tablespoons Chinese bean paste
4 shallots (diced)
4 tablespoons honey

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 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

Ingredients

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

MAKE-AHEAD OVEN-ROASTED PULLED PORK

Make-Ahead Oven-Roasted Pulled Pork image

Pulled pork isn't just for barbecue sandwiches. Keep this freezer-friendly little piggy on hand to make your weeknight dinners doable and delicious!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h

Yield 20

Number Of Ingredients 5

Ingredients

4 to 6 lb boneless pork shoulder roast (Boston butt)
20 cloves garlic, peeled
1/4 cup olive oil
2 teaspoons salt
2 teaspoons pepper

Steps:

Heat oven to 325°F. In 13x9-inch (3-quart) baking dish, place pork fat side up. Make (20) 1-inch slits in the fat, and tuck a clove of garlic into each. Rub all over with oil. Sprinkle with salt and pepper; rub into meat.
Cover tightly with foil. Roast 5 1/2 to 6 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F. Remove from oven; let rest until cool enough to handle, about 30 minutes.
Shred meat with two forks, discarding garlic as you go. Toss shredded pork in some of the pan juices (if any) to coat. Divide pork into 2-cup portions. Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least an hour. Transfer to freezer; freeze up to 3 months.

Nutrition Facts : Calories 160, Carbohydrate 0 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1/2 Cup, Sodium 270 mg, Sugar 0 g, TransFat 0 g

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