CHINESE LEAF PORK WRAPS
Go beyond the standard tortilla by using lettuce as a wrap. Pack full with spiced pork, mushrooms, rice and spring onions
Provided by Good Food team
Categories Canapes
Time 20m
Number Of Ingredients 12
Steps:
- Heat the oil in a wok and add the pork mince. Stir-fry over a high heat for 5 mins until cooked through. Remove with a slotted spoon and set aside.
- Add the garlic, ginger, mushrooms and spring onions to the wok. Stir-fry for 2-3 mins, then add the rice & peas. Stir-fry for 1 min, then add the egg and cook until the egg scrambles. Stir through the parsley, pork, soy and seasoning.
- Pile the rice and pork into Chinese leaves and serve with soy and sweet chilli sauce.
Nutrition Facts : Calories 490 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium
CHINESE ROAST PORK ON GARLIC BREAD
Chinese roast pork on garlic bread is one of the great New York sandwiches, a taste of the highest peaks of Catskills cuisine: thinly sliced, Cantonese-style char siu married to Italian-American garlic bread beneath a veil of sweet-sticky duck sauce. It's been around since the 1950s, a favorite of the summertime borscht belt crowd. You can make the sandwich with store-bought char siu if you like, but I prefer the homemade variety because I can make it with fancy pork from the farmers' market. It's also juicier and more flavorful. Then, layer the meat onto garlic bread, and add a drizzle of duck sauce - for that, I use leftover packets from Chinese takeout orders or make my own with apricot preserves cut through with vinegar. Some people add a slash of hot mustard; others fresh pickles, or coleslaw. "It's the ultimate assimilation crossover food," the food writer and erstwhile restaurant critic Arthur Schwartz told me. "That sandwich is a symbol of acculturation."
Provided by Sam Sifton
Categories dinner, lunch, weeknight, sandwiches, main course
Time 1h15m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Cut the pork into 1-by-4-inch pieces (each about the size of a stick of butter).
- Make the marinade: In a large bowl, whisk together the honey, soy sauce, wine, hoisin sauce, oyster sauce, five-spice powder and, if using, the bean curd and its liquid. Add the pork, and mix thoroughly, then cover, and refrigerate for a few hours or up to 1 day.
- When you're ready to cook the pork, heat the oven to its highest temperature (not the broil setting). Line a large sheet pan with aluminum foil, and put a metal rack on top. Take the pork out of the marinade, and place it on the rack in an even layer. Reserve remaining marinade.
- Slide the pan into the top third of the oven, and roast for 20 minutes. Turn the pieces, and roast until each piece is deeply caramelized on all sides and fall-apart tender, another 20 to 25 minutes, basting with the remaining marinade. (If the pork isn't as caramelized as you'd like, turn on the broiler to crisp the meat's exterior, 1 to 2 minutes.)
- Turn off the oven, and transfer pork to a cutting board. Let the pork rest for 10 minutes, then slice about half the pieces lengthwise into thin strips about the size of thick-cut bacon. (Reserve the uncut pieces for future use, over rice, in stir-fries, etc.)
- Make the garlic bread: Mash together the butter and garlic, and then spread across the sliced sides of the rolls or bread. Place bread directly onto middle rack in the still-hot oven to toast for 3 to 5 minutes. While your bread is toasting, prepare your homemade duck sauce by stirring together the apricot jam with vinegar, to taste.
- Assemble the sandwiches: Spread mustard on one side of toasted bread, then duck sauce on the other. Add the sliced roast pork, garnish heavily with sliced scallions and serve.
CHINESE ROAST PORK
Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Chinese
Yield 9
Number Of Ingredients 8
Steps:
- To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
- Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 15.1 g, Cholesterol 81.9 mg, Fat 21.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.1 g, Sodium 1309.5 mg, Sugar 10.7 g
ROAST PORK WITH CHINESE VEGETABLES
Roast Pork with Chinese Vegetables was a very popular American Chinese dish served in virtually all Chinese restaurants. Fresh slices of Chinese char siu roast pork stir fried in a melody of Chinese vegetables makes this a healthy and delicious stir-fry dish.
Provided by Bill
Categories Pork
Time 35m
Number Of Ingredients 19
Steps:
- Prepare all of the vegetables and set aside. Things will move quickly once the wok is on the stove, and you'll want to be prepared!
- Heat your wok over medium high heat, and spread 1 tablespoon of oil around the perimeter of the wok. Immediately add the minced ginger, and let fry for 5 to 10 seconds.
- Stir in the minced garlic, and immediately add the mushrooms and red bell peppers. Stir fry for 15 seconds. Turn the heat up to high, and add the bamboo shoots, water chestnuts, and Shaoxing wine. Stir-fry for another 10 seconds. Next add the roast pork. Stir fry for 20-30 seconds.
- Next, add the bok choy and give everything a good stir fry for 15 seconds. Add the soy sauce, salt, sugar, sesame oil, oyster sauce, and fresh ground pepper. Continue to stir-fry for another 20 seconds.
- Add the snow peas and continue to stir-fry until they are evenly distributed in the mixture. Stir in the chicken stock, and let the mixture come to a boil.
- Once it comes to a boil, stir in half of the cornstarch thickener, and cook for 20 seconds--until the sauce thickens and coats the back of a spoon. Add more of the cornstarch mixture if the sauce seems thin and if there is too much standing liquid. Add more chicken stock if the dish isn't saucy enough for your liking--it's all about your personal preference! Check how things are tasting, and if you'd like, you can add more soy sauce, oyster sauce, or salt to taste.
- Plate and serve with steamed rice!
Nutrition Facts : Calories 237 kcal, Carbohydrate 12 g, Protein 19 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 52 mg, Sodium 752 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHINESE MINCED PORK IN LETTUCE CUPS
Nice and fresh tasting. Great as an entree or you could use these as appetizers in smaller portions. You could also try making this with ground turkey or chicken.
Provided by PalatablePastime
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut lettuce ahead of time into cup shapes to have it ready; choose leaves towards the center of the head of lettuce.
- Use kitchen shears to cut any shapes needed, if necessary; set aside to chill.
- Saute pork in a large skillet until it is browned.
- Remove meat from skillet and drain off any fat.
- Add onions to skillet and cook for 5 minutes or until tender, then stir in garlic and ginger.
- Add wine and pork to the skillet and stir until wine reduces.
- Add hoisin, oyster and soy sauces, stirring to mix well.
- Stir in water chestnuts and cilantro and heat through.
- Place on platter and garnish with toasted pine nuts.
- Serve meat with lettuce cups.
ORIENTAL MINCED PORK IN LETTUCE LEAVES
This is a very tasty, quick and easy recipe to throw together. I serve it in iceberg lettuce leaves as a great low carb meal, but if prefer carbs it is great served with noodles.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a pan or wok, stir-fry onion and garlic until onion is soft, add both minces and stir-fry until cooked through.
- Add capsicum and sauces, reduce to a simmer, cook uncovered, stirring occasionally for about 4-5 Min's.
- Add sprouts and cook until they soften slightly but are still crunchy, stir in green onions and seeds.
- Divide lettuce leaves among plates and spoon pork mixture into leaves.
- Tip: After removing outer dead leaves, cut the end off lettuce and hold under cold running water, the leaves will fall off one by one, intact.
Nutrition Facts : Calories 495.9, Fat 29.7, SaturatedFat 9.9, Cholesterol 125.1, Sodium 1732, Carbohydrate 22.1, Fiber 4.2, Sugar 10.9, Protein 35.8
ROAST PORK WITH CHINESE LETTUCE
Number Of Ingredients 7
Steps:
- 1. Mince garlic, then combine with sugar, soy sauce, salt and pepper. Rub over pork and let stand 1 hour. Meanwhile preheat the oven to 350 degrees. 2. Place pork on a rack over a roasting pan containing several inches of water, and roast 1 hour. Meanwhile cut lettuce in 1-inch sections. 3. Remove pork and drain off fat. (Set rack aside.) Line bottom of pan with lettuce place pork on top. Return to oven and roast 45 minutes more.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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.
STIR-FRIED PORK WITH CHINESE LETTUCE AND PEPPERS
Number Of Ingredients 9
Steps:
- 1. Dice pork, lettuce, green peppers and onions. 2. Mince ginger root, then combine with soy sauce, sugar and salt. 3. Heat oil. Add pork and stir-fry until golden (about 3 to 4 minutes). 4. Add onion and stir-fry 1/2 minute. Add peppers stir-fry 1 minute more. Add lettuce stir-fry another minute. 5. Add ginger-soy mixture and stir-fry to blend flavors (1 to 2 minutes more). Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
ROAST PORK (CHINESE STYLE)
I used to eat this with rice or plain just like that. The skin is crispy and kids just loves it. Easy to make and taste really yummy. Some Chinese Restaurants sells this too.
Provided by Stanley the Westie
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 200ºC.
- Score the inner pork belly with a sharp knife.
- Rub the meat with 30g of coarse salt and the five-spice powder.
- Pierce metal skewers through the upper and lower portion of the pork belly to prevent it from shrinking during roasting.
- Rub the remaining coarse salt on the skin of the pork belly.
- Roast the pork for 45 minutes to an hour.
- Halfway through the roasting time, remove the roast pork from the oven and rub off all the salt from the skin. Prick the skin all over with a stainless steel tenderiser needle.
- Return the pork to the oven and roast it on high heat until pork is blackened and skin is crispy. Remove from oven and scrape off the blackened part.
- Return to oven and continue roasting till done.
Nutrition Facts : Calories 3885, Fat 397.6, SaturatedFat 145, Cholesterol 540, Sodium 12837.6, Protein 70
ROAST PORK WITH CHINESE LETTUCE
Number Of Ingredients 7
Steps:
- 1. Mince garlic, then combine with sugar, soy sauce, salt and pepper. Rub over pork and let stand 1 hour. Meanwhile preheat the oven to 350 degrees. 2. Place pork on a rack over a roasting pan containing several inches of water, and roast 1 hour. Meanwhile cut lettuce in 1-inch sections. 3. Remove pork and drain off fat. (Set rack aside.) Line bottom of pan with lettuce place pork on top. Return to oven and roast 45 minutes more.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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