ASIAN-MARINATED PORK LOIN WITH GINGERED SWEET POTATOES AND FIVE-SPICE APPLES
Every element in this dish complements the others. The pork, brined to ensure moistness, is ideally set off by the spicy, slightly sweet potatoes, whose warm flavors are echoed by the lightly caramelized apples. This is pork, sweet potatoes and applesauce - that favorite American triumvirate - from an East-West point of view.
Provided by Ming Tsai
Categories main-dish
Yield Serves 4
Number Of Ingredients 33
Steps:
- One day in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a deep baking dish large enough to hold the pork and stir to mix. Add the pork; if it is not covered, add more water. Cover and refrigerate overnight.
- Preheat the oven to 375 degrees F. Rinse the pork thoroughly with cold water, pat dry, and season with the ground pepper to taste. Heat a large skillet over high heat, add the oil, and swirl to caot the bottom of the pan. When the oil shimmers, add the pork and brown on all sides. Transfer the pork to a roasting pan and roast just until the pork is hot through to the center (about 125 degrees F internal temperature), 25 to 30 minutes. The interior of the pork will remain pink.
- Allow the pork to rest for 10 minutes and cut into 1/4-inch slices. Divide the gingered sweet potatoes among 4 plates, surround with the pork, and add the five-spice apples. Garnish with the chives, drizzle with the chile oil, and serve.
- Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and saute, stirring occasionally, until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by one-third over low heat, about 10 minutes. Keep warm.
- Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely. Bring to a boil over high heat and cook until they can be pierced easily with the tip of a knife, 20 to 30 minutes. Drain and trasnfer to a food processor. Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth. Transfer the potatoes to a bowl, correct the seasonings, and serve.
- For the Five-Spice Apples: Heat a medium skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes.
- Add the five-spice powder, brown sugar, apples, and juice. Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes. The apples should retain their shape and some liquid should remain in the pan; do not overcook. Stir in the butter and correct the seasonings. Serve warm.
- For the Chile Oil: In a medium skillet, combine the chile powder, cumin, and salt, and heat over medium heat just until the mixture begins to smoke. Whisk in the oil and remove from the stove.
- Allow the chile oil to cool, transfer it to a glass jar, and let stand overnight. Cover and use or store. The oil will separate from the solids; use the red oil only.
FIVE SPICE SHANGHAI MARINADE
Make and share this Five Spice Shanghai Marinade recipe from Food.com.
Provided by Abby Girl
Categories < 15 Mins
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Note: It is also delicious with seafood, but only needs to be brushed on during grilling.
Nutrition Facts : Calories 402.3, Fat 9.3, SaturatedFat 1.3, Sodium 4048.9, Carbohydrate 19.1, Fiber 2.5, Sugar 5.3, Protein 9.2
CHINESE FIVE SPICE
I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario
Provided by Taste of Home
Time 20m
Yield about 1/2 cup.
Number Of Ingredients 5
Steps:
- In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
FIVE SPICE MARINADE
A chinese-style marinade. Recommended to use with pork, but might be good with chicken? Prep time does not include marinating time.
Provided by LainieBug
Categories Asian
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all marinade ingredients.
- Marinate pork strips six hours, turning occasionally.
- Drain; discard marinade.
- Grill pork.
- Note: I have never actually timed how long it takes to cook the pork, I just make sure it is done, so the cooking time may be off.
Nutrition Facts : Calories 216.1, Fat 11, SaturatedFat 3.7, Cholesterol 45.7, Sodium 971.9, Carbohydrate 10.2, Fiber 0.4, Sugar 7.4, Protein 16.7
CHAR SIU
This is the classic red-cooked barbecued pork that's a favorite in Chinese-American restaurants. It's delicious on its own, but it's also used for dishes like fried rice, lo mein and pork buns. I always keep some frozen and ready. This is also a great dish to cook in the air fryer.
Provided by Jet Tila
Categories main-dish
Time 9h30m
Yield Makes about 2 pounds pork
Number Of Ingredients 11
Steps:
- To make the marinade, stir the soy sauce, hoisin sauce, ketchup, oyster sauce, 1/4 cup of the honey, the sugar, sherry, ginger, five-spice powder and food coloring if using together in a large bowl. Set aside.
- Cut the pork into strips 6 inches long and 3 inches wide. Place the strips flat in a shallow baking dish. Pour the marinade over the pork strips and refrigerate 8 hours or overnight.
- When ready to roast the pork, position one rack to the lowest part of the oven and another rack about 5 inches above it. Preheat the oven to 350 degrees F (175 degrees C).
- Drain the pork; place the marinade in a small saucepan. Bring to a rolling boil. Remove from the heat and stir in the remaining 1/4 cup honey.
- Place a shallow roasting pan on the bottom rack of the oven and fill the pan about three-quarters full with water. Carefully place the pork strips on the oven rack above the roasting pan so all sides of the pork strips are exposed to heat and all are over the pan to catch drips.
- Roast the pork for 30 minutes. Baste the pork strips with the honey mixture and roast for 15 minutes and baste again. Roast until the pork strips are crisp and golden brown, about 10 minutes longer.
- Remove the pork from the oven and let cool. To serve, slice the strips across into 1/2-inch strips and smother with reserved sauce.
FIVE-SPICE SHANGHAI MARINADE
Categories Condiment/Spread Sauce Ginger Low Carb Summer Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Marinate beef or chicken in half of five-spice marinade at least 1 hour and up to 3 hours in refrigerator before grilling. Remove beef or chicken from marinade; boil marinade 1 minute. Brush boiled marinade over beef or chicken while grilling and pass remaining half of marinade separately.
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