CHINESE BARBEQUE PORK (CHAR SIU)
In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 5h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
- Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
- Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
- Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
- Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
- Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
- Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 49.1 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 7.9 g, Sodium 2421.1 mg, Sugar 42.5 g
STICKY BBQ-GLAZED PORK TENDERLOIN
This dish is packed with flavor: smoke, sweetness and spice combined with beautifully cooked, silky meat. The contrast is delicious, and using a store-bought barbecue sauce makes it simple and quick to prepare.
Provided by Ree Drummond Bio & Top Recipes
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
- Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
- Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
- Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
- Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
- Heat a grill pan or grill over medium heat.
- Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.
CHARDONNAY ROSEMARY PORK ROAST
This was something I whipped up when looking for something new and different to try for a pork roast. My husband loves this recipe.
Provided by Chris and Fay
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pierce pork roast multiple times with a fork and place into a roasting bag. Pour wine over the roast. Sprinkle ginger, garlic, rosemary, and black pepper over the roast, respectively. Seal roasting bag.
- Cook until pork is slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.9 g, Cholesterol 53.1 mg, Fat 5.9 g, Fiber 0.1 g, Protein 17.6 g, SaturatedFat 1.9 g, Sodium 31.5 mg, Sugar 0.1 g
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- In a small bowl, stir the ketchup with the soy sauce, honey, vinegar and mustard until combined.
- Preheat the oven to 375°. In a large ovenproof skillet, heat the oil until shimmering. Season the pork loin with salt and pepper and sear it in the skillet over moderately high heat until browned all over, about 6 minutes. Transfer the skillet to the oven and roast the pork for 30 minutes. Slather the pork with some of the barbecue sauce and roast for about 10 to 15 minutes longer, or until an instant-read thermometer inserted in the center of the roast registers 140°. Transfer the pork loin to a cutting board and let rest for 10 minutes.
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