Chinese Barbecued Pork Parfaits Recipes

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.

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Preheat Oven To 350.
• Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
• Add meat to marinade making sure it is coated with marinade.
• Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
• Place meat on a wire rack over a baking pan along with marinade.
• Bake 45 minutes turning and basting frequently with marinade.
• Let meat rest for 15 minutes before slicing.

Steps:

• In a small bowl, combine the first 10 ingredients. Cover and refrigerate 1 cup sauce for thickening; set aside remaining sauce for basting., Cut the roast in quarters and place on a rack in a shallow roasting pan; pour 1 in. of water into bottom of pan. Spoon half of the remaining sauce mixture over roast. Cover and bake at 350° for 1-1/2 hours, basting occasionally with remaining sauce., Increase heat to 400° bake, uncovered, 15 minutes longer, basting occasionally. Remove roast; cool slightly. Shred pork with two forks., Place reserved sauce mixture in a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened; stir in shredded pork., In each of twenty-four 3-oz. glasses or mini dessert bowls, layer rice and shredded pork; sprinkle with cashews and green onions.

Steps:

• In each of four 1-pint wide-mouth canning jars, divide and layer ingredients in the following order: pulled pork, corn, mashed potatoes, and macaroni and cheese. Cover and freeze or refrigerate until ready to serve. When ready to serve, remove jar lids and microwave until heated through. , To serve from freezer, partially thaw in refrigerator overnight before microwaving.