HOISIN-GLAZED PORK BOWL WITH VEGETABLES
Inspired by Chinese char siu pork, this weeknight recipe uses an easy cooking method that yields a tasty sauce with a subtle sweetness. The tangy hoisin marinade for the pork can do its job in just 24 seconds or 24 hours. It coats the tenderloin as it cooks, leaving behind caramelized bits in the bottom of pan, which then get deglazed to create a dressing that flavors the rice. As for the garnishes, use as many crisp-tender vegetables as you like, and change them up as you please. Sugar snap peas would be good here, as would shredded napa cabbage, or just about anything fresh and crunchy.
Provided by Susan Spungen
Categories dinner, grains and rice, meat, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
- Season pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the marinade. Toss to evenly coat, cover, and set aside. You can let the pork marinate, covered and refrigerated for up to 24 hours, or you can cook it right away.
- Heat oven to 375 degrees. Heat oil in a large (12-inch) nonstick, oven-proof skillet over medium-high. Remove pork from marinade, letting excess drip back into the bowl. (Reserve marinade.) Sear pork for 2 to 3 minutes on the first side and about 2 minutes on the other, until nicely browned and caramelized.
- Remove from heat and pour remaining marinade over the pork, turning to coat evenly. Transfer pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes, or until an instant-read thermometer reads 145 degrees. (The smallest piece of pork, from the thin end of the tenderloin will be done first, so begin checking temperature at 10 minutes and remove pieces from the oven as they are done.)
- Meanwhile, prepare the vegetables: Use a peeler to shave the carrots lengthwise into strips. Slice the radishes paper-thin using a mandoline. Thinly slice the scallions on an angle.
- Transfer pork to a plate and set aside to rest. Add rice wine vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding more water if needed. It should be the consistency of heavy cream. Transfer to a small bowl, stirring in any juices that accumulated from the plate with the pork.
- Distribute rice among 4 bowls. Thinly slice the pork and divide among the bowls. Drizzle the sauce over the pork and rice and garnish each bowl with the carrots, radishes, scallions, snow peas and pickled ginger, if using. Serve immediately.
HOISIN-SPICE GLAZE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
BROILED COD WITH HOISIN GLAZE
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the hoisin sauce, ketchup, soy sauce, vinegar, sesame oil, garlic and ginger in a large bowl. Add the cod and turn to coat. Cover and refrigerate 1 hour.
- Remove the fish from the refrigerator. Position a rack in the middle of the oven and preheat the broiler. Line a baking sheet with foil. Remove the fish from the marinade, reserving the marinade, and arrange on the pan (if the fillets are skin-on, arrange them skin-side down).
- Broil the fish 4 minutes. Brush with the reserved marinade, making sure to coat the top and sides. Rotate the pan 180 degrees and broil until the fish is charred in spots and flakes easily with a fork, 4 to 5 more minutes.
- Arrange the fillets on a platter. Sprinkle with sesame seeds and sliced scallions.
HOISIN-GLAZED BURGERS
Give regular burgers a makeover with a hoisin sauce glaze brushed on at the end of grilling and served on the side.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill or grill pan to medium-high heat.
- Heat the oil in a small saucepan over high heat. Add the ginger and garlic and cook, stirring, until soft, about 2 minutes. Whisk in the hoisin sauce, ketchup, sherry, sesame oil, soy sauce and bring to a boil. Remove from heat and cool slightly.
- Mix the beef with the cilantro, 1 teaspoon salt and 1/4 teaspoon pepper using your hands until just combined. Form into four 3/4-inch-thick patties and about 4 1/2 inches in diameter.
- Lightly oil the grill grates and grill the burgers, flipping once for medium, 4 to 5 minutes per side, brushing the burgers with some of the sauce in the last few minutes of cooking time.
- Serve the burgers on the buns with the extra sauce on the side and lettuce, tomato, onion and pickles on top and fries on the side if desired.
HOISIN HOT DOGS
Grill some sausages brushed with hoisin sauce, then top with cucumber and spring onion for a different take on a classic hot dog
Provided by Esther Clark
Categories Dinner, Lunch, Snack, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Mix the sriracha with the mayonnaise. Brush the sausages with the hoisin sauce and cook under a grill following pack instructions. Split the hot dog buns, fill each with a sausage and spoon over some extra hoisin sauce. Top with the cucumber, the sriracha mayonnaise and spring onions.
Nutrition Facts : Calories 406 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium
HOISIN GLAZED HOT DOGS
This recipe is from the National Hot Dog & Sausage Council. Hoisin is a type of chinese bbq sauce that has a very molasses type flavor. You will not like this if you do not like molasses. Also do not use normal bbq sauce for the hoisin.
Provided by Xexe383
Categories Lunch/Snacks
Time 35m
Yield 8 hot dogs, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat hoisin, honey, gingerroot and garlic in a small saucepan over medium heat.
- Allow sauce to simmer for 2-3 minutes then remove from heat.
- Reserve ¼ cup of sauce.
- Lightly score diagonal cuts across the hot dogs.
- Liberally brush hot dogs with sauce.
- Preheat a gas or charcoal grill for the direct grilling method, using medium heat.
- Place hot dogs on grill rack, about 4 to 5 inches from the heat. Cook hot dogs over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes, basting often with the sauce.
- During last 3 to 4 minutes, open hot dog buns and lightly toast them over indirect heat.
- Brush buns with reserved hoisin sauce.
- Place hot dogs into heated buns.
- Sprinkle chopped green onions atop hot dogs.
Nutrition Facts : Calories 645, Fat 31.5, SaturatedFat 11.7, Cholesterol 48.7, Sodium 1957.4, Carbohydrate 70.2, Fiber 3.1, Sugar 26.1, Protein 19.7
HOISIN GLAZED PORK
This taste just like the BBQ pork that the Asian market in our area sells. Believe the original recipe may have come from Cooking Light.
Provided by Debbwl
Categories Pork
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill.
- Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
- Slice pork lengthwise, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes before cutting.
HOISIN GLAZED JUMBO DOGS
Make and share this Hoisin Glazed Jumbo Dogs recipe from Food.com.
Provided by Chef mariajane
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat hoisin, honey, gingerroot and garlic in a small saucepan over medium heat. Allow sauce to simmer for 2-3 minutes then remove from heat. Reserve 1/4 cup of the sauce.
- Lightly score diagonal cuts across the hot dogs. Liberally brush hot dogs with sauce.
- Preheat BBQ using medium heat, Place hot dogs on grill rack, about 4-5 inches from the heat. Cool hot dogs over direct medium heat for 10-12 minutes, basting often with the sauce.
- During last 3-4 minutes, open hot dog buns and lightly toast them over indirect heat. Brush buns with reserved hoisin sauce. Place hot dogs into heated buns. Sprinkle chopped green onions on top of hot dogs.
Nutrition Facts : Calories 322.5, Fat 15.7, SaturatedFat 5.8, Cholesterol 24.3, Sodium 978.7, Carbohydrate 35.1, Fiber 1.5, Sugar 13.1, Protein 9.8
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