CANTONESE PORK
This Cantonese-style recipe is our favorite way to prepare pork loin. We love it with fried rice and veggies, but it's also delicious sliced and served cold as an appetizer. Try dipping it in soy sauce, hot mustard and sesame seeds. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 262 calories, Fat 10g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 498mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
CHINESE PORK 'N' NOODLES
I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.-Jennifer Enzer of Manchester, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
CANTONESE BARBECUED PORK
This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired.
Provided by SHERRY_G
Categories World Cuisine Recipes Asian Chinese
Time 1h6m
Yield 6
Number Of Ingredients 11
Steps:
- In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
- Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
- Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
- Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
- Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.
Nutrition Facts : Calories 158 calories, Carbohydrate 10.2 g, Cholesterol 44.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 451.4 mg, Sugar 7.7 g
CANTONESE CHAR SIU
Enjoy this delicious honey-glazed pork with jasmine rice, pak choi and spring onions for an easy supper. Choose fattier pork steaks for more flavour
Provided by Maggie Wong
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- First, make the marinade. Whisk the hoisin sauce, red bean curd (along with the sauce from the can), the soy sauces, rice wine, garlic and 3 tbsp honey together. Tip half into a large bowl with the pork, reserving the rest of the marinade for basting later. Season the pork, toss to coat and chill for 5 hrs to marinate.
- Heat the oven to 200C/180C fan/gas 6. Transfer the pork to a roasting tin and roast for 30 mins.
- Meanwhile, mix the remaining marinade with the rest of the honey. Brush over the pork every 10 mins, so it's evenly coloured. Serve with the rice and pak choi, and the spring onions scattered over.
Nutrition Facts : Calories 412 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 38 grams sugar, Protein 40 grams protein, Sodium 1.4 milligram of sodium
CANTONESE SWEET AND SOUR PORK
Make and share this Cantonese Sweet and Sour Pork recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Fill a saucecpan with water and bring to a boil.
- Add the pork and boil until it changes color.
- Drain the pork and pat dry.
- Set aside.
- Mix together the salt, pepper, 5 spice powder, sherry, egg and cornstarch.
- Add the pork and toss to coat well.
- Heat the oil to 350 degrees.
- Deep fry the pork until brown.
- Drain.
- Heat 2 T of oil in a Wok over high heat.
- Add the garlic, onion, peppers and stir fry for 2 minutes, stirring constantly.
- Reduce the heat to medium high and stir in the pineapple juice, vinegar, sugar and ketchup.
- Cook, stirring until thick.
- Add the pineapple and stir to heated through.
- Add the pork and serve hot with pineapple wedges for garnish.
Nutrition Facts : Calories 226.6, Fat 2, SaturatedFat 0.6, Cholesterol 70.5, Sodium 1026.6, Carbohydrate 51, Fiber 3, Sugar 37, Protein 4.1
CANTONESE PORK
This is not Sweet and Sour Pork, but it is similar. It is made in the crock-pot and served over white rice.
Provided by threeovens
Categories One Dish Meal
Time 4h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut tenderloins in half, lengthwise. Then cut into 1/4 inch slices. Heat oil in a large skillet and brown slices over medium low heat.
- Place pork in crockpot. Add remaining ingredients, except rice. Cook on high for 4 hours or 6 to 8 hours on low.
- Serve over hot cooked rice.
Nutrition Facts : Calories 230, Fat 8, SaturatedFat 2.4, Cholesterol 74.8, Sodium 687.1, Carbohydrate 14.8, Fiber 1.1, Sugar 11.8, Protein 24.8
CANTONESE SWEET-AND-SOUR PORK
This Asian-inspired dish is similar to sweet-and-sour pork. The tender vegetables, juicy pork and flavorful sauce are delicious over rice.-Wayne Tews, Antigo, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 8 ingredients; set aside., In a large skillet, brown pork in oil in batches. Transfer to a 3- or 4-qt. slow cooker. Pour tomato sauce mixture over pork. Cover and cook on low for 7-8 hours or until meat is tender., Add pineapple; cover and cook 30 minutes longer or until heated through. Serve with rice.
Nutrition Facts : Calories 231 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 889mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 25g protein.
NOBLE HOUSE BLACK VINEGAR PORK
This is a healthier variation of the Chinese-American Sweet and Sour Pork without the orange dye, MSG and high-fructose corn syrup of the restaurant version.
Provided by Member 610488
Categories Pork
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine pork, 1 tablespoon of Shaoxing wine, the soy sauce and ginger juice. Allow it to marinate for 1 hour.
- When done marinating, add 1 inch oil to a heavy bottomed pot and preheat the oil to 340 degrees F (170C). Prepare a wire rack by lining it with several layers of paper towels.
- Put the potato starch in a small bowl, and roll each piece of pork in it to give each piece an even coating of starch.
- Fry the pork in batches (depending on how big your pot is) until lightly browned and cooked though. Transfer the fried pork to the paper towel lined rack.
- In a saute pan, add the remaining Shaoxing wine along with the black vinegar, rice vinegar, soy sauce and sugar. Turn the burner on to high heat and bring the mixture to a boil.
- Add the cooked pork to the black vinegar sauce and continue boiling until the sauce is very thick and syrupy and coats each piece of pork, rather than the pan. Serve with steamed rice.
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