Pork Cantonese Recipes

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.

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.

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.

Steps:

• Grease a baking dish.
• In a shallow dish, combine breadcrumbs, flour and seasoning salt (or regular salt) pepper and garlic powder.
• Dip the pork chops in milk, then into breadcrumb mixture.
• Brown in hot oil on both sides; drain fat.
• Place the pork chops in prepared baking dish.
• To make the sauce: In the same frypan sauté onion and garlic for about 5-6 minutes.
• Add in tomatoes with juice, and remaining ingredients (with green pepper) bring to a boil, and simmer about 15 minutes.
• Mix cornstarch with cold water.
• Add into tomato mixture, and cook, stirring until thickened (about 5 minutes).
• Pour the sauce over the pork chops in the baking dish; toss lightly to coat the chops.
• Cover and bake in a 325°F oven for about 35-40 minutes, or until pork chops are tender.

Steps:

• In the oil brown the meat in batches in a heavy saucepan.
• Remove from pan and brown the onions in the drippings.
• Return the meat to the pan.
• Combine the "Au Jus Mix" with the water and orange juice and soy sauce. Stir well to combine.
• Add to the meat.
• Add the ginger. Stir well.
• Heat to boiling; reduce heat to simmer; cover and cook for 35-40 minute Depending on the size of your meat slices. (Sample a piece to see if it is tender). Cook more if needed.
• Combine the corn starch with the 1/4 c water,and stir into the meat mixture.
• Stir until thickened.
• Add the vegetables. Cover and cook 10 more minute.
• You may stir in a can of drained Mandarin orange slices or chunks of pineapple. This makes a pretty presentation.

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.