Chinese Pork With Shallots Food

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CHINESE ROAST PORK (AUTHENTIC AND DELICIOUS)



Chinese Roast Pork (Authentic and Delicious) image

Do not deviate from this recipe. It may look complicated, but it is actually very easy! - NOTE: THE 2 HOURS OF MARINATING TIME IS NOT INCLUDED IN THE PREPARATION OR COOKING TIME.

Provided by Alan Leonetti

Categories     Pork

Time 42m

Yield 4 serving(s)

Number Of Ingredients 14

4 lbs pork loin roast
1/2 teaspoon salt
3 tablespoons soy sauce
1/2 teaspoon sesame oil
2 tablespoons white wine or 2 tablespoons rose wine
3 teaspoons hoisin sauce
3 cloves garlic (minced)
3 drops red food coloring
1/2 cup sugar
3 teaspoons oyster sauce
1 teaspoon ground ginger
2 tablespoons Chinese bean paste
4 shallots (diced)
4 tablespoons honey

Steps:

  • Combine salt, sugar, soy sauce, oyster sauce, sesame oil, ginger, hoisin sauce, bean paste, garlic, shallots and wine in a large bowl.
  • Add the pork loin roast, baste thoroughly and marinate 2 hours.
  • Place the roast on a rack in a roasting pan, and bake in a preheated oven at 425 degree for 15 minutes.
  • Turn meat and bake 7 minutes longer.
  • Remove the meat and brush with the honey mixed with the red food color.
  • Return to the oven for 10 minutes, or until done.
  • Cut the meat crosswise into thin slices and serve either hot or cold.

CHINESE SWEET PORK



Chinese Sweet Pork image

This was the first recipe I tried from a recipe book (it's called Bowl Food). This dish has a very distinctive taste and my dinner guests always love it. If you can't get Asian shallots, use onions instead. 'Ketjap manis' is a sweet Indonesian soy sauce which you should be able to get at an Asian supermarket.

Provided by Carmen NZ

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

850 g pork belly (or pork spareribs)
1/2 cup grated palm sugar or 1/2 cup soft brown sugar
4 red shallots, sliced
1 tablespoon fish sauce
1 tablespoon ketjap manis
1/2 teaspoon white pepper
1/3 cup fresh coriander leaves

Steps:

  • Remove the bone and outer rind from the ribs/pork belly, and cut into 1 cm slices.
  • Place sugar in a wok or saucepan and stir over low heat until the sugar dissolves.
  • Increase to medium heat and boil, without stirring, for 5 minutes, or until the sugar turns an even, golden brown.
  • Add the pork and shallots and stir to coat.
  • Add the fish sauce, kecap manis, pepper and 1 cup (250ml) warm water.
  • Stir until all sugar has melted.
  • Cover and cook for 10 minutes, stirring occasionally, then cook, uncovered and stirring often, until the sauce is sticky and the meat is cooked.
  • If there is too much liquid, spoon some out. Basically the sauce should reduce to a thick glaze.
  • Garnish with coriander - this really adds to the flavour of the dish.
  • Serve with rice.

Nutrition Facts : Calories 1200.3, Fat 112.7, SaturatedFat 41.1, Cholesterol 153, Sodium 416, Carbohydrate 25.4, Fiber 0.1, Sugar 25.1, Protein 20.1

CHINESE PORK WITH SHALLOTS



Chinese Pork With Shallots image

Make and share this Chinese Pork With Shallots recipe from Food.com.

Provided by dale7793

Categories     Pork

Time 42m

Yield 4 serving(s)

Number Of Ingredients 10

500 g pork fillets
2 tablespoons oil
4 shallots, thinly slices
1 red chile, seeded and diced
1 tablespoon soy sauce
1 teaspoon sherry wine
1 tablespoon cornflour
2 cloves garlic, crushed
1 tablespoon soy sauce
2 teaspoons sugar

Steps:

  • Cut the pork across the grain into 5mm thick slices.
  • Place slices between greaseproof paper or plastic wrap and pound lightly to tenderise and flatten.
  • Prepare the marinade by combining the marinade ingredients.
  • Add the pork and marinate for 20 minutes.
  • Heat the oil in a wok over high heat.
  • Drain the pork and add to the pan.
  • Stirfry for 5 minutes.
  • Add the shallots, chilli, soy sauce and sherry.
  • Cook another 1-2 minutes.
  • Serve immediately with rice or noodles and steamed vegetables.

SLOW-COOKER PULLED PORK WITH FRIED SHALLOTS AND CHILES



Slow-Cooker Pulled Pork with Fried Shallots and Chiles image

Provided by Valerie Bertinelli

Categories     main-dish

Time 6h45m

Yield 6 servings

Number Of Ingredients 21

3 pounds pork shoulder, cut into 2-inch pieces
1 cup barbecue sauce
3 tablespoons light brown sugar
2 teaspoons chili powder
1 teaspoon chipotle powder
6 ounces light lager beer, optional
3 tablespoons apple cider vinegar, plus a splash
Kosher salt
1 medium onion, thinly sliced
3 scallions, chopped
Vegetable oil, for frying
2 egg whites
1 1/2 cups all-purpose flour
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 Fresno chiles, sliced crosswise into rings
4 large shallots, sliced crosswise into rings
Celery salt, for seasoning
12 slices white sandwich bread
Bread-and-butter pickles, for serving

Steps:

  • For the pulled pork: Combine the pork, barbecue sauce, brown sugar, chili powder, chipotle powder, lager, 3 tablespoons vinegar, 2 teaspoons salt and the onions in a 6-quart slow cooker. Cook on high power for 6 hours.
  • With a slotted spoon, transfer the pork to a cutting board and shred using two forks. Transfer to a bowl and add enough of the liquid from the slow cooker to generously moisten. Stir in the scallions and a splash of vinegar and season with salt to taste.
  • For the fried shallots and chiles: Set a cooling rack over a baking sheet and set aside. Add enough oil to a medium saucepan to fill by 2 inches. Over medium heat, bring the oil to 340 degrees F. Meanwhile, put the egg whites in a medium bowl and whisk with a fork until frothy. In a separate bowl, combine the flour with the chili powder, cumin and some salt and pepper. In batches, add the chiles and shallots to the bowl of egg whites and toss to coat. Remove from the egg whites, allowing excess liquid to drain off, then place into the flour. Put the coated chiles and shallots onto the prepared cooling rack. Fry in batches until golden brown, about 2 minutes. Remove to a paper-towel-lined baking sheet and sprinkle with celery salt.
  • Serve the pulled pork topped with fried shallots and chiles, or assemble into sandwiches:
  • Add the pulled pork to 6 slices of bread, then top with fried chiles and shallots, pickles and the remaining 6 slices bread.

CHINESE ROAST PORK



Chinese Roast Pork image

Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Asian     Chinese

Yield 9

Number Of Ingredients 8

4 pounds bone-in pork roast
¾ cup soy sauce
½ cup dry sherry
⅓ cup honey
2 cloves garlic, minced
½ teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
  • Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

Nutrition Facts : Calories 351.4 calories, Carbohydrate 15.1 g, Cholesterol 81.9 mg, Fat 21.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.1 g, Sodium 1309.5 mg, Sugar 10.7 g

AUTHENTIC CHINESE GARLIC PORK



Authentic Chinese Garlic Pork image

We live and work in China, and this recipe comes from a restaurant in Beijing that our Chinese friend worked at. She was sweet to share it with us, and we absolutely love this recipe, it's addicting! You can impress your friends and save money too. My first recipe posting on Zaar, and I don't know if there's already something like this posted. You need to marinate this at least 6 hours - overnight is best. I serve this with fried rice (or plain rice) and Chinese Garlic Broccoli - which is another amazing and easy side to make...maybe I'll post that next! Enjoy!

Provided by shangrilajewel

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 lbs pork (I use a lean cut, loin is good)
1 tablespoon fresh ginger, grated
1/2 cup fresh minced garlic (YES 1/2 cup!)
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon black pepper, course grind
1/2 teaspoon salt
dry red pepper flakes, to taste, I use 2 - 4 pinches
2 eggs
oil (for frying)
1 1/2 cups water
2 tablespoons cornstarch
5 tablespoons brown sugar
1 tablespoon garlic
2 tablespoons vinegar (I use white)
1 tablespoon fish sauce (optional, adds a good taste)
1 pinch of dried chili pepper flakes (or to taste)
1 tablespoon grated carrot
1/2 teaspoon sesame seeds

Steps:

  • For the Pork:.
  • Put pork in a bowl, cover with fresh cool water, add about 1 1/2 teaspoons salt. Rub the pork, and then let set for about 15 minutes. After 15 minutes, rinse in clean water. This is a step that most Chinese do to clean the pork.
  • Slice pork 1/4 inch thick and in 1 x 1 inch pieces.
  • Combine the rest of the ingredients (ginger through eggs) in a non-metalic container. Add pork and mix thoroughly with the marinade.
  • Put in the refrigerator at least 6 hours, or even better, overnight. The longer the pork sits, the better the flavor.
  • Use a deep fry pan - wok is better. Heat 2 inches of oil (I use soy or a combination of Soy and Peanut) over medium/high heat. Fry the pork in batches until golden brown. Remove with slotted spoon to a tray.
  • For the Sauce:.
  • Mix/whisk all and bring to boil either in a small saucepan or in a microwave safe bowl. Continue whisking so that the cornstarch does not lump up. Set aside.
  • Serve warm with dipping sauce.

Nutrition Facts : Calories 641.5, Fat 24.7, SaturatedFat 8.6, Cholesterol 300.7, Sodium 1072.7, Carbohydrate 29.4, Fiber 0.7, Sugar 18.4, Protein 71.6

CHAR SIU (CHINESE BBQ PORK)



Char Siu (Chinese BBQ Pork) image

"Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it's important to cook with indirect heat.

Provided by David&Andrea

Categories     World Cuisine Recipes     Asian     Chinese

Time 3h40m

Yield 4

Number Of Ingredients 9

2 pork tenderloins
½ cup soy sauce
⅓ cup honey
⅓ cup ketchup
⅓ cup brown sugar
¼ cup Chinese rice wine
2 tablespoons hoisin sauce
½ teaspoon red food coloring
1 teaspoon Chinese five-spice powder

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).

Nutrition Facts : Calories 482.9 calories, Carbohydrate 53.5 g, Cholesterol 126.7 mg, Fat 8.9 g, Fiber 0.6 g, Protein 43.8 g, SaturatedFat 3.1 g, Sodium 2249.8 mg, Sugar 48.3 g

CHINESE BRAISED PORK WITH DOUBLE SPRING ONIONS



Chinese braised pork with double spring onions image

Use spring onions as a vegetable in their own right in this slow-cooked pork dish

Provided by Good Food team

Categories     Dinner, Main course

Time 2h45m

Number Of Ingredients 11

4 pieces pork osso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder
1 tbsp rapeseed oil
250ml Shaohsing rice wine or dry sherry
100g ginger , finely sliced
2 garlic cloves , sliced
12 spring onions , 8 fat ones and 4 thinner ones
1 dried red chilli (look for Kashmiri chillies for a good flavour)
500ml chicken or vegetable stock
1 tbsp miso paste (optional)
2 tbsp soy sauce
steamed rice and bok choi , to serve

Steps:

  • Heat oven to 190C/170C fan/gas 5. Brown the pork on both sides in the oil, then transfer it to a large casserole dish. Deglaze the pan you used for browning with the rice wine or Sherry and add it to the casserole. Add the ginger and garlic. Trim the ends off the 8 fat spring onions and add these to the pan whole along with the chilli, stock, miso paste (if using) and soy sauce. Bring everything to a simmer, then cover and put the casserole in the oven for 2 hrs.
  • Remove the lid from the casserole and cook for a further 20 mins. Chop the 4 thinner spring onions and add them to the casserole just before serving with steamed rice and bok choi.

Nutrition Facts : Calories 392 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 2 milligram of sodium

CHINESE ROAST PORK



Chinese Roast Pork image

20 years ago I took Chinese cooking classes, and our teacher recommended Chinese Cooking for Beginners by Huang Su-Huei. This recipe is from that book, slightly modified. It's a nice basic roasted pork, very easy to make. I use it for fried rice, ramen soup and in steamed Chinese buns. Prep time does not include marinating time. Update: Since posting the recipe, I am cooking low-sodium and no longer add the salt to the recipe as the soy sauce is salty enough, as is low-sodium soy sauce.

Provided by duonyte

Categories     Pork

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

2 lbs boneless pork shoulder
3 tablespoons sugar
1 1/2 tablespoons rice wine
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons soy sauce
2 teaspoons salt

Steps:

  • Cut the pork into 1 inch wide strips.
  • Mix sugar, rice wine, hoisin sauce, soy sauce, and salt (I use only 1 teaspoon salt) in a bowl or zippered plastic bag.
  • Add meat to marinade and refrigerate overnight, turning a couple of times if you can.
  • Preheat oven to 400 degrees Fahrenheit.
  • Line roasting pan with foil.
  • Spray rack with oil for ease of cleanup.
  • Place meat on rack in pan and roast for 30 minutes.
  • Serve hot or cold.
  • Note: I sometimes add garlic, star anise, or ginger to the basic marinade. I slice at least half of the meat and freeze the slices.

Nutrition Facts : Calories 211.8, Fat 15.3, SaturatedFat 5.3, Cholesterol 53.8, Sodium 597.1, Carbohydrate 4.2, Fiber 0.1, Sugar 3.7, Protein 12.9

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Chinese Salted Pork: Recipe Instructions. Day 1: In a clean, dry wok or cast iron skillet over medium heat, add the coarse sea salt and Sichuan peppercorns. Stir the mixture for 25-30 minutes, until the salt starts to turn light yellow. BE VERY CAREFUL during this process.
From thewoksoflife.com


MINCED PORK AND SHALLOT PANCAKE | MISS CHINESE FOOD
Step 2. Take a piece of dough, about half. Flatten, then sprinkle with half the pepper powder. Pour about 10 g of peanut oil. Then knead the pepper dough.
From misschinesefood.com


HOMEMADE CHINESE BBQ PORK PASTRY (CHAR SIU SOU) | SIFT & SIMMER
Make the char siu filling: Heat 1 teaspoon of avocado oil in a frying pan over medium heat. Add in the shallot, and sauté for 1-2 minutes, until lightly softened. Next, add in the diced char siu and stir for another 1-2 minutes. Add in the soy sauce, sugar, black pepper, tapioca starch dissolved in 1 tablespoon of cold water.
From siftandsimmer.com


PORK WITH SHALLOTS, SHERRY VINEGAR AND THYME - FAST & FABULOUS …
Dip both sides of the chops in the seasoned flour to coat. Heat the olive oil in a good sized heavy sauté pan and brown the chops on both sides along with the shallots and garlic, until everything has a golden crust. Reduce the heat then add the thyme leaves, sherry, sherry vinegar and bay leaf. Simmer gently, uncovered for approx 20 minutes.
From edibletcetera.com


BRAISED PORK WITH WHITE RADISH RECIPE - SIMPLE CHINESE FOOD
Add appropriate amount of oil to the wok, sauté five-spice powder and chopped green onion, add fragrant pork and white radish and stir fry. 4. Add the right amount of water and bring to a boil.
From simplechinesefood.com


10 BEST CHINESE PORK WITH VEGETABLES RECIPES - YUMMLY
Gluten-Free Spring Rolls Yummly. carrots, garlic, red onion, white pepper, nonstick cooking spray and 8 more. Chinese BBQ Pork Tacos! AliceMizer. hoisin sauce, garlic powder, soy sauce, rice vinegar, fish sauce and 8 more.
From yummly.com


CHINESE PORK RECIPES - BBC GOOD FOOD
Steamed bao buns. A star rating of 4.7 out of 5. 46 ratings. Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble. Exclusive Fragrant pork & lemongrass noodles. . This is a premium piece of content available to registered users. A star rating of 4.8 out of 5.
From bbcgoodfood.com


SICHUAN STYLE PORK SLICES IN GARLIC SAUCE - CHINA SICHUAN FOOD
Instructions. Firstly place the pork belly or hind leg in cold water, add ginger slices, green onion and Sichuan peppercorn and then heat to boil. Slightly slow the fire to medium and cook for around 30 minutes to 40 minutes. Transfer out and cool down to warm. Cut the pork into slices, as thin as possible.
From chinasichuanfood.com


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