SHANGHAI-STYLE BRAISED PORK
Share this pork dish with your friends for Chinese New Year
Provided by Ken Hom
Categories Dinner, Lunch, Main course, Supper
Time 4h
Number Of Ingredients 17
Steps:
- Bring a large pan of water to the boil, add the pork. Return to the boil, skim, reduce the heat and simmer gently, partially covered, for 30 minutes. Drain thoroughly.
- Using a potato peeler, remove 8 strips of zest from the orange. Put the star anise, cinnamon sticks, cumin seeds, dried chillies and orange zest in a piece of muslin and tie together tightly.
- Make the braising liquid by combining all the ingredients in a very large pot and bringing the liquid to a simmer. Add the bag of spices and the blanched pork, and bring back to a simmer, partially covered, skimming all the while.
- Cover the pot tightly and continue to simmer gently for 3 hours, until the pork fat and rind are very soft and tender. You can do this up to a day ahead, let the pork cool in the liquid, chill overnight, then reheat gently in the liquid before serving.
- Cut the bok choi in halves or quarters depending on their size, or the Chinese leaves into 5cm/2in pieces. When the pork is done, remove it from the liquid. Remove the skin and cut the meat into small pieces. Add the bok choi to the pot and cook over high heat until it is very tender about 3 minutes. Remove the bok choi from the cooking liquid and place on a warm dish. Arrange the pork on top.
- Skim off all the fat from the braising liquid and boil it to reduce it by about half. Pour some over the meat to moisten it and serve the rest separately. (You will probably have a lot leftover.) Serve with rice.
Nutrition Facts : Calories 546 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Protein 48 grams protein, Sodium 14.4 milligram of sodium
KONG TAU YEW BAK (BRAISED PORK IN DARK SOY SAUCE)
Kong Tau Yew Bak (Braised Pork in Soy Sauce) is a well loved, very flavorful Hokkien (Fujianese) comfort food dish. Usually comes with hard boiled eggs.
Provided by Linda Ooi
Categories Main Course
Time 55m
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a medium sized pot. Saute garlic cloves, cracked peppercorns, and minced garlic for 1 minute.
- Add pork and fry to seal in the juices. This should take about 3 minutes.
- Add sweet soy sauce, sugar, and water.
- Bring liquid to a boil. Reduce heat to low and simmer for 20 minutes.
- Add salt and hard boiled eggs. Cover and simmer for another 15 minutes.
- Turn eggs occasional to coat evenly with soy sauce. Turn off stove.
- Serve warm with steamed rice.
Nutrition Facts : Calories 421 kcal, ServingSize 1 serving
CHINESE BRAISED PORK BELLY
This dish is called red-cooked pork, or hong shao rou in Mandarin. It's delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color. Serve on steamed buns (such as Andrea's Steamed Buns on this site).
Provided by Andrea Nguyen
Categories World Cuisine Recipes Asian Chinese
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut pork into eight 2x3-inch pieces.
- Heat oil in a 6-quart Dutch oven over high heat. In 2 batches, sear pork, fat sides first, until light golden, 30 to 60 seconds per side. Transfer to a plate. Pour out all but 1 to 2 tablespoons of the drippings.
- Add 1/3 cup sugar to pot; melt, stirring if needed, over medium-high heat. Cook until a light caramel color, about 1 minute. Reduce heat to medium, then return pork to pot, turning pieces to coat. When sugar darkens to an orange color, after about 1 minute, add water; stir to loosen any sugar stuck to the bottom.
- Add green onions, garlic, sherry, soy sauce, molasses, star anise, and remaining 2 tablespoons sugar. If needed, add up to 1/2 cup additional water to nearly cover pork. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning occasionally, until a knife inserted 1/4 inch into the fat layer meets little resistance, about 1 hour and 45 minutes.
- Transfer pork to a plate with a slotted spoon; loosely cover. Skim fat and drain solids from cooking liquid. Return 4 cups liquid to pot and bring to a boil; simmer over medium-high heat until reduced to about 1 cup, about 30 minutes. Sauce will thicken more as it cools.
- Slice pork into twenty-four 1/2-inch-thick pieces. Working in batches, warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. Turn pork frequently to coat and, if desired, let sear slightly. Garnish with cucumber slices and sliced green onion.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 15.6 g, Cholesterol 41.2 mg, Fat 17 g, Fiber 0.6 g, Protein 15 g, SaturatedFat 5.2 g, Sodium 1284.5 mg, Sugar 10.3 g
BRAISED PORK IN SWEET SOY SAUCE
Braised Pork in Sweet Soy Sauce - Tender pieced of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Cut the pork in about 1 inch pieces and saute in a pan with the vegetable oil for about 3 minutes over medium-high heat, until the pork is no longer pink and starts to brown.
- In a medium bowl mix the rest of the ingredients. Pour over the pork and bring to a boil. You may think there's too much water, but it will reduce. Once it's boiling turn the heat down to low and let simmer for about 30 minutes uncovered, stirring occasionally, or until there's only about 3 tbsp of sauce left.
- Garnish with green onions. Serve over noodles or steamed rice.
Nutrition Facts : Calories 494 kcal, Carbohydrate 16 g, Protein 53 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 143 mg, Sodium 1389 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
SLOW COOKER ASIAN BRAISED PORK
Once it's prepped and in the slow cooker, you'll notice this recipe doesn't provide much liquid-but not to worry, it's just enough to keep the meat moist and allow it to caramelize over several hours.
Categories pork recipes easy recipes slow cooker braised pork slow cooked pork asian recipes easy pork recipes slow cooker pork recipes chinese recipes
Time 6h
Yield 4
Number Of Ingredients 11
Steps:
- In a 5- to 6-qt slow cooker, combine the soy sauce, allspice, red pepper, 1/4 cup of the brown sugar and the sliced ginger. Add the pork and toss to coat. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
- Thirty minutes before serving, cook the rice according to package directions. In a large bowl, whisk together the vinegar, the remaining Tbsp brown sugar, the grated ginger, and 1/4 tsp each salt and pepper. Add the cucumber and onion and toss to combine. 3 Spoon the pork over the rice and serve with the cucumber salad.
Nutrition Facts : Calories 641 calories
ASIAN BRAISED PORK (SLOW COOKER)
I found this recipe for a pork roast in Woman's Day magazine and changed it up a little bit. I use pork chops in place of a roast and served it with stir-fried vegetables and rice. I also made another batch of the sauce and poured it into the stir-fried vegetables (with some cornstarch) while they were cooking. I was worried because the ingredients were kind of foreign to me but it turned out wonderfully.
Provided by PSU Lioness
Categories Pork
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the pork chops in the bottom of a slow cooker.
- Mix the other ingredients in a bowl and pour over the pork.
- Cover and cook on Low for 7-8 hours or High for 5-6 hours.
Nutrition Facts : Calories 379.6, Fat 18, SaturatedFat 6, Cholesterol 137.3, Sodium 466.4, Carbohydrate 10.1, Fiber 0.1, Sugar 9.1, Protein 41.8
ASIAN STYLE BRAISED PORK SHOULDER
I had this boneless pork shoulder--it was on sale, and my husband bought a whole bunch. Not a whole lot of variety out there for braised pork shoulder recipes--I think there are about 4 recipes recycled on the whole internet, lol. I looked and didn't find any that I had all of the ingredients for, so I took some stuff out of the fridge and cupboards came up with this one. It's really easy, and delicious.
Provided by ciao4293
Categories Pork
Time 1h40m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 275°.
- For the sauce--In a bowl, mix the garlic, soy sauce, wine, ginger, 5 spice powder, cayenne, apricot preserves, marmalade, hoisin and broth--set aside.
- Heat 2 tbsp of oil in a skillet or dutch oven with a lid, that is also oven-safe.
- Saute the pork until browned, then remove to a plate.
- Add the last tbsp of oil to the pan, and saute the shallots for about 2 minutes.
- Add the meat back to the pan, then stir in the sauce mixture.
- Bring to a simmer, cover, and place the pan in the oven.
- Bake for 1- 1 1/2 hours, until meat is tender and falls apart easily.
- Serve over white rice, if desired.
Nutrition Facts : Calories 1237.8, Fat 82.4, SaturatedFat 25.5, Cholesterol 268.7, Sodium 1992, Carbohydrate 49.9, Fiber 1.2, Sugar 29.8, Protein 69.5
ASIAN-INSPIRED BRAISED PORK SHOULDER
This moist braised pork dish is perfect for Sunday dinner.
Provided by nini49
Categories World Cuisine Recipes Asian
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Combine ginger, garlic powder, rosemary, thyme, salt, and wasabi powder in a small bowl.
- Heat a large stockpot over medium-high heat.
- Rub spice mixture all over pork and transfer to the hot pot. Brown for 8 to 10 minutes per side.
- Add water, soy sauce, star anise, and green onion. Reduce heat to medium, cover, and cook for 1 1/2 hours, occasionally basting with cooking liquid. Turn roast over, cover, and continue to cook and baste until fork-tender, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove from the pot and place on a serving dish. Let rest for 10 minutes before cutting and serving.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 2.3 g, Cholesterol 77.7 mg, Fat 14.1 g, Fiber 0.3 g, Protein 21.6 g, SaturatedFat 5.2 g, Sodium 1522.1 mg, Sugar 0.5 g
BRAISED ASIAN PORK
This recipe for braised Asian pork creates the most crispy, tender and flavorful pork. Serve over rice or veggies for a naturally healthy & gluten free dinner.
Provided by Andrea
Categories Dinner
Number Of Ingredients 11
Steps:
- If dry brining pork ahead of time, combine the salt and brown sugar and coat the outside of the pork shoulder. Cover in plastic wrap and refrigerate overnight or for at least 8 hours.
- When ready to cook, remove pork from plastic wrap and brush off any excess salt & sugar.
- Heat 2-3 tbsp of neutral oil in a large Dutch oven and sear each side of the pork shoulder until brown, about 3-5 minutes each side.
- Remove from heat and add onion, soy sauce, fish sauce, ginger and garlic to pot. Pour coconut water over the pork shoulder.
- Cover the pot and place in a 350 degree oven, and cook for 2.5 hours.
- Remove lid and add in butternut squash. Cover and place back in the oven, cooking for another 30-40 minutes, until butternut squash is fork tender and pork is easy to pull apart. Internal temperature should be about 190 degrees.
- Strain butternut squash from the pot and set aside on a serving dish. Remove pork and allow to cool till enough so you can handle it. Shred the pork and toss with the butternut squash. Drizzle some of the braising liquid on top for added flavor.
- Serve over Jasmine rice, rice noodles or lettuce, and garnish with cilantro, limes and chili flakes.
Nutrition Facts : ServingSize 1.5 cups, Calories 204 kcal, Carbohydrate 17 g, Protein 9 g, Fat 11 g
ASIAN BRAISED PORK SHOULDER
Steps:
- Preheat the oven to 300 degrees F.
- Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
- Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
- Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
- When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
- Serve the pork draped with the sauce.
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SWEET AND SPICY ASIAN PORK SHOULDER RECIPE | REAL SIMPLE
From realsimple.com
5/5 (367)Total Time 8 hrsServings 4Calories 780 per serving
- In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
- Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.
ASIAN-SPICED PORK RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrsServings 8
- Preheat the oven to 350°. In a bowl, combine 1 teaspoon of the five-spice with the salt, minced garlic and grated orange zest. Place the pork fat side down on a work surface and open up the meat. Rub all over with the spice mixture and fold up the meat.
- Set the pork fat side up in a large roasting pan. Add the halved garlic, orange zest strips, soy sauce, brandy, scallions, sugar and the remaining 1 teaspoon of five-spice powder to the pan along with 1 1/2 cups of water. Bake for 15 minutes, then lower the oven temperature to 325° and bake for 45 minutes, basting twice. Cover the pan with foil and bake for 1 1/2 hours, basting every 20 minutes. Uncover and bake for about 45 minutes longer, basting twice, until the pork is richly glazed and an instant-read thermometer inserted in the thickest part registers 175°. Transfer the pork to a carving board, cover with foil and let rest for 15 minutes.
- Strain the pan juices into a saucepan; skim off the fat. Boil over high heat until reduced to 2 1/2 cups, 6 minutes. Slice the pork and serve with the pan juices and rice.
MOMOFUKU BOSSAM - KOREAN SLOW COOKED PORK ROAST ...
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5/5 (28)Total Time 24 hrs 10 minsCategory MainsCalories 626 per serving
- Mix sugar and salt together. Pat pork dry. Coat pork in sugar salt mixture, getting it into all the crevices. Rub/pat well to adhere as best you can - discard excess salt unused/falls off (usually ~ 2-3 tbsp).
- Place pork on serving platter with lettuce, oysters, kimchi, rice, Ginger Shallot Sauce and Ssam Sauce on the side.
TOP 10 CHINESE PORK RECIPES TO SATISFY YOUR TASTE BUD
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- Red Braised Pork. Chinese Name: 红烧肉 hóng shāo ròu. Flavor: salty and a little sweet, aromatic. Ingredients: streaky pork, ginger, rock candy, soy sauce, star anise...
- Twice-Cooked Pork. Chinese Name: 回锅肉 huí guō ròu. Flavor: salty, a little spicy, a little sweet aftertaste. Ingredients: streaky pork, thick broad-bean sauce, ginger, garlic bolts...
- Stir-Fried Noodles with Pork Shreds (Shredded Pork Chow Mein) Stir-fried Noodles with Pork Shreds. Chinese Name: 肉丝炒面 ròu sī chǎo miàn. Flavor: salty and aromatic.
- Boiled Pork Slices. Chinese Name: 水煮肉片 shuǐ zhǔ ròu piàn. Flavor: numb and spicy. Ingredients: pork fillet, ginger, garlics, peppers, dry chili... Cooking Methods: boil, scald with hot oil.
- Fish-Flavored Shredded Pork. Chinese Name: 鱼香肉丝 yú xiāng ròu sī. Flavor: salty, sour, spicy, sweet, fish flavor. Ingredients: pork fillet, black fungus, pickled chili, shallots...
- Sweet and Sour Pork with Pineapple. Chinese Name: 菠萝古老肉 bō luó gǔ lǎo ròu. Flavor: sweet and sour. Ingredients: thin pork, pineapple, green and red chili, eggs, tomato ketchup...
- Steamed Pork with Preserved Vegetables. Chinese Name: 梅菜扣肉 méi cài kòu ròu. Flavor: salty with a little sweet. Ingredients: preserved vegetables, streaky pork, shallots, ginger...
- Chinese BBQ Pork (Char Siu) Chinese Name: 蜜汁叉烧肉 mì zhī chā shāo ròu. Flavor: light sweet. Ingredients: pork butt, Char Siu sauce, honey, sugar, garlics...
- Minced Pork Congee with Preserved Eggs. Chinese Name: 皮蛋瘦肉粥 pí dàn shòu ròu zhōu. Flavor: salty, aromatic. Ingredients: pork, rice, preserved eggs, mushrooms, chopped shallots...
- Steamed Pork with Rice Powder. Chinese Name: 粉蒸肉 fěn zhēng ròu. Flavor: salty, spicy, or sweet. Ingredients: streaky pork, glutinous rice, pepper powder, cooking wine...
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5/5 (6)Total Time 4 hrs 30 minsCategory PorkCalories 312 per serving
- Start by gathering all the aromatics for the spice pouch. Wrap everything in cheesecloth and tie securely with kitchen string. Set aside.
- Rinse the pork. Don’t worry if there are any bristles remaining in the skin––we’ll take care of them after the blanching step.
- Place the pork in a medium to large pot along with 5 slices of ginger and 2 tablespoons of Shaoxing wine. Fill the pot with enough water to just cover the pork. Bring to a boil. Once boiling, cook for 1 final minute and turn off the heat.
- Carefully drain the pork and ginger slices, and wash both the pot and the pork clean. If there are still visible bristles on the skin, now is a good time to remove them with tweezers. After the ti pang is clean, pat it very dry with a paper towel.
SPICY, SWEET & SAVORY ASIAN PULLED PORK - GARLIC & ZEST
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4.4/5 (5)Total Time 28 hrs 20 minsCategory Main CourseCalories 561 per serving
- Add the honey, orange juice, gochuchang, Shaoxing, chopped ginger, garlic, 5 spice powder and white pepper to a blender or food processor. Blend until smooth.
- Remove the pork from the refrigerator about half an hour before cooking so it can come to room temperature.
ASIAN-GLAZED PORK SHOULDER RECIPE - MING TSAI | FOOD & …
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3/5 Total Time 1 hr 15 minsServings 8
- In an 8-quart pressure cooker, combine the soy sauce, wine, water, vinegar, sugar, scallion lengths, chiles, ginger, garlic, orange and cinnamon stick. Cook over moderately high heat, stirring, until the sugar is dissolved. Season the pork with pepper and add it to the pressure cooker. Close and lock the cooker and bring to full pressure over high heat. Adjust the heat to maintain full pressure and cook for 1 hour or until the pork is very tender. Slowly release the pressure and open the cooker. Transfer the pork to a cutting board and cover with foil.
- Strain 1 cup of the cooking liquid into a small saucepan; discard the remaining liquid. Boil over high heat until the liquid is reduced by two-thirds and thick, about 5 minutes. Brush a light coating of the sauce over each piece of pork to glaze it. Thinly slice the pork and serve.
SOY AND COLA-BRAISED PORK SHOULDER RECIPE | MYRECIPES
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3.5/5 (22)Total Time 2 hrs 25 minsServings 10Calories 316 per serving
- Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; sauté for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; sauté for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil. Return pork to pan; cover. Bake at 300° for 1 hour and 50 minutes or until tender, turning occasionally. Remove pork from pan, and let stand for 10 minutes. Shred pork with 2 forks. Skim fat from cooking liquid.
- Place pan over medium-high heat; bring cooking liquid to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and 3/4 cup sauce in a bowl; toss to coat. Top with green onions. Serve pork with remaining 1 1/4 cups sauce.
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Cuisine American, AsianTotal Time 3 hrs 10 minsCategory DinnerCalories 345 per serving
- Sprinkle the ribs with the salt and set aside. Combine the rest of the ingredients (except the cornstarch) over medium high heat in a large Dutch oven or roasting pan. Bring the mixture to a boil and stir until the sugar has dissolved. Add the ribs in one layer, making sure to turn them in the sauce to coat. Cover with a heavy lid or aluminum foil and bake for 2 hours or until very tender.
- Remove the ribs from the sauce and keep warm in a 200 degree oven. Over medium high heat, bring the cooking sauce to a boil, uncovered for about 10 minutes. Whisk the cornstarch with 2 tablespoons of cold water then add to the sauce. Stir until it has thickened. Remove from heat and add the ribs back to the sauce and coat with the glaze. Serve with steamed rice and broccoli!
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