Barbecue Roast Pork With Fruity Sweet And Sour Sauce Food

SWEET & SOUR PORK

Steps:

• Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
• To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.
• Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.

BBQ ROAST PORK

Steps:

• Preheat the oven to 325 degrees F.
• Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight.
• BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes.
• Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.
• Remove the pork from the oven and let rest for 10 minutes before slicing.

SWEET & SOUR BBQ SAUCE

Steps:

• Heat the oil in a small saucepan over high heat. Add the garlic and ginger and cook over high heat until fragrant, about 2 minutes. Whisk in the sherry, hoisin sauce, ketchup, chile-garlic sauce, soy sauce, and sesame oil and bring to a boil. Remove from heat and let cool.

BARBECUE ROAST PORK WITH FRUITY SWEET AND SOUR SAUCE

Steps:

• Preheat oven to 190°C.
• Mix Marinade ingredients together. Tomato puree, soy sauce, 1 tsp vinegar, honey, brown sugar, 5 spice, garlic, chilli and seasoning, coat the joint and marinate for an hour.
• Baste Pork and Roast for 1 3/4 hrs, basting occasionally.
• Sauté the onions and garlic in both oils until softened.
• Add the fruit,2 1/2 cups water, sugar, vinegar, ketchup and seasoning.
• Simmer for 10 minutes.
• Mix cornflour and tbsp water to runny mixture.
• Pour cornflour mixture into sauce, stirring until thickened.
• Simmer for another 5 minutes.
• Keep warm.
• When meat is ready take out and rest on a plate.
• Pour meat juices into a pan, warm and add cooked potatoes, coat and heat.
• Slice meat adding any juices to the potatoes.
• Serve with mixed vegetables eg carrots, broccoli and red cabbage for colour variety.

TED'S SWEET & SOUR SAUCE FOR PORK, CHICKEN ETC

Steps:

• Put tbsp of oil into a wok or skillet, heat but not smoking.
• Add garlic, carrot & green pepper stir fry for 2-3 minutes or until the carrot & pepper start to darken in color.
• Pour in the chicken stock, soy, vinegar & sugar, bring to a boil and boil rapidly for 1 minute.
• Add mixed cornstarch, keep stirring the sauce until it is clear and thickened.
• Pour over the meat and enjoy.

PEKING PORK WITH SWEET-AND-SOUR SAUCE

Steps:

• In large, deep skillet, bring water to a boil with sugar and vinegar; whisk until sugar dissolves.
• In small bowl, mix soy sauce, ketchup, and sesame oil until smooth; whisk into vinegar mixture.
• Bring to boil, then reduce to simmer until syrupy.
• Mix flour and cornstarch together in medium size shallow dish; set aside.
• Season pork with salt and pepper.
• Dredge in sherry (or rice wine).
• Then dredge in flour mixture. (Dredging process may be repeated if thicker crust is desired).
• Heat oil in large pot to 350 degrees.
• Fry two pork pieces at a time about 1-2 minutes on each side; drain on paper towels.
• Repeat frying process on all pieces and drain again.
• Transfer meat to sauce and serve.