CHINESE BARBECUED PORK
I got this recipe from Cooking Class Chinese Cookbook. This recipe tastes exactly like the pork in Chinese restaurants. My family loved it. I used it in my recipe for Recipe#186806. The meat was so tender and juicy. I baked mine for 45 minutes and didn't baste it at all, I was busy cooking other Chinese food.
Provided by Mainely Debbie
Categories Pork
Time 55m
Yield 2 Pork Loins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven To 350.
- Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
- Add meat to marinade making sure it is coated with marinade.
- Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
- Place meat on a wire rack over a baking pan along with marinade.
- Bake 45 minutes turning and basting frequently with marinade.
- Let meat rest for 15 minutes before slicing.
PULLED PORK BARBECUE
Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.
Provided by Tyler Florence
Time 9h35m
Yield 12 servings
Number Of Ingredients 31
Steps:
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
- While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
- When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
- While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
BARBECUED PORK RIBS
Make and share this Barbecued Pork Ribs recipe from Food.com.
Provided by ellie_
Categories Pork
Time 7h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- To prepare the ribs place one rib rack meat side down on a cutting board and with a knife cut a small slit through the membrane at the end of the rack. Then use a paper towel and peel the membrane off the rack and discard. Repeat with the other rack.
- To make the rub combine the rub ingredients (sugar - celery seed) in a bowl. Rub mixture on both sides of the racks. Place ribs on a baking sheet and cover and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
- To make the sauce heat the oil in a saucepan over medium heat. Add and onion and garlic and cook for 2-5 minutes or until onion is tender. Stir in red pepper flakes and tomato paste and cook for another minute. Stir in bourbon and the next 5 ingredients (tomatoes - brown sugar) an cook stirring until sugar dissolves.
- Bring the sauce to a boil and then reduce heat and simmer until reduced by half (30 minutes). Season with salt and pepper. Let cool. Puree in blender until smooth.(Can be covered and refrigerated for up to 2 weeks or use immediately).
- Prepare grill by placing a 9 x 12 inch disposable aluminum pan in center of bottom rack in grill. Prepare charcoal grill or gas grill to medium low.
- Let ribs stand at room temperature for 30 minutes while preparing gril. Fold a paper towel in half and dip in oil - use it to brush grill racks.
- Place both rib racks, bone side down, on top of grill rack directly over pan (to catch drippings). Cover and cook ribs without turning for 3- 3 1/2 hours or until meat is tender but not falling off the bones. To maintain temperature of 275 - 325 degrees F you will need to add briquettes to each charcoal pile every hour or so.
- Transfer 1 cup of the sauce to a small serving bowl. Set aside. With remaining sauce brush both sides of the ribs. Cover and grill for another 15 minutes or until ribs are deep mahogany. Let stand for 10 minutes and serve with reserved sauce.
- ** These can also be made in the oven by cooking them in a 350-degree oven for 2 hours.
Nutrition Facts : Calories 1737.1, Fat 122.7, SaturatedFat 42.7, Cholesterol 417.1, Sodium 4111.5, Carbohydrate 34.5, Fiber 2.7, Sugar 26.6, Protein 108.5
EASY CHAR SIU (CHINESE BBQ PORK)
The secret to this char siu recipe lies in the marinade and basting the BBQ pork while it's roasting. A classic Cantonese dish that's simple to make at home.
Provided by Tony Tan
Yield Serves 3-4
Number Of Ingredients 12
Steps:
- Cut the pork lengthways into strips 2 inches wide and 1-inch thick and put into a nonreactive container. Combine the marinade ingredients in a saucepan over low heat and stir together. Leave to cool, then stir in the garlic and massage the marinade into the pork. Cover with plastic wrap and marinate in the refrigerator for 5-6 hours or overnight.
- Preheat the oven to 425°F. Bring the pork back to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan containing a cupful of hot water underneath on the bottom rack. Roast the meat for 20 minutes, basting with the marinade occasionally. Reduce the oven to 350°F and roast for a further 15 minutes or until the internal temperature of the meat reaches 165°F.
- Cool the pork briefly, then cut it into bite-size pieces. Garnish with spring onions and serve as an appetizer or with steamed rice as a light meal.
SLOW COOKER BARBECUE PULLED PORK
This slow cooker barbecue pulled pork is spice-rubbed for the best flavor.
Provided by Donna Mohr Bungo
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 11h45m
Yield 16
Number Of Ingredients 14
Steps:
- Mix paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne together in a small bowl.
- Massage spice rub into the pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.
- Unwrap the roast and place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover and cook on Low until pork is fork-tender, 8 to 10 hours.
- Transfer roast to a cutting board; discard liquid in the cooker. "Pull" by tearing meat into thin shreds with 2 forks or your fingers. Discard fat.
- Place shredded meat back in the slow cooker; toss with 1 cup barbecue sauce, and heat on Low until hot, 30 to 60 minutes. Serve with remaining barbecue sauce.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 16.4 g, Cholesterol 78.2 mg, Fat 12.6 g, Fiber 1.6 g, Protein 22.7 g, SaturatedFat 4.3 g, Sodium 1299.6 mg, Sugar 10.9 g
BARBECUED PORK LOIN
The cooking time for pork depends on the thickness of the meat; roast until an instant-read thermometer inserted in the thickest part registers 155 degrees.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Make the barbecue sauce: In a medium bowl, stir together tomato sauce, 1/4 cup water, onion, garlic, sugar, vinegar, mustard, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
- Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper over pork. In a medium ovenproof skillet, heat oil over medium-high heat. Place pork in skillet, and sear on all sides until golden brown, about 8 minutes total. Remove from heat, pour off excess fat from skillet, and carefully pour some of the barbecue sauce over pork, covering completely.
- Transfer skillet to oven. Cook, basting every 15 minutes, until juices run clear, about 45 minutes; meat should register 155 degrees on an instant-read thermometer. Transfer pork to a cutting board; cover and let rest about 10 minutes, then slice thinly and serve with remaining barbecue sauce.
CHINESE-BARBECUED PORK TENDERLOIN
Make and share this Chinese-Barbecued Pork Tenderloin recipe from Food.com.
Provided by DailyInspiration
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture.
- Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 10 minutes. Combine hoisin, orange juice, and sesame oil in a small bowl, brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160 degrees (slightly pink).
SLOW-COOKED PORK BARBECUE
You need only five ingredients to fix this sweet and tender pork for sandwiches. Feel free to adjust the sauce ingredients to suit your family's tastes. -Connie Johnson, Springfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 5h15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.
Nutrition Facts : Calories 410 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 886mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein.
CHINESE BARBEQUE PORK (CHAR SIU)
In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 5h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
- Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
- Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
- Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
- Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
- Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
- Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 49.1 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 7.9 g, Sodium 2421.1 mg, Sugar 42.5 g
BARBECUED PORK KEBABS
This Filipino pork kebab recipe is great for outdoor parties, especially picnics.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h30m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 24.7 g, Cholesterol 88.2 mg, Fat 15.8 g, Fiber 0.7 g, Protein 31.1 g, SaturatedFat 5.8 g, Sodium 1507.8 mg, Sugar 21.4 g
SLOW COOKER PULLED PORK BARBEQUE
Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.
Provided by Belinda Carter McDowell
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h10m
Yield 8
Number Of Ingredients 9
Steps:
- Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
- Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.8 g, Cholesterol 89.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 4.8 g, Sodium 787.4 mg, Sugar 16.8 g
CAROLINA-STYLE PORK BARBECUE
I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.
Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
BARBECUED PORK CHOPS
Very tasty! I usually serve mash potatoes with these chops.
Provided by Betty
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a skillet, heat a small amount of oil and brown both sides of the pork chops.
- In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
- Bake in oven for 90 minutes. Turn chops once during baking.
Nutrition Facts : Calories 116.3 calories, Carbohydrate 5.3 g, Cholesterol 39.1 mg, Fat 3.5 g, Fiber 0.2 g, Protein 15.4 g, SaturatedFat 1.2 g, Sodium 635.4 mg, Sugar 4.6 g
BARBECUED PULLED PORK
This is a amazing dish. It's easy & a real crowd pleaser. I bring it in my crockpot to all kinds of picnics and get rave reviews. I never really liked pork until I made this for my hubby who loves pork. Now I can't get enough. I use my own barbque recipie, it's posted, try it.
Provided by Gail2293
Categories Lunch/Snacks
Time 10h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices in a bowl and rub onto roast. I sometimes let my roast marinade in the rub over night.
- Place pepper & onion into slow cooker, add roast. I don't use the green pepper.
- Combine sauce & brown sugar and pour over meat. Cover and cook on LOW 8-10 hours. Or until you can shred the meat easily with two forks. I normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that.
- Serve on Buns or over rice.
Nutrition Facts : Calories 1036, Fat 32.8, SaturatedFat 11.7, Cholesterol 292.4, Sodium 1973.1, Carbohydrate 81.6, Fiber 1.8, Sugar 64.6, Protein 97.5
BARBECUED RED ROAST PORK TENDERLOIN
This is posted by request, and comes from the Aus Women's Weekly Chinese Cooking Class Cookbook. It's a simple recipe I make quite often. Prep time doesn't include marinating time.
Provided by JustJanS
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl.
- Sprinkle cinnamon on top, add pork, marinate one hour or cover and refrigerate overnight for best results, turning occasionally.
- Drain pork fillets from marinade, reserve marinade.
- Put pork on wire rack over baking dish.
- Bake in a moderate oven 30 minutes, turning frequently with tongs and basting frequently with marinade.
- Remove from oven, put on board and allow to cool.
- Cut pork into diagonal slices to serve.
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