CANTONESE PORK
This Cantonese-style recipe is our favorite way to prepare pork loin. We love it with fried rice and veggies, but it's also delicious sliced and served cold as an appetizer. Try dipping it in soy sauce, hot mustard and sesame seeds. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 262 calories, Fat 10g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 498mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
CANTONESE PORK CHOW MEIN
This is a versatile recipe. You can do this good Oriental casserole with roasted pork leftovers, or use this recipe to make Mexican pork fajitas, omitting the chow mein vegetables and served in flour tortillas instead of serving with noodles. It is delicious in any way you cook them. Enjoy.
Provided by pink cook
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat in oil. Push meat aside, add garlic, onion, pepper, saute until onion is soft.
- Combine corn starch, low-sodium soy sauce and broth, add to skillet. Cook until thickens and add stir-fry or chow mein vegetables to heat.
- Serve with chow mein noodles or fried rice, or also in flour tortillas for pork fajita tacos, if you prefer and enjoy.
Nutrition Facts : Calories 86.9, Fat 3.8, SaturatedFat 0.6, Sodium 342.9, Carbohydrate 11.3, Fiber 0.7, Sugar 1.6, Protein 1.9
CHAR SIU-CHINESE BBQ PORK
Yummy and simple Chinese BBQ Pork roasted with Char Siu sauce.
Provided by Elaine
Categories Side Dish
Time P1DT30m
Number Of Ingredients 13
Steps:
- Firstly poke some small holes on the pork butt so it can absorb the flavor better. Then cut into 2 cm wide and 4 cm thick long strips. Set aside.
- In a large bowl, add red fermented tofu, cooking wine, honey, light soy sauce, oyster sauce and Chinese five spice. Give a big stir-fry to combine well.
- Transfer the pork into a plastic bag and then add ginger and garlic slices. Pour the Char Siu sauce in. Squeeze extra air out and seal. Message the pork for couple of minutes and keep in fridge for 24 to 48 hours.
- Pre-heat oven to 200 degree C (around 400 degree F)
- Before baking, add around 1/2 tablespoon of warm water and 1/2 tablespoon of char siu sauce with 1 tablespoon of honey. Combine well.
- Place the pork on grill and with a layered baking tray. Brush the honey water on both sides.
- Place on middle track and back for 10 minutes. And re-brush the honey mixture on both sides again.
- Roast again on middle track for another 10 minutes. Move the grill to up track and roast for another 2 minutes.
- Transfer out and brush some sesame oil on surface. Cool down for 3-4 minutes and cut into slices.
Nutrition Facts : Calories 155 kcal, Carbohydrate 11 g, Protein 15 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 676 mg, Sugar 8 g, ServingSize 1 serving
CANTONESE CHAR SIU
Enjoy this delicious honey-glazed pork with jasmine rice, pak choi and spring onions for an easy supper. Choose fattier pork steaks for more flavour
Provided by Maggie Wong
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- First, make the marinade. Whisk the hoisin sauce, red bean curd (along with the sauce from the can), the soy sauces, rice wine, garlic and 3 tbsp honey together. Tip half into a large bowl with the pork, reserving the rest of the marinade for basting later. Season the pork, toss to coat and chill for 5 hrs to marinate.
- Heat the oven to 200C/180C fan/gas 6. Transfer the pork to a roasting tin and roast for 30 mins.
- Meanwhile, mix the remaining marinade with the rest of the honey. Brush over the pork every 10 mins, so it's evenly coloured. Serve with the rice and pak choi, and the spring onions scattered over.
Nutrition Facts : Calories 412 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 38 grams sugar, Protein 40 grams protein, Sodium 1.4 milligram of sodium
PORK CANTONESE
A wonderful pork dish, inspired by a Chinese Restaurant Meal. It can also be made with beef sirloin. But I have found the pork to be more tender and flavorful.
Provided by Koechin Chef
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
CANTONESE PORK
This is not Sweet and Sour Pork, but it is similar. It is made in the crock-pot and served over white rice.
Provided by threeovens
Categories One Dish Meal
Time 4h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230, Fat 8, SaturatedFat 2.4, Cholesterol 74.8, Sodium 687.1, Carbohydrate 14.8, Fiber 1.1, Sugar 11.8, Protein 24.8
CANTONESE BARBECUED PORK
This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired.
Provided by SHERRY_G
Categories World Cuisine Recipes Asian Chinese
Time 1h6m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 158 calories, Carbohydrate 10.2 g, Cholesterol 44.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 451.4 mg, Sugar 7.7 g
BBQ CANTONESE PORK TENDERLOIN
Make and share this BBQ Cantonese Pork Tenderloin recipe from Food.com.
Provided by Bergy
Categories Pork
Time 5h10m
Yield 10 Buffet servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the marinade ingredients in a large Zip lock bag.
- Place bag in a bowl.
- Put Pork in the bag and seal.
- Let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge) Turn the bag often Reserve the marinade for basting Cook meat about 4 inches from the heat source.
- If you wish, you can broil in your oven if you do not want to BBQ Turn often to brown the meat evenly and cook until crisp,basting often.
- About 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it.
- Slice pork thinly and serve immediately.
CANTONESE PORK CHOPS
The sauce from this is wonderful and can be doubled if desired, it can also be made ahead of time... this is a great recipe for pork chops. If you prefer a thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons cold water, then add to sauce.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 672.2, Fat 30.6, SaturatedFat 10.7, Cholesterol 153.5, Sodium 370.5, Carbohydrate 46, Fiber 3.3, Sugar 14.2, Protein 51.5
CANTONESE PORK STIR-FRY
Provided by Metro
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a wok, heat 2 Tbsp. (30 mL) of oil, brown pork and ginger. Set aside.In the same wok, heat remaining oil and brown garlic. Add remaining ingredients, except almonds, cook until vegetables are hot and stir in cooked pork.Serve over plain rice and sprinkle with almonds.
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- Hainanese Chicken Rice. Hailing from the Hainan province in Southern China, this boiled, white-cut chicken dish is packed with flavor. From upscale restaurants to the night markets, you can find this insanely popular dish throughout the Cantonese region.
- Xiao Long Bao (Soup Dumplings) Xiao long bao, better known as soup dumplings, are the epitome of steamed perfection. They have all the juicy deliciousness of a regular dumpling, but pack the extra punch that only hot broth can offer.
- Cha Siu Bao (Barbecue Pork Bun) Cha siu bao, or barbecue buns, are steamed, sweet buns stuffed with a Chinese rendition of barbecued pork. These are usually found on dim sum (the Canton Chinese equivalent of brunch) menus across China or are sold by street vendors to locals for some hearty, on-the-go breakfast.
- Dan Tat (Egg Tart) These delicate egg tart pastries prove that custard is so severely underrated and underused in Western style desserts (wake up, America).
- Beef Chow Fun (Beef Fried Noodles) If you’re a fan of lo mein, this classic Cantonese dish will blow your mind. Served either with gravy or dry (as pictured) with scallions, bean sprouts, and enough beef and noodles to make your heart sing, this dish blows those take-out noodles right out of the water.
- Lo Bak Go (Turnip Cakes) Before you exclaim, “Gross!” and close this article because who puts turnip in cakes, hear me out. These cakes are savory, made from pan-frying pressed daikon turnips and rice flour; the result is a dish that is golden and crispy on the outside and soft on the inside.
- Claypot Rice. Although this rice dish takes roughly 20-30 minutes to cook, it’s well worth it. A hearty serving of white rice is cooked over a charcoal stove in a clay pot and infused with flavors from Chinese mushroom, sausage, and salted rice.
- Red Bean Soup. A hugely popular and versatile dish throughout China, this can be served cold or hot depending on the climate. This tong sui (sweet soup) made from red azuki beans is generally served after dinner as a palette cleanser and dessert.
- Lanzhou Lamian (Lanzhou Hand-pulled Noodles) Lamian is a type of Cantonese style noodle that is made by twisting and stretching the dough, using the weight to create perfect, delicate noodles.
- Congee. Probably the most popular breakfast food for millions of locals, congee is basically just rice porridge. Think oatmeal, but with small, customizable side dishes comprised of everything from pickled vegetables to dried pork to century egg.
PORK KNUCKLE 橫財就手 - TASTE OF ASIAN FOOD
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CANTONESE SALT AND PEPPER PORK CHOPS - THE WOKS OF LIFE
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4.6/5 (13)Total Time 50 minsCategory PorkCalories 465 per serving
- Combine the pork and marinade ingredients in a large bowl and use your hands to mix and coat the pork evenly. Let sit at least 15 minutes.
- Move the pork to one side of the bowl, add the ingredients for the coating, and mix until you get a loose batter. Next, combine the pork and the batter until everything is well-coated, and set aside.
- Heat the oil in a small sauce pot to about 250 degrees, or until you put in a piece of garlic and it bubbles a little. Toss in the garlic and cook until it just starts to turn color (30 seconds). Scoop it out onto a paper towel to drain. Be careful not to brown the garlic, or it will be bitter.
- Heat the oil to 380 degrees, fry the pork in batches until golden brown, and place on a paper towel to drain.
TOP CANTONESE-STYLE RECIPES - THE SPRUCE EATS
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Estimated Reading Time 7 mins
- Wor-tip (Pan-Fried Dumplings) Often filled with pork, cabbage, shittake mushrooms, and garlic chives, wor-tip or pan-fried dumplings taste great as an appetizer, part of a dim sum spread, or on their own.
- Cantonese Roast Duck. With its signature shiny, reddish-brown crispy skin, Cantonese roast duck looks similar to the Peking duck you may have seen hanging in Asian restaurant windows.
- Ginger-Soy Steamed Fish. Both a popular Cantonese cooking technique and a healthy way to prepare seafood, steaming fish results in a tender, moist fish.
- Salt and Pepper Shrimp. With a beautiful bright orange color and spicy flavor, salt and pepper shrimp make a fabulous appetizer or dim sum addition. Even though the dish has Cantonese origins, it sometimes uses tongue-tingling Szechuan salt and pepper mix.
- Char Siu (Chinese Barbecue Sauce) Sweet, savory, and smoky with just a bit of spice, char siu traditionally appears on strips of roast pork for a dish of the same name.
- Sweet and Sour Pork with Pineapple. The addition of pineapple to sweet and sour pork gives the Cantonese and American Chinese food staple a fruity sweetness that adds balance to the succulent sauce.
- Creamed Corn Soup. Traditionally, Cantonese creamed corn soup uses a classic technique called velveting to keep the meat tender. The protein gets coated in egg whites and some type of starch before frying, much like the dredging American chefs use when frying chicken.
- Zhaijiangmian (Chinese Noodle Dish) Hong Kong-style Zhaijiangmian has a slightly sweeter soy-based sauce than versions you might find in Korea or Beijing.
- Lobster Cantonese with Savory Sauce. If you've never tried lobster any other way but steamed or in a New England-style roll, give lobster Cantonese a go.
- Beef and Peppers in Black Bean Sauce. A staple in Cantonese home cooking, beef and peppers in black bean sauce uses ingredients like garlic, ginger, and onions to give it a mouthwathering flavor and aroma.
15 BEST CANTONESE FOODS YOU MUST TRY, GUANGDONG DISHES
From travelchinaguide.com
- Ah Yat Abalone. Chinese Name: 阿一鲍鱼 ā yī bào yú. Flavor: fresh, tender. Cooking Method: braise, simmer. It is one of the best Cantonese dishes created by Yang Guanyi who is considered the “king of abalone”.
- Roasted Suckling Pig. Chinese Name: 烤乳猪 kǎo rǔ zhū. Flavor: crispy, salty and fresh. Cooking Method: roast. This is a special Guangzhou food that works as the sacrifice to the ancestors.
- White Cut Chicken. Chinese Name: 白切鸡 bái qiē jī. Flavor: fresh, moderately salty, tender and mild. Cooking Method: soft boil. White Cut Chicken originates in Qing Dynasty(1644 - 1911 AD).
- Cantonese Roasted Goose. Chinese Name: 广式烧鹅 guǎng shì shāo é. Flavor: slightly sweet, moderately salty. Cooking Method: roast. The goose is roasted as a whole.
- Guangzhou Wenchang Chicken. Chinese Name: 广州文昌鸡 guǎng zhōu wén chāng jī. Flavor: fresh and salty. Cooking Method: boil, steam. The main ingredients of this Cantonese food is chicken from Wenchang in Hainan Island, ham and chicken livers.
- Poached Lobster in Soup. Chinese Name: 上汤焗龙虾 shàng tāng jú long xiā. Flavor: fresh, fishy. Cooking Method: fry, braise. The lobster must be big and fresh. It is firstly fried and then braised with chicken soup and seasonings.
- Braised Crab Meat with Fin. Chinese Name: 生拆蟹肉烩海虎翅 shēng chāi xiè ròu huì hǎi hǔ chì. Flavor: fresh, tender. Cooking Method: braise. It is one of the top 10 classic Cantonese dishes and is a very expensive one.
- Beef Chow Fun (Beef Ho Fun) Chinese Name: 干炒牛河 gān chǎo niú hé. Flavor: salty and fresh. Cooking Method: fry. Beef Ho Fun is a staple Cantonese food. The beef is flash-fried prior and then stir fried with rice noodles, green onion, onion, mung bean sprout and hotbed chives.
- Clay Pot Rice. Chinese Name: 煲仔饭 bāo zaǐ fàn. Flavor: fresh and chewy. Cooking Method: stew. This Cantonese food recipe is that put rice in the clay pot, cover with Cantonese roasted meat, sausage, vegetables or other meat or vegetarian ingredients, add in water and seasonings, and then stewed.
- Rice Noodle Rolls (Cheung Fun) Chinese Name: 肠粉 cháng fěn. Flavor: fresh, sweet and tender. Cooking Method: steam. Rice Noodle Rolls is a popular snack in Guangdong.
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- White Cut Chicken / bái qiē jī (白切鸡) This dish came from the Hainan province. This boiled, white-cut chicken is served with a smile and a ginger-scallion dipping sauce.
- Sweet and Sour Pork / Táng Cù Gū Lū Ròu (糖醋咕噜肉) Sounds familiar right? It's because it is really famous all over the world. In fact, some cultures have their own version of it.
- Wonton Noodles / Yún Tūn Miàn (云吞面) Just like how in the US where you'll just walk in the streets and you'll find Starbucks, in Hong Kong you can easily find a place for Wonton soup.
- Clay Pot Rice / Bāo Zaǐ Fàn (煲仔饭) Just like its name, it is cooked over a charcoal stove in a clay pot. It is a white rice dish in a clay pot flavored with Chinese mushroom, salted egg, and sausage served with dark soya sauce.
- Beef Chow Fun / Gàn Chǎo Niú Hé (干炒牛河) This is possibly not a new menu for you. You might be seeing this a lot in a typical Chinese restaurant's menu in Guangdong, Hongkong, and overseas.
- Congee / Zhōu (粥) When we talk about breakfast, this will probably one of the dishes that will come to your mind. It is popular around the world because it is basically rice porridge.
- Dim Sum / Steamed Spare Ribs in Black Bean Sauce/ Chǐ Zhī Zhēng Pái Gǔ (豉汁蒸排骨) People really love dim sum. This dish has juicy pork ribs and a flavorful black bean sauce that's perfect with rice.
- Soup Dumplings / Xiao Long Bao (小籠包) When we talk about steamed food, it is impossible not to mention the soup dumplings. It is a small flavorful and delicious pork dumpling.
- Chinese Pork Barbeque / Char Siu (叉燒) It is a type of Cantonese-roasted meat. The marinated pork is traditionally skewered with long forks and roasted in an oven or over an open fire.
- Poached Lobster in Soup / Shàng Tāng Jú Long Xiā (上汤焗龙虾) The white and tender lobster with a delicious taste is served with soup stock. This should definitely be on your list when you want high protein and low-fat Cantonese food.
8 BEST CANTONESE FOOD (YUE CUISINE), WHAT TO EAT IN GUANGZHOU
From chinadiscovery.com
- Dim Sum. Rich Kinds of Delicious Dim Sum for Guangdong Breakfast. Dim Sum (点心) is a key part of Cantonese food. There are more than 1,000 kinds of dim sums in Guangdong Area, and in Xiguan District in Guangzhou, where Cantonese dim sum originated is your best place to enjoy the dim sums, including the Shrimp Dumplings (Har Gow 虾饺), Siu Mai (Shumai 烧麦), Rice Noodle Roll (Cheong Fun 肠粉), Turnip Cakes (萝卜糕), Steamed Buns Stuffed with BBQ Roast Pork (Char Siu Bao叉烧包), Salted Egg Yolk Buns (流沙包), Chicken Feet, Egg Tarts, etc.
- Traditional Cantonese Dishes. Traditional Cantonese Dishes - White Cut Chicken & Roasted Goose. Among all various traditional Cantonese dishes, Siu Mei (烧味), a Cantonese barbecue and roasted flavored meat dish would be your first stop.
- Dessert. Taste Local Cantonese Desserts. Cantonese also like sweet flavored food. And Tong Sui (literally sugar water, or sweep soup) is really a must-do step to end a meal for Cantonese.
- Seafood. White Boiled Shrimp. Since Guangdong bounds the sea, Cantonese people know how to cook seafood really well. White Boiled Shrimp (白灼虾) boiled in hot water with the shells may be the first seafood for most domestic and overseas people to Guangzhou.
- Cantonese Old Fire Soups. Nutritious and Tasty Cantonese Old Fire Soup. Guangdong people emphasize in keeping in good health, so they make rich kinds of soups with different types of meat, seafood, vegetables, herbs, dry food, stewed with soft fire in several hours, so the nutrition and flavor of the ingredients would come out.
- Cantonese Porridge. Smooth and Flavorful Cantonese Porridge. Porridge or congee is not so simple in Guangdong. People there make full use of local eatable materials to make it into different flavors but also with rich nutrition.
- Noodles. Cantonese Wonton Noodles Soup with Large Full Shrimp Meat. Cantonese Wonton Noodles Soup (云吞面) has gained really good popularity among whole Guangdong, Hong Kong and Macau.
- Clay Pot Rice. Clay Pot Rice (煲仔饭) is also a strongly featured Guangzhou food. Local people cook the rice in the pot bowel and then add what they like on the rice to cook it all well, such as Chinese sausage and preserved meat, spare ribs, chicken, vegetables, etc.
TOP 10 CHINESE PORK RECIPES TO SATISFY YOUR TASTE BUD
From travelchinaguide.com
- 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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Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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