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 DINNER
This is a great slow cooker recipe given to me by my Mom. While not strictly authentic, it does have a great sweet and sour taste that goes so well with pork. Serve over cooked white rice. My kids all love it!!! Recipe can be doubled, and it freezes well.
Provided by AmyEckert
Categories Meat and Poultry Recipes Pork
Time 8h15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large heavy skillet, heat oil over medium-high heat. Brown pork in oil. Drain off excess fat.
- Place pork, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 15.1 g, Cholesterol 70.5 mg, Fat 13.2 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 3 g, Sodium 1156 mg, Sugar 11.8 g
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
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
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 SWEET-AND-SOUR PORK
This Asian-inspired dish is similar to sweet-and-sour pork. The tender vegetables, juicy pork and flavorful sauce are delicious over rice.-Wayne Tews, Antigo, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 8 ingredients; set aside., In a large skillet, brown pork in oil in batches. Transfer to a 3- or 4-qt. slow cooker. Pour tomato sauce mixture over pork. Cover and cook on low for 7-8 hours or until meat is tender., Add pineapple; cover and cook 30 minutes longer or until heated through. Serve with rice.
Nutrition Facts : Calories 231 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 889mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 25g protein.
CANTONESE PORK STEW
Make and share this Cantonese Pork Stew recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients except pineapple, snow peas, cornstarch, water, salt, pepper and rice in slow cooker. Cover and cook on low 6-8 hours, adding pineapple and snow peas during the last 15 minutes.
- Turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring until thickened, 2-3 minutes. Season to taste with salt and pepper. Serve over rice.
Nutrition Facts : Calories 430.1, Fat 10.8, SaturatedFat 3.6, Cholesterol 95.2, Sodium 285.8, Carbohydrate 45.5, Fiber 2.1, Sugar 13.7, Protein 34.9
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CANTONESE ROAST PORK BELLY - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (79)Total Time 26 hrsCategory PorkCalories 755 per serving
- Rinse the pork belly and pat dry. Place it skin-side down on a tray, and rub the Shaoxing wine into the meat (not the skin). Mix together the salt, sugar, five spice powder and white pepper. Thoroughly rub this spice mixture into the meat as well. Flip the meat over so it’s skin-side up.
- So, to do the next step, you'll need a sharp metal skewer. Systematically poke holes ALL over the skin, which will help the skin crisp up, rather than stay smooth and leathery. The more holes there are, the better, really. Let it dry out in the fridge uncovered, for 12-24 hours.
- Preheat the oven to 375 degrees F. Place a large piece of aluminum foil (heavy duty foil works best) onto a baking tray, and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it, with a 1-inch high border going around the sides.
- Brush the rice wine vinegar on top of the pork skin. Pack the sea salt in one even layer over the skin, so the pork is completely covered. Place in the oven and roast for 1 hour and 30 minutes. If your pork belly still has the rib attached, roast for 1 hour and 45 minutes.
PORK RIB STEW WITH FOO JOOK AND CHEE HOU SAUCE - THE …
From thewoksoflife.com
4.8/5 (10)Total Time 2 hrs 15 minsCategory PorkCalories 283 per serving
- Soak the foo jook in warm water for 30 to 40 minutes, until softened. Cut them into 2 inch pieces.
- Meanwhile, start making the stew (the foo jook can still be soaking at this point, because the stew has to cook for an hour before it is added) heat a tablespoon of vegetable oil in a large stew pot or Dutch oven, and add the ginger slices. Fry for 1 minute, or until browned and caramelized.
- Add the ribs and fry until browned. Add the chopped onion and garlic, and fry for an additional 3 minutes. Stir in ¼ cup Shaoxing wine, ¼ cup chee hou sauce, 1 tablespoon soy sauce, 1 ½ tablespoons oyster sauce, ½ teaspoon sesame oil, and white pepper.
- Add 4 cups of water, bring to a boil, and then turn the heat down to a simmer. Simmer with the cover on for one hour, giving the mixture an occasional stir every 20 minutes.
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PORK BELLY STEW SHANGHAI STYLE - PHILOSOKITCHEN
From philosokitchen.com
5/5 (4)Total Time 2 hrs 50 minsCuisine ChineseCalories 504 per serving
- If it's possible, prefer pork belly with skin as Chinese tradition wants. The skin combined with the sugar, will give at your stew more flavor, and the characteristic translucent effect.
- Shaoxing Chinese cooking wine is essential to obtain the authentic taste and color of the pork belly stew Shanghai style. This wine is easy to find at the Asian shops and Markets.
- Pour the pork belly into boiling water and cook for 3 minutes, then drain and dry with paper towels. This process will remove any impurities and will tenderize the meat.
SLOW COOKER CANTONESE PORK STEW RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine ChineseCategory PorkServings 6Total Time 8 hrs 10 mins
- In slow cooker, combine all ingredients, except pineapple chunks, snow peas, cornstarch, water, seasoning, and rice. Cover and cook on low-heat setting for 6-8 hours. Stir snow peas during last 15 minutes.
- Turn heat to high and cook for additional 10 minutes, then stir in combined cornstarch and water, stirring well until thickened for 2-3 minutes.
CHINESE BEEF STEW RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 38Calories 1887 per servingCategory Main Course
- Place the beef, ginger, and peppercorn in cold water, enough to cover the beef. Bring the water to a boil. Let it boil for about five minutes. Remove the beef, wash and cut into chunks.
- Heat some vegetable oil. Saute the ginger, garlic, and scallion until aromatic. Add the blanched beef. Stir-fry for five minutes or until the beef turn slightly brown.
TOP CANTONESE-STYLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
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.
EASY AND BEST CHINESE ASIAN STEW RECIPES - THE SPRUCE EATS
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- Spicy Soy Sauce Chicken. Looking for a different way to cook a whole chicken? Chinese spices such as star anise lend flavor to a soy sauce-based stewing liquid in this Chinese spicy soy sauce chicken recipe.
- Red Cooked Pork With Beer. Marinated chunks of pork and root vegetables are simmered in a braising liquid that includes Tsingtao lager and hoisin sauce.
- Korean Bulgogi Stew (Bulgogi Jungol) Naomi Imatome-Yun points out that this delicious Korean bulgogi stew is a great way to use up leftover bulgogi and vegetables.
- Spicy Korean Soft Tofu Stew (Soondubuchigae) In restaurants, this spicy Korean soft tofu stew will be served in hot earthenware bowls, with raw egg added (the heat from the bowl cooks the egg).
- Chicken Cream Stew. This chicken cream stew recipe is an example of Yoshoku (Japanese western cooking) – a chicken thigh and vegetables are simmered in liquid before thickening with a white sauce.
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...
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