Cantonese Pork Stew Food

CANTONESE PORK

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.

CANTONESE PORK STEW

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.

BARBECUE PORK STEW

Steps:

• Combine all of the ingredients except cornstarch, water, salt, pepper and noodles in a slow cooker.
• Cover and cook on low 6-8 hours.
• Turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring for 2-3 minutes.
• Season to taste with salt and pepper and serve over noodles.

PORK STEW

Steps:

• In a large Dutch oven pan, put the butter and the cubed pork. Cook until all the pork is browned, about 30 minutes.
• Add the onion,and the chicken bouillon and a little chicken stock. Let this simmer until tender (this is how you get good gravy on the stew).
• When pork is done, add the vegetables.
• Stir all together and add the chicken broth and enough water to cover the vegetables.
• Simmer until the vegetables are done.
• To thicken the gravy, I use the peppered gravy mix in a 1/2 cup water.

COCONUT PORK STEW WITH GARAM MASALA

Steps:

• In a large bowl, combine the pork with the cumin, salt, garam masala and cayenne. Cover and refrigerate overnight.
• Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.
• Heat oven to 325 degrees.
• Heat oil in large Dutch oven over medium-high heat. Add onion and sauté for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeño. Saute for 5 minutes, until the jalapeño is tender. Add the pork and any juices from the bowl and sauté until lightly browned all over, about 7 minutes.
• Stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it's not, add a little water until it is. Bring to a simmer over high heat.
• Once the mixture is simmering briskly, cover Dutch oven, and place in oven for 2 to 2 1/2 hours, or until split peas are tender and pork is falling apart and cooked through.
• Meanwhile, prepare the garlic coconut oil: In a small saucepan, heat oil over medium heat. Add mustard seeds. Once they begin popping, add garlic and chiles, and fry until edges of garlic turn golden brown. Immediately remove pan from heat and reserve. (Do not allow entire garlic cloves to brown or they will taste bitter.)
• Serve warm, drizzled with garlic coconut oil and garnished with chopped cilantro.

TUSCAN PORK STEW

Steps:

• In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker., Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.

CANTONESE PORK SPARERIBS (BBQ)

Steps:

• Prepare ribs by removing the membrane.
• Combine all the marinade ingredients in a sauce pan and warm slightly so sugar dissolves and corn starch incorporates.
• Pour over ribs and marinade in refrigerator for 3-4 days. Turn ribs occasionally to ensure even marinating.
• Remove ribs and bring to room temperature. Reserve the marinade.
• Heat grill/smoker to 200-225 degrees F.
• Cook ribs on grill using indirect heat method. Use apple, cherry, pecan, or mesquite wood for smoke. Cooking time should be around 1.5 - 2 hours. Turn and brush with marinade occasionally. Ribs are done when bones pull free from meat when twisted.
• Combine ingredients for glaze.
• Remove ribs and brush with glaze. Let stand for 15 minutes. Sprinkle with sesame seeds just before serving.

CANTONESE BARBECUED PORK

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.

ITALIAN PORK STEW

Steps:

• Coat the slow cooker with cooking spray; layer the onion, bell peppers, and garlic in the cooker.
• In a big skillet over med-high heat, warm 1 ½ tablespoon oil until very hot.
• Add half the meat; cook until browned on all sides, 4-5 minutes; transfer meat to cooker.
• Repeat with remaining oil and meat.
• Add the tomatoes and wine to the skillet; bring to a boil, scraping up any browned bits stuck to the pan.
• Add in the fennel, orange zest, rosemary, red pepper flakes, salt, and black pepper.
• Pour over everything in the cooker; cover and cook on LOW for 7-9 hours, until pork is fork tender.
• In a small bowl, whisk the flour and water together; whisk the slurry into the hot liquid in the slow cooker, increase heat to HIGH and cook, uncovered, for 15 minutes, until thickened; taste and add salt/pepper if needed.

CANTONESE-STYLE TARO AND PORK BELLY CASSEROLE

Steps:

• BRING a large pot of water to a boil. Submerge the pork belly in the boiling water for 2 minutes to clean it. Remove from the pot and place in a colander. Rinse under cold water.
• USING a siu yuk poker (a needle or skewer works just as well), poke holes in the skin of the pork belly. (This will make the skin crispy after cooking.)
• IN a large bowl, toss the pork belly with the soy sauce to coat.
• MEANWHILE, heat the neutral oil in a large skillet to 350°F over medium-high heat. Add the pork belly and fry for 2 minutes on each side. Remove from the oil and set aside on a paper towel-lined plate.
• MAKING sure your oil is still at 350°F, add the taro (working in batches, if needed) and fry for about 2 minutes, until lightly browned. Remove and drain on a paper towel-lined tray.
• ONCE the pork belly is cool enough to handle, cut it into 3-inch strips. Place in a large bowl and mix with the taro.
• IN a small bowl, combine the salt, MSG, sugar, wine, toasted sesame oil, chicken powder, white pepper, five-spice powder, and fermented bean curd. Stir until the bean curd is broken up. Pour over the pork belly and taro mixture and toss until coated.
• ON a heat-safe tray, alternate tiles of pork belly and taro root, tightly packed. You can use multiple trays. Using the steaming method below, steam the trays in batches for 30 minutes, or until tender.
• USING a spatula or your hands, transfer the pork belly to the platter, maintaining the alternating pattern. Pour the remaining sauce on top and serve.
• How to Steam:
• Steaming is perhaps what sets dim sum apart from all other dumpling-loving kitchens of the world. We steam everything at Nom Wah in an industrial Vulcan steamer. At home, I recommend steaming in a wok. Steaming times vary depending on the density and size of what you are steaming. But the general setup to steam in a wok is as follows.
• Fill the wok with enough water to come up to the lower rim of the steamer but not so much the waterline is above the food bed. Line the bottom of the steamer with paper or a lotus leaf or something so that the fiddly bits won't fall through the cracks. (If steaming dumplings or bao, you won't need to line the steamer.) Place whatever needs steaming in the basket, leaving ample room between items. Bring water to boil and steam for the desired duration. If you need more water-water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
• If you do want to DIY it, just use a plate in a pot. All you need is tinfoil and a plate that fits in your pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball-sized balls and placing them in the bottom of the pot, making sure their tops rest above the waterline. Rest the plate on the tinfoil, cover, and steam. This method is especially useful when making rice rolls, in which you'll be using a cake pan instead of the plate.
• You can put anything in the steamer as long as it isn't so small that it would tumble through the holes into the roiling waters below.