Cantonese Pork Tenderloin 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 SWEET-AND-SOUR PORK

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.

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.

CHAR SIU (叉燒) - CHINESE BBQ PORK

Steps:

• We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
• To a bowl, we'll add:
• Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we'll push all the air out of the bag and seal it.
• Preheat the oven to 425° F or 218° C.
• Now, we'll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water.
• Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.

BBQ CANTONESE PORK TENDERLOIN

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.

MARINATED BBQ PORK TENDERLOIN

Steps:

• Place tenderloins in large zip lock bag.
• Mix all other ingredients together in a bowl and pour into bag.
• Give a squeeze to cover tenderloins and refrigerate overnight.
• Barbeque on med-low heat.
• Baste with leftover marinade.
• Will take about 20 minutes.
• Remove, tent with foil and let meat rest for 10 minutes before cutting.

CHAR SIU-CHINESE BBQ PORK

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.

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.

CHINESE BARBECUE PORK (CHAR SIU PORK)

Steps:

• Place all of the ingredients for the marinade into a bowl and whisk to combine.
• Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well-coated in the marinade.
• Place the bag into the fridge and leave it to marinate for at least 2-3 hours, or overnight.
• When you are ready to roast the pork, take it out of the fridge and let it come to room temperature in the marinade (this will take about 30 minutes).
• Preheat the oven to 350°F (180°C) (without fan).
• Place a wire rack over a large roasting tray and half fill the tray with boiling water. The rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create a steam in the oven to cook the pork and to keep it moist.
• Place the pork on the wire rack.
• discard the marinade in the freezer bag.
• Roast the pork for about 30 minutes, basting every 10 minutes or so (see next step).
• Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 tablespoons of honey. Bring the sauce to a boil and simmer gently for a few minutes until the sauce is thick and syrupy. Use this sauce to baste the pork.
• After 30 minutes, turn the oven to grill (or broil) mode on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3-5 minutes, making sure that it is browning nicely and doesn't burn. Once the pork has caramelised nicely, remove the tray from the oven.
• Let the pork rest for about 10 minutes before slicing.

PORK CANTONESE

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.

EGG FOO YOUNG RECIPE FOR THE CANTONESE CRISPY OMELETTE

Steps:

• Marinade the pork mince and leave out at room temperature for 10 minutes.
• Quickly cook the pork mince off in a small amount of vegetable oil until just cooked. Allow to cool.
• While this is cooling, separate the eggs, keeping the whites in a mixing bowl. Whisk the egg whites until foamy.
• Add the whites to the yolks and stir to combine. Stir in the sugar, white pepper, sesame oil and cornstarch slurry.
• Chop the bases (white parts) of the spring onions into 5 cm (2 inch) lengths. Chop the rest of the spring onions finely for garnish.
• Add the pork mince, spring onion pieces and most of the bean sprouts (save some for garnish) to the egg mixture.
• Heat a wok over high heat and add the vegetable oil when it starts to shimmer, add the egg mixture. Leave for 30 seconds and then swirl the wok around to redistribute the uncooked egg.
• At this stage you can fold the eggs into an omelette shape or cut into quarters and flip the pieces. If you do try to flip the whole omelette it will probably fall apart.
• If it's an omelette style you're going for, you can remove the eggs once it reaches the colour you like. If you're cutting up the eggs cook them on the flip side for just a minute.
• Serve with spring onions, bean sprouts, white sesame seeds and with steamed rice. You can add a little soy sauce if you want more of a savoury flavour.

CANTONESE LEAN PORK CONGEE

Steps:

• Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes.
• Add the pork to the rice, and stir in the water. Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through. Remove the pork from the pot with a slotted spoon, and set aside. Continue to simmer the rice for 20 minutes. Chop the pork into small cubes, and mix with the salted egg and hundred-year egg.
• After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce. Serve in bowls, and garnish with ginger and green onion. Have soy sauce and pepper on the side for seasoning.

CANTONESE PORK

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.

CANTONESE PORK TENDERLOIN RECIPE

Steps:

• Combine all marinade ingredients and marinate 24 to 48 hours. Grill over medium-hot coals or gas grill 7 minutes per each of the 4 sides, basting each time. You can also heat the marinade to boiling, then lower heat and stir well until thickened and serve either over or on the side with the pork.