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
CHOW CHOW I
A way to use all those fresh summer veggies.
Provided by SLT
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 13h
Yield 96
Number Of Ingredients 11
Steps:
- In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
- Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
- Boil for 15 minutes, or until tender.
- Pack tightly in sterilized jars and seal.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.9 g, Sodium 282.2 mg, Sugar 6.3 g
CHERRY CHA CHA
Make and share this Cherry Cha Cha recipe from Food.com.
Provided by SooZee
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Blend the graham crumbs with the melted butter and the icing sugar. Spread in a 9 x 13 pan, saving out some to sprinkle over the top when finished.
- Whip the cream, fold in the marshmallows and spread half of this over the graham base. Spread the tin of cherry pie filling over the cream mixture. Spread the rest of the cream mixture over the pie filling and sprinkle with the reserved crumbs.
- Keep in the fridge.
- I use the bagged graham wafer crumbs and.
- I've never tried this with KoolWhip so don't know if it would turn out the same.I say.never fool with perfection -- lol.I've also used 2 tins of the pie filling if it looks thin.
Nutrition Facts : Calories 294, Fat 15.6, SaturatedFat 7.6, Cholesterol 40.8, Sodium 119.5, Carbohydrate 38.3, Fiber 0.5, Sugar 17.7, Protein 1.6
GRILLED PORK CHOPS WITH SPICEY MANGO CHUTNEY
This is out of the "Char Cha Cha" Cookbook. Cha Cha Cha is an ecclectic restaurant in San Francisco. You can drink one of their fabulous Sangria's while you wait for your meal. Prep time includes marinating the pork chops. Chutney ingredients are below the marinade.
Provided by Ck2plz
Categories Pork
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Marinade.
- 1. Prepare the marinade one day ahead.
- 2. Place all marinade ingredients in a large non-aluminum stockpot and bring to a broil.
- 3. Cook for 5-7 minutes
- 4. Remove from heat and let cool overnight.
- 5. Submerge pork chops in the marinade for 45 minutes.
- 6. Grill the pork chops on both sides over a medium-hot fire for 8-10 minutes or until the pork chops are firm and cooked through.
- Spicey Mango Chutney.
- 1. Cut the mango flesh away from the pit and cut the flesh into 1/2 inch dice. Set aside.
- 2. In a medium saucepan, melt the butter over medium heat and saute the onion and jalapeno until the onion is translucent, 1-2 minutes,
- 3. Add the ginger, vinegar, brown sugar, cumin, honey, orange zest, and orange juice, continue cooking over medium heat to reduce the mixture by half.
- 4. Reduce heat to low and gently stir the diced mango, cilantro, and bell pepper, add salt and pepper.
- 5. Let cook to room temperature and refrigerate for up to 6 days.
Nutrition Facts : Calories 471, Fat 22.6, SaturatedFat 8.1, Cholesterol 115.2, Sodium 14270.6, Carbohydrate 32.3, Fiber 1.3, Sugar 28.9, Protein 34.6
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