Chinese Pork And Ginger Casserole Food

CHINESE PORK AND GINGER CASSEROLE

Steps:

• Heat the oil in a flameproof casserole , add the onion and fry gently for 4 minutes until soft but not coloured.
• Meanwhile, skin the root ginger and then crush the flesh with a mortar and pestle.
• Add the crushed ginger to the casserole with the pork, increase the heat and fry until meat is browned on all sides.
• Stir in the sherry and soy sauce, then the ginger ale, five-spice and seasoning to taste. Bring slowly to boiling point, stirring, then lower the heat, cover jand simmer for about 1 hour until the pork is just tender.
• Add the stem ginger and pepper sliced to the asserole and continue cooking for a further 10 minutes. Serve hot.

HOISIN AND HONEY-GLAZED PORK WITH BOK CHOY AND NOODLES

Steps:

• Position a rack in the upper third of the oven; preheat to 475 degrees F. Set a wire rack on a foil-lined baking sheet; set aside. Mix the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Cut the pork in half crosswise and prick all over with a fork; rub with 2 tablespoons of the honey-hoisin marinade, 1/4 teaspoon salt and a few grinds of pepper. Place on the wire rack.
• Roast the pork until the surface looks dry, about 10 minutes. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping). Return to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. Transfer to a cutting board and let rest 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the bok choy and boil until crisp-tender, 30 to 45 seconds. Remove with a slotted spoon to a paper towel?lined plate. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt.
• Slice the pork. Divide the noodles among shallow bowls. Top with the pork and bok choy. Drizzle with the reserved honey-hoisin marinade and top with scallions.

JAPANESE PORK AND GINGER CABBAGE

Steps:

• Combine sake, sugar, soy sauce and ginger in a bowl and stir until sugar dissolves.
• Add sliced pork and marinade 10 min's (do not marinate longer than 10 min's as pork will become tough.) Drain pork over a small bowl, reserve marinade.
• While pork is marinating, remove thick ribs from cabbage (the thick white stalky part in the centre.) Cut leaves into approx 4cm squares.
• Heat the oil in a wok or large frying pan, add pork stir-fry for about 5 Min's or until pork is almost cooked. Add reserved marinade stir-fry for a couple of minutes, finally add cabbage and stir-fry until cabbage just wilts.
• Serve pork over steamed rice.

CHINESE PORK FRIED RICE

Steps:

• In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.

QUICK GINGER PORK

Steps:

• In a large skillet or wok, stir-fry pork in oil until no longer pink. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and ginger; add to skillet. Combine water and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions and sesame seeds.

RED BRAISED GINGER PORK BELLY WITH PICKLED CHILLIES

Steps:

• Toss the pork with the soy and 1 tbsp of the rice wine. Leave for 1 hr or, even better, overnight in the fridge.
• Heat some of the oil in a medium heavy-based saucepan. Brown the meat, in batches, on both sides and set aside. Add a little more oil and cook the garlic, ginger and chilli for 2-3 mins until golden.
• Pour the vinegar, remaining rice wine, sugar and stock into the pan and bring to the boil. Add the pork, then turn down the heat, cover and simmer for 2 hrs or until the meat is tender. For the final 30 mins, remove the lid, increase the heat and let the liquid reduce until thick and syrupy. Serve scattered with the sesame seeds, spring onions and sliced chillies, with rice.

STIR-FRY PORK WITH GINGER

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
• Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.