Chinese Style Roast Pork Food

CHINESE PORK TENDERLOIN

Steps:

• Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
• Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

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.

CHINESE ROAST PORK ON GARLIC BREAD

Steps:

• Cut the pork into 1-by-4-inch pieces (each about the size of a stick of butter).
• Make the marinade: In a large bowl, whisk together the honey, soy sauce, wine, hoisin sauce, oyster sauce, five-spice powder and, if using, the bean curd and its liquid. Add the pork, and mix thoroughly, then cover, and refrigerate for a few hours or up to 1 day.
• When you're ready to cook the pork, heat the oven to its highest temperature (not the broil setting). Line a large sheet pan with aluminum foil, and put a metal rack on top. Take the pork out of the marinade, and place it on the rack in an even layer. Reserve remaining marinade.
• Slide the pan into the top third of the oven, and roast for 20 minutes. Turn the pieces, and roast until each piece is deeply caramelized on all sides and fall-apart tender, another 20 to 25 minutes, basting with the remaining marinade. (If the pork isn't as caramelized as you'd like, turn on the broiler to crisp the meat's exterior, 1 to 2 minutes.)
• Turn off the oven, and transfer pork to a cutting board. Let the pork rest for 10 minutes, then slice about half the pieces lengthwise into thin strips about the size of thick-cut bacon. (Reserve the uncut pieces for future use, over rice, in stir-fries, etc.)
• Make the garlic bread: Mash together the butter and garlic, and then spread across the sliced sides of the rolls or bread. Place bread directly onto middle rack in the still-hot oven to toast for 3 to 5 minutes. While your bread is toasting, prepare your homemade duck sauce by stirring together the apricot jam with vinegar, to taste.
• Assemble the sandwiches: Spread mustard on one side of toasted bread, then duck sauce on the other. Add the sliced roast pork, garnish heavily with sliced scallions and serve.

CHINESE ROAST PORK

Steps:

• Put the pork strips in a mixing bowl.
• Combine the remaining ingredients and pour over the pork, turning the pieces until the meat is coated.
• Preheat oven to 450 degrees.
• Place a rack on top of a roasting pan. The rack should be about two inches above the bottom of the pan. Arrange the pieces of meat parallel to each other but without the sides touching. Bake 30 minutes, basting, then turn each piece of meat and bake 15 minutes longer. Continue baking and turning the pieces often, basting, about 15 minutes longer.

CHINESE ROAST PORK (AUTHENTIC AND DELICIOUS)

Steps:

• Combine salt, sugar, soy sauce, oyster sauce, sesame oil, ginger, hoisin sauce, bean paste, garlic, shallots and wine in a large bowl.
• Add the pork loin roast, baste thoroughly and marinate 2 hours.
• Place the roast on a rack in a roasting pan, and bake in a preheated oven at 425 degree for 15 minutes.
• Turn meat and bake 7 minutes longer.
• Remove the meat and brush with the honey mixed with the red food color.
• Return to the oven for 10 minutes, or until done.
• Cut the meat crosswise into thin slices and serve either hot or cold.

ROAST PORK (CHINESE STYLE)

Steps:

• Preheat the oven to 200ºC.
• Score the inner pork belly with a sharp knife.
• Rub the meat with 30g of coarse salt and the five-spice powder.
• Pierce metal skewers through the upper and lower portion of the pork belly to prevent it from shrinking during roasting.
• Rub the remaining coarse salt on the skin of the pork belly.
• Roast the pork for 45 minutes to an hour.
• Halfway through the roasting time, remove the roast pork from the oven and rub off all the salt from the skin. Prick the skin all over with a stainless steel tenderiser needle.
• Return the pork to the oven and roast it on high heat until pork is blackened and skin is crispy. Remove from oven and scrape off the blackened part.
• Return to oven and continue roasting till done.

CHINESE ROAST PORK

Steps:

• For the marinade: Put the ginger, shallots, and garlic into a blender, and puree.
• Transfer the mixture to a bowl, and add the oyster sauce, hoisin sauce, and tomato paste, and stir to incorporate.
• For the pork: Put the trimmed tenderloins into a baking dish, and pour over half of the marinade, turning to coat. Cover the dish with plastic wrap, then place the pork in the refrigerator, and let it marinate for a minimum of 30 minutes to a maximum of 24 hours.
• Preheat the oven to 400 degrees F.
• Heat the vegetable oil in a large, ovenproof saute pan over medium-high heat. Remove the pork tenderloins from the marinade and sear on all sides in the hot pan. Baste the pork with the remaining marinade throughout the cooking process.
• Slide the pan into the preheated oven, and cook until the pork is cooked through, approximately 20 minutes. Allow the meat to rest for 15 minutes before serving.

CHINESE ROAST PORK

Steps:

• To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
• Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

CHINESE ROAST PORK

Steps:

• Rinse meat with cold water. Pat dry with paper towel. Cut with grain into strips 1 1/2" wide. Combine ginger scallions, soy sauce, sherry, sugar and hoy sin sauce. Mix well. Marinate pork for 1 hour. Roast on wire rack placed on shallow baking pan in moderate 350°F. oven for 20 minutes. Turn and brush with the marinade every 10 minutes. Turn oven to 400°F. and bake 10 more minutes. Serve either hot or cold, cut in 1/8" thick slices.

CHINESE-STYLE PORK TENDERLOIN

Steps:

• Brush pork with food coloring and sprinkle with seasoned salt. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°., In a saucepan, combine the pineapple juice, sherry or broth, honey, soy sauce and ginger. Bring to a boil; simmer, uncovered, for 5 minutes. Thicken if desired. Thinly slice pork; serve with pineapple sauce.