Dragonfish Chinese Barbecue Pork Food

CHINESE BARBECUE PORK

Steps:

• Cut pork into strips, 1/2 to 3/4 inch thick.
• Combine garlic, sugar, salt, sherry, soy sauce, honey, five-spice, and food coloring.
• Pour over meat and marinate for at least 1 hour.
• Remove meat from marinade and roast in a 325' oven for 1-1/2 hours basting frequently with the marinade and drippings.

DRAGONFISH CHINESE BARBECUE PORK

Steps:

• Clean the outside of pork removing all fat and silver skin.
• Mix marinade ingredients together, reserving 1/4 cup of marinade for basting while the pork is cooking.
• Place pork in remaining marinade (marinade should cover pork).
• Refrigerate for 24 to 48 hours.
• If you marinade less then 24 hours the full flavors will not develop; if you marinade for over 48 hours the marinade will desiccate the pork and the texture will suffer.
• Arrange pork on a broiler pan or a wire rack fitted into a sheet pan.
• Fill with 1/2 inch of water (water should not touch pork).
• Place in 325° oven.
• It will take 25 to 30 minutes to cook the pork, basting every 7 to 9 minutes and rolling pork over to baste all sides evenly.
• As with all roasted meats you should allow it to rest for 10 to 15 minutes before cutting.
• This will maintain the natural juices in the meat.
• Serve while still warm; slice 1/8-inch thick and arrange on platter with accompaniments.

ASIAN BARBECUE PORK

Steps:

• Put meat, fattiest part facing up, in the crock pot.
• Combine all ingredients in a small bowl and pour over the pork
• Cook on low in a crock pot for 6 hours.

EMERALD CITY "MARTINI"

Steps:

• Mix it all together.
• Shake with ice or serve with ice in- your preference.

CHINESE BARBECUE PORK (CHAR SIEW)

Steps:

• Slice pork into strips approximately 1 1/2 inches thick, 5-6 inch long, and 1/2 inch wide.
• Combine all the ingredients for the sauce and mix well.
• Marinate pork strips in sauce for a minimum of 2 hours.
• Bake in preheated oven 375°F for 25 minutes.
• Turn meat over and bake for an additional 25 minutes.

CHAR SIU-GLAZED PORK AND PINEAPPLE BUNS

Steps:

• Make brine: In a large pot, bring 3 1/2 cups water to a boil. Stir in salt, brown sugar, and vanilla. Chill until cool.
• Put pork in a 9- by 13-in. pan and pour on brine. Chill at least 3 hours and up to 12. Make char siu glaze: In a small bowl, mix together ketchup, hoisin, sesame oil, garlic, ginger, and soy sauce. Pour half the sauce into another small bowl. Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 inches above cooking grate only 5 to 7 seconds). Lay pork over indirect-heat area and cook, covered, until meat reaches 135° on a meat thermometer, 15 to 20 minutes. Using a pastry brush and one bowl of glaze, cover pork with glaze, saving 2 tablespoons for the pineapple. Cook pork (if using charcoal, add 6 to 8 briquets to maintain temperature), turning occasionally, until glaze has caramelized slightly and meat thermometer reaches 145°, 5 to 10 minutes. Transfer pork to a cutting board, tent with foil, and let rest 15 minutes. Lay pineapple slices on direct-heat area of grill, brush with 2 tablespoons reserved glaze, and cook, turning once, until grill marks appear, about 4 minutes per side. Remove slices from grill and cut in half. Cut pork into 1/2-in. slices. Cut a deep diagonal slit across the top of each roll. Fill each roll with a piece of pork, half a grilled pineapple slice, a cilantro sprig, and 1/2 teaspoons glaze from second bowl. Serve rolls with remaining glaze for drizzling.

BARBECUE PORK AND PENNE SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
• Drain pasta. Add pasta and cheese to pork mixture. Sprinkle with green onions.