Hoisin Glazed Pork Food

HOISIN-GLAZED PORK

Steps:

• In a small bowl, combine the first seven ingredients. Place pork in a shallow 1-qt. baking dish coated with cooking spray; pour sauce over pork. , Bake, uncovered, at 400° for 15-20 minutes or until a thermometer reads 160°.

HOISIN AND HONEY GLAZED PORK CHOPS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Cut scallions diagonally into 2-inch pieces.
• Whisk together remaining ingredients except pork in a large bowl. Add scallions and pork, turning pork to coat generously with sauce.
• Arrange pork in 1 layer in a 15- by 10-inch shallow baking pan (1 inch deep). Spoon remaining sauce with scallions over pork and roast until just cooked through, 15 to 20 minutes.
• Turn on broiler and broil pork 5 to 6 inches from heat until top is slightly caramelized, 2 to 5 minutes. Let stand, uncovered, 5 minutes. Serve pork topped with any pan juices.

HOISIN-GLAZED PORK CHOPS

Steps:

• Heat oil in a medium saucepan over medium. Cook garlic, stirring often, until golden brown, about 2 minutes. Add soy sauce, honey, vinegar, tahini, and Sriracha and whisk until smooth. Cook, whisking occasionally, until mixture is thick and smooth, about 5 minutes. Season hoisin sauce with salt and pepper; let cool.
• Season pork chops all over with salt and pepper. Place in a large resealable plastic bag and add half of hoisin sauce (reserve remaining sauce). Seal bag, pressing out air, and turn to coat pork. Chill at least 30 minutes. Set remaining sauce aside.
• Preheat a large skillet, preferably cast iron, or grill pan over medium. Remove pork from bag, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute, then turn again. Continue to cook, turning about every minute, until chops are deep golden brown and charred in spots and an instant-read thermometer inserted into the thickest part registers 135°F, 15-18 minutes (cooking time will depend on thickness of chops). Transfer to a cutting board and let rest at least 10 minutes (pork will come to 145°F as it sits). Serve with reserved hoisin sauce spooned over.
• Do Ahead
• Hoisin sauce can be made 4 days ahead; cover and chill. Thin with water if needed before using. Pork can be marinated 1 day ahead; keep chilled.

HOISIN PORK

Steps:

• Combine marinade ingredients in small bowl.
• Place tenderloin in shallow bowl, pour in the marinade.
• Refrigerate 4 hrs (or overnite).
• Preheat oven to 425.
• Roast 15 minutes per side.

SWEET AND SPICY HOISIN GLAZED PORK TENDERLOIN ROAST

Steps:

• Trim the tenderloin of all of the fat and silverskin.
• Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Using a dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely scored. Repeat with second tenderloin.
• Disolve 3 T salt in 1-1/2 quarts cold water in a large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour.
• Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick ends of 1 tenderloin matches up with thin end of the other. Tie the tenderloins together with kitchen twine, spacing evenly apart.
• Brush roast with vegetable oil and season with pepper. Transfer 1/3 cup glaze to bowl for grilling, reserving remaining glaze for serving.
• Clean and oil cooking grate. Heat all the burners to high, cover, and heat grill until hot, about 15 minutes. leave primary burner on high and turn off other burners.
• Place roast on cooler side of grill, cover and cook until meat registers 115 degrees, 22 - 28 minutes, flipping and rotating halfway through cooking.
• Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 - 6 minutes. Brush top of roast with amount 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 - 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
• Transfer roast to carving board, tent loosley with foil, and let rest for 10 minutes. Carefully remove twine and slice roast into 1/2" thick slices. Serve with remaining glaze.
• Glaze: Heat oil is small saucepan over medium heat until shimmering. Add garlic, ginger, and pepper flakes; cook until fragrant, about 30 minutes. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Sauce can be done in advance.

HOISIN-GLAZED PORK KABOBS

Steps:

• Combine hoisin sauce, ketchup, chili,green onion, and ginger; set aside.
• Season pork cubes with pepper. Thread pork and pineapple onto skewers; grill over direct heat for about 4 minutes, turn and glaze with hoisin mixture. Continue cooking on grill until pork browns, about 8-10 minutes total cooking time.

HOISIN-GLAZED PORK CHOPS WITH DIJON DIPPING SAUCE

Steps:

• For the pork and marinade: Place the pork chops in a 1- gallon resealable plastic bag. Combine the remaining marinade ingredients (except for the neutral oil) in a mini food processor and process until incorporated, or whisk together in a medium bowl. This will be your marinade and glaze.
• Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
• Prepare a grill by heating one side to high and the other to low. Alternatively, heat a large grill pan over 2 burners -- one on high heat and the other turned off. Clean and grease the grates.
• Remove the chops from the bag and reserve the marinade for basting. Blot the chops with paper towels, then grill, undisturbed, until you have a great grill mark on each chop, 4 to 6 minutes. Baste with the reserved marinade then rotate a quarter turn and grill until you have a nice crosshatch mark, another 4 to 6 minutes. Flip over and repeat the grilling, basting and turning.
• Start to take an internal temperature after both sides are grilled and basted. If you don't hit 165 degrees F, move the pork chop to the cooler side and cover to create a convection oven. The pork is ready when it registers 165 degrees F on an instant-read thermometer. Remove from the heat and let rest for 5 minutes.
• Meanwhile, make the mustard sauce: Stir together all of the ingredients in a small bowl. Add 1 to 2 tablespoons water, if needed, to thin the sauce.
• Drizzle the mustard sauce over the pork chops or serve on the side for dipping.

HOISIN AND BOURBON-GLAZED PORK TENDERLOIN

Steps:

• Prepare grill- (great to use soaked hickory wood chips if you have them).
• Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.
• Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.
• Open halves, laying pork flat.
• Sprinkle pork with salt and pepper.
• If using wood chips, place on coals just before cooking meat.
• Place pork on grill that has been sprayed with cooking spray.
• Cook 5 minutes.
• Turn and baste top of pork with hoisin mixture; cook 5 minutes.
• Turn and baste top of pork.
• Cook another five minutes.
• Check temperature with an instant read thermometer.
• If 155 degrees remove and let rest for five minutes.
• If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.
• Do not overcook- it should be moist.

HOISIN GLAZED PORK

Steps:

• Prepare grill.
• Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
• Slice pork lengthwise, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes before cutting.

HOISIN AND HONEY GLAZED PORK CHOPS

Steps:

• Preheat oven to 4oo degrees.
• Cut scallions diagonally into 2-inch pieces.
• Whisk remaining ingredients except pork in a large bowl Add scallions and pork, turning pork to coat.
• Arrange pork in 1 layer in shallow baking dish. Spoon remaining sauce with scallions over pork and roast 15-20 minutes.
• Turn on broiler and broil pork 5-6 inches from heat until top is slightly caramelized, 2-5 minutes. Let stand, uncovered, 5 minutes.
• Serve pork topped with pan juices.

HAWAIIAN HOISIN GLAZED BABY BACK PORK RIBS

Steps:

• Whisk all of the ingredients except the ribs in a large bowl to blend.
• Divide the ribs between 2 large baking dishes.
• Brush with half of the sauce.
• Cover the ribs and remaining sauce separately and refrigerate overnight.
• Preheat the oven to 375°F Transfer the ribs to heavy, large baking sheets.
• Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
• Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
• Transfer the ribs to a platter.
• Cut into individual ribs.
• Serve, passing the remaining sauce separately.
• Chef Alan Wong.
• The New Cuisine Of Hawaii.
• Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine.

HOISIN-GLAZED PORK BOWL WITH VEGETABLES

Steps:

• In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
• Season pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the marinade. Toss to evenly coat, cover, and set aside. You can let the pork marinate, covered and refrigerated for up to 24 hours, or you can cook it right away.
• Heat oven to 375 degrees. Heat oil in a large (12-inch) nonstick, oven-proof skillet over medium-high. Remove pork from marinade, letting excess drip back into the bowl. (Reserve marinade.) Sear pork for 2 to 3 minutes on the first side and about 2 minutes on the other, until nicely browned and caramelized.
• Remove from heat and pour remaining marinade over the pork, turning to coat evenly. Transfer pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes, or until an instant-read thermometer reads 145 degrees. (The smallest piece of pork, from the thin end of the tenderloin will be done first, so begin checking temperature at 10 minutes and remove pieces from the oven as they are done.)
• Meanwhile, prepare the vegetables: Use a peeler to shave the carrots lengthwise into strips. Slice the radishes paper-thin using a mandoline. Thinly slice the scallions on an angle.
• Transfer pork to a plate and set aside to rest. Add rice wine vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding more water if needed. It should be the consistency of heavy cream. Transfer to a small bowl, stirring in any juices that accumulated from the plate with the pork.
• Distribute rice among 4 bowls. Thinly slice the pork and divide among the bowls. Drizzle the sauce over the pork and rice and garnish each bowl with the carrots, radishes, scallions, snow peas and pickled ginger, if using. Serve immediately.

HOISIN-GLAZED PORK SLIDERS WITH PINEAPPLE SALAD

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Combine 1 tablespoon hoisin sauce and 1 teaspoon rice vinegar in a small bowl; set aside.
• Combine the pork, panko, the remaining 1 tablespoon hoisin sauce, the scallion, ginger, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. With dampened hands, roll the mixture into twelve 1 1/2-inch meatballs; transfer to the prepared baking sheet. Bake, turning once, until browned and cooked through, 5 to 6 minutes per side. Remove from the oven and brush with the reserved hoisin sauce mixture.
• Meanwhile, combine the cabbage, carrots and pineapple in a food processor. Add the remaining 2 tablespoons rice vinegar, the mayonnaise and 1/2 teaspoon salt and pulse until roughly chopped.
• Spread mayonnaise on the bottom half of each bun, then fill with some shredded lettuce and a meatball. Serve with the pineapple salad.

HOISIN-GLAZED PORK TENDERLOIN WITH SCALLION RICE, PONZU ROASTED GREEN BEANS & SPICY MAYO

Steps:

• • Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. • In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder (½ tsp for 4), and 1 TBSP water (2 TBSP for 4). (You'll use more garlic powder later.) Microwave until warmed through, 30 seconds.
• • Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to low heat. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• • While rice cooks, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.) TIP: For easy cleanup, line sheet with foil first.
• • On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt, and pepper. (For 4 servings, add green beans to a second baking sheet; roast pork on middle rack and green beans on top rack.) • Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. • In the last 3-5 minutes, remove sheet from oven; carefully pour half the hoisin glaze (save the rest for serving) over pork, turning to coat. Return to oven until glaze is tacky. • Transfer pork to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise.
• • Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds. • Divide rice, green beans, and pork between plates. Drizzle pork with remaining hoisin glaze; drizzle everything with as much sriracha mayo as you like. Top with scallion greens and as many remaining sesame seeds as you like. Serve.

HOISIN-SPICE GLAZE

Steps:

• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.

SPICY HOISIN-GLAZED RIBS

Steps:

• Prepare the ribs the night before: Trim the membrane from the back of 2 racks (about 4 pounds) St. Louis pork ribs. Then make the rub: Whisk 1 cup rice vinegar, 1/4 cup soy sauce, 3 tablespoons chopped ginger, 5 chopped garlic cloves, 1 tablespoon sesame oil and 1 teaspoon Chinese five-spice powder; coat the ribs with the mixture and refrigerate overnight. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set the ribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes are directly over the ribs; cook for 3 hours, or until the meat pulls back from the bones. To make the sauce, whisk 1/2 cup hoisin sauce, 2 to 3 tablespoons Asian chili sauce and 1 tablespoon water; brush onto the meat and cook over direct heat until glazed. Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds.

HOISIN-GLAZED PORK AND VEGGIE SKEWERS

Steps:

• For the marinade and mop: Whisk together the ginger, garlic, soy sauce, vermouth, sesame oil, vinegar and sugar in a measuring cup. Pour 1/4 cup of the marinade into a small bowl, whisk in the hoisin sauce and set this basting "mop" aside.
• For the kebabs: Toss the remaining marinade with the pork in a medium bowl, then cover and chill in the refrigerator for 30 minutes.
• Carefully thread onto a skewer 1 piece of pork, 1 snow pea folded over a water chestnut slice (the pea will crack on one side, but it will help hold in the water chestnut), a piece of red pepper and a piece of baby corn; repeat twice, then end with a piece of orange, skin side facing the last baby corn. Repeat with the remaining skewers and ingredients.
• Prepare a grill for cooking over medium-high heat. Brush the skewers with the vegetable oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewers until the pork is cooked through and an instant-read thermometer inserted into the center of a piece registers 140 degrees F, 7 to 8 minutes per side. Brush the skewers with the mop, and continue grilling until the mop caramelizes, about 1 minute. Serve with iced tea.
• For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.