Roast Pork With Chinese Vegetables Food

ROAST PORK WITH CHINESE VEGETABLES

Steps:

• Prepare all of the vegetables and set aside. Things will move quickly once the wok is on the stove, and you'll want to be prepared!
• Heat your wok over medium high heat, and spread 1 tablespoon of oil around the perimeter of the wok. Immediately add the minced ginger, and let fry for 5 to 10 seconds.
• Stir in the minced garlic, and immediately add the mushrooms and red bell peppers. Stir fry for 15 seconds. Turn the heat up to high, and add the bamboo shoots, water chestnuts, and Shaoxing wine. Stir-fry for another 10 seconds. Next add the roast pork. Stir fry for 20-30 seconds.
• Next, add the bok choy and give everything a good stir fry for 15 seconds. Add the soy sauce, salt, sugar, sesame oil, oyster sauce, and fresh ground pepper. Continue to stir-fry for another 20 seconds.
• Add the snow peas and continue to stir-fry until they are evenly distributed in the mixture. Stir in the chicken stock, and let the mixture come to a boil.
• Once it comes to a boil, stir in half of the cornstarch thickener, and cook for 20 seconds--until the sauce thickens and coats the back of a spoon. Add more of the cornstarch mixture if the sauce seems thin and if there is too much standing liquid. Add more chicken stock if the dish isn't saucy enough for your liking--it's all about your personal preference! Check how things are tasting, and if you'd like, you can add more soy sauce, oyster sauce, or salt to taste.
• Plate and serve with steamed rice!

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.

PORK AND VEGETABLE STIR FRY

Steps:

• Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
• Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
• Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

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:

• 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.

ROAST PORK IN ASIAN BROWN SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed. Measure 1 tablespoon dry rub and set aside.
• Generously apply remaining dry rub to pork shoulder.
• Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
• Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork shoulder to a serving platter.
• Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil. Reduce heat and simmer; stir in 1 cup chicken stock and simmer.
• Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. Pour sauce over roast and garnish with scallions.

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.