Roast Pork With Duck Sauce On Garlic Bread Food

TANGY ROASTED PORK WITH DUCK SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Coat a large roasting pan with cooking spray.
• Season pork all over with salt and black pepper and place in prepared pan. In a small bowl, whisk together soy sauce, molasses, hot mustard, and garlic powder. Brush soy sauce mixture all over pork. Roast for 30 minutes, or until an instant-read thermometer registers at least 160 degrees F. Remove from oven and let pork rest for 10 minutes. Cut crosswise into 1/4-inch thick slices.;
• While the pork is roasting, in a small saucepan, combine plum preserves, chutney, vinegar, sugar, and ginger. Set pan over medium heat and bring to a simmer for about 10 to 15 minutes. Remove from heat.
• Toss somen noodles with scallions and peanut oil.
• Remove pork from the oven. Serve 2/3 of the pork with all of the plum sauce and somen noodles. Reserve remaining pork, about 12 to 16 thin slices, for paninis.

ROAST PORK WITH DUCK SAUCE ON GARLIC BREAD

Steps:

• Honey Roasted Loin of Pork: Preheat the oven to 400 degrees F. Mix together the honey and brown sugar. Roll the pork loin in to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly.
• Duck Sauce: Mix together apricot jam, cider vinegar and water.
• Garlic Bread: In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes. (The longer it rests, the more garlic-y it will be).
• Preheat the oven to 400 degrees F. Mix the coriander seeds with the paprika and cumin seeds. Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the load in foil and bake for 10 minutes. Remove the foil, separate the halves, and bake for 5 more minutes, or until crunchy.
• Assembly: Cut bread into 4 portions. Shmear with Duck Sauce. Cover with the sliced Honey Roasted Loin and enjoy!

ROAST PORK MARINATED IN GARLIC ALLSPICE-CUMIN ADOBO: CERDO BRUJO

Steps:

• For the marinade: Place all the ingredients except the juice in a large mortar and pound to a paste with a pestle. Stir in the bitter orange juice. If desired puree these ingredients in a blender or food processor. Set aside.
• For the pork: Trim the skin only from the back of the leg. Wipe the leg of pork clean. Make several deep incisions all around the leg, except for the skin. Rub with salt. Allow to rest for a few minutes. Rub pork all over with the marinade, pushing it in the deep gashes made all over the leg. Cover with plastic film and refrigerate, preferably overnight or for a couple of hours. Wipe the marinade from the skin with a clean cloth.
• Cooking the pork: Preheat oven to 400 degrees F.
• Place the leg on a roasting pan. Bake uncovered with the skin side up for about 4 hours. Check the roast often, add some orange juice, and water if the pan juices dry out. Cook until the skin is like a crackling and the juices run clear when the meat is pierced on the thickest part of the leg (about 160 degrees F on a meat thermometer), about 3 1/2 hours

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.

ROAST DUCK WITH A HONEY SOY BASTING SAUCE

Steps:

• Note: I never measure the basting sauce exactly, I think this should be about right, but do adjust for taste if I am a little off.
• Wash duck under cold water and remove any missed feathers.
• Combine all the basting ingredients and boil over a high heat for about 2 minutes. Keep sauce warm while basting, stirring occasionally.
• Place duck in a roasting dish, brush with basting sauce. Bake in a slow oven (130°C) for about three hours, bast several times while cooking. (I like to do this slow to stop the skin from burning.).
• Turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through.
• As the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. (I say 1-2 teaspoons of cornflour, the amount will depend on how much of the sauce has been used during cooking and how much it has reduced by.).
• Serve Duck with basting sauce.

ROASTED DUCK W/ SPICY SAUCE:

Steps:

• Rub duckling inside and out with salt;
• Stuff onions inside of cavity and tie legs together.
• Place on rack in roasting pan.
• Mix boiling water and honey; pour over duckling, letting water run into pan.
• (Duckling should not be put down into the water, keep on rack.)
• Roast in oven at 350 degrees for 1 hour.
• Prick skin to drain excess fat.
• Continue roasting until deep brown and juices run clear, 1 to 1¼ hours longer.
• Remove from oven.
• Increase oven temperatures to 400 degrees.
• Duck Sauce:.
• Combine all Duck Sauce Ingredients listed together.
• Brush duckling with spicy duck sauce.
• Return to oven and roast 5 minutes.
• May use remaining sauce as a dip for meat.
• Garnish with parsley and mandarin orange segments.

ROAST DUCK WITH PORT-GARLIC SAUCE

Steps:

• For sauce:.
• Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes.
• Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and saute until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving).
• For duck:.
• Preheat oven to 400ºF. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl. Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45 minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. Transfer duck to platter. Serve with sauce.

PORK CHOPS IN A DUCK SAUCE GRAVY

Steps:

• ****Dependingon how many people you are serving and how big their appetite is you will have to adjust this recipe accordingly.
• Heat up frying pan.
• Put in a little bit of margarine.
• Approximately 2 teaspoons.
• Pour in the 2 cups of duck sauce.
• Lower the heat to medium or just below medium.
• Add in the rest of the margarine.
• Let it melt in with the duck sauce.
• Stir to blend together as the margarine melts.
• Make sure that your heat is not too high.
• The duck sauce mixture should be barely bubbling.
• Add the pork chops.
• Depending on the size of your frying pan, you may only be able to cook two at a time.
• The pork chops are to be cooked slowly.
• Turn the pork chops after they have been in the pan for about 10 minutes.
• After 10 more minutes cook them for at least another 5 minutes on each side.
• After they are done put them aside and repeat the cooking process with the remaining pork chops.
• After you are done cooking the chops, you will have to sample the gravy.
• If it is too sweet you will need to add a little bit more margarine.
• You will want a balance between the two.
• You do not want one taste to over power another.
• When the sauce is done pour it over each individual serving of pork chops.
• There may be left over gravy that you can put in a bowl if someone wants more.
• You can also freeze the left over gravy and re use it for when you cook pork again.