Tomato Cantonese Pork Food

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.

TOMATO CANTONESE PORK CHOPS

Steps:

• Mix together bread crumbs, flour, salt, pepper and garlic powder (if using).
• Dip chops into half and half cream (or milk if using).
• Then coat the pork chops in the flour/bread crumb mixture.
• Brown in oil over medium heat; drain oil, and set the chops in a greased shallow casserole dish.
• To make the sauce: slice the onion in half lengthwise, and then slice finely to form half rings.
• Brown the onion in oil.
• In a small bowl/cup mix the cornstarch with water.
• Add in the cornstarch mixture and the tomatoes, with the remaining ingredients; mix to combine with a wooden spoon, and bring to a boil.
• Pour over the pork chops in the baking dish.
• Cover with foil and bake in a 325°F oven for about 30 minutes.

TOMATO CANTONESE PORK

Steps:

• Mix flour, breadcrumbs, salt and pepper in a shallow dish.
• Dip chops into milk, then into mixture of breadcrumbs, flour, salt and pepper.
• Coat well.
• Fry in oil over medium heat until chops are browned. Add more oil as needed to cook the coating on chops, otherwise the chops will have white spots from the flour.
• Drain and set aside.
• To make sauce: Cut onion in half lengthwise and slice finely to form half rings.
• Brown in oil and drippings from browning chops.
• Add tomatoes and all remaining ingredients except cornstarch and water.
• Taste as it simmers and add more ketchup, HP Sauce or brown sugar to taste.
• Bring to boil and add cornstarch/water mixture, stirring well until the sauce thickens just a little bit.
• Spray 9 X 13 casserole with non-stick spray.
• Pour enough sauce into casserole just to cover the bottom.
• Add half the chops.
• Pour enough sauce to cover the chops.
• Add remaining chops and cover with remainder of sauce.
• Cover and bake at 350 for 45 minutes or until sauce is bubbly.
• With these measurements, you get alot of sauce and will have leftovers. If you have too much sauce, let it cool, put in a freezer container or ziploc bag and freeze. Alternatively, you can 1/2 the sauce recipe.
• It freezes very well.

CANTONESE-STYLE TARO AND PORK BELLY CASSEROLE

Steps:

• BRING a large pot of water to a boil. Submerge the pork belly in the boiling water for 2 minutes to clean it. Remove from the pot and place in a colander. Rinse under cold water.
• USING a siu yuk poker (a needle or skewer works just as well), poke holes in the skin of the pork belly. (This will make the skin crispy after cooking.)
• IN a large bowl, toss the pork belly with the soy sauce to coat.
• MEANWHILE, heat the neutral oil in a large skillet to 350°F over medium-high heat. Add the pork belly and fry for 2 minutes on each side. Remove from the oil and set aside on a paper towel-lined plate.
• MAKING sure your oil is still at 350°F, add the taro (working in batches, if needed) and fry for about 2 minutes, until lightly browned. Remove and drain on a paper towel-lined tray.
• ONCE the pork belly is cool enough to handle, cut it into 3-inch strips. Place in a large bowl and mix with the taro.
• IN a small bowl, combine the salt, MSG, sugar, wine, toasted sesame oil, chicken powder, white pepper, five-spice powder, and fermented bean curd. Stir until the bean curd is broken up. Pour over the pork belly and taro mixture and toss until coated.
• ON a heat-safe tray, alternate tiles of pork belly and taro root, tightly packed. You can use multiple trays. Using the steaming method below, steam the trays in batches for 30 minutes, or until tender.
• USING a spatula or your hands, transfer the pork belly to the platter, maintaining the alternating pattern. Pour the remaining sauce on top and serve.
• How to Steam:
• Steaming is perhaps what sets dim sum apart from all other dumpling-loving kitchens of the world. We steam everything at Nom Wah in an industrial Vulcan steamer. At home, I recommend steaming in a wok. Steaming times vary depending on the density and size of what you are steaming. But the general setup to steam in a wok is as follows.
• Fill the wok with enough water to come up to the lower rim of the steamer but not so much the waterline is above the food bed. Line the bottom of the steamer with paper or a lotus leaf or something so that the fiddly bits won't fall through the cracks. (If steaming dumplings or bao, you won't need to line the steamer.) Place whatever needs steaming in the basket, leaving ample room between items. Bring water to boil and steam for the desired duration. If you need more water-water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
• If you do want to DIY it, just use a plate in a pot. All you need is tinfoil and a plate that fits in your pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball-sized balls and placing them in the bottom of the pot, making sure their tops rest above the waterline. Rest the plate on the tinfoil, cover, and steam. This method is especially useful when making rice rolls, in which you'll be using a cake pan instead of the plate.
• You can put anything in the steamer as long as it isn't so small that it would tumble through the holes into the roiling waters below.

CANTONESE PORK CHOPS

Steps:

• Grease a baking dish.
• In a shallow dish, combine breadcrumbs, flour and seasoning salt (or regular salt) pepper and garlic powder.
• Dip the pork chops in milk, then into breadcrumb mixture.
• Brown in hot oil on both sides; drain fat.
• Place the pork chops in prepared baking dish.
• To make the sauce: In the same frypan sauté onion and garlic for about 5-6 minutes.
• Add in tomatoes with juice, and remaining ingredients (with green pepper) bring to a boil, and simmer about 15 minutes.
• Mix cornstarch with cold water.
• Add into tomato mixture, and cook, stirring until thickened (about 5 minutes).
• Pour the sauce over the pork chops in the baking dish; toss lightly to coat the chops.
• Cover and bake in a 325°F oven for about 35-40 minutes, or until pork chops are tender.

CANTONESE PORK

Steps:

• Cut tenderloins in half, lengthwise. Then cut into 1/4 inch slices. Heat oil in a large skillet and brown slices over medium low heat.
• Place pork in crockpot. Add remaining ingredients, except rice. Cook on high for 4 hours or 6 to 8 hours on low.
• Serve over hot cooked rice.