PORK RECIPE

Chinese barbecue pork

Ingredients
2 tbs soy sauce 2 tbs honey 1 tbs Chinese rice wine or dry sherry 1 tbs oyster sauce 1 tbs hoisin sauce 1 tsp sesame oil 1 tsp Chinese five spice 500g pork fillet, halved crossways, quartered lengthways

Methods
Step 1 Combine soy sauce, honey, Chinese rice wine, oyster sauce, hoisin sauce, oil and Chinese five spice in a bowl. Step 2 Add the pork to the soy sauce mixture and turn to coat. Cover and place in the fridge for 2 hours to marinate. Step 3 Preheat oven to 220C. Add water to a roasting pan to come 1cm up the side of pan. Drain the pork, reserving marinade. Place pork on a wire rack in the pan. Roast, turning once, basting frequently with marinade, for 30 minutes or until tender and caramelised. Set aside to cool.

Orange Pork Chop Stir-fry

Ingredients:

4 boneless pork chops (about 1 1/2 pounds) Marinade:

1 tablespoon rice wine or dry sherry 2 teaspoons cornstarch Sauce:

1/3 cup orange juice 2 tablespoons water 2 tablespoons soy sauce 1 1/2 teaspoons liquid honey Other:

2 slices ginger, chopped 1 garlic clove, chopped 2 baby bok choy 1/2 cup baby carrots 2 teaspoons cornstarch mixed in 4 teaspoons water a few drops sesame oil, as needed 4 tablespoons oil for stir-frying, or as needed

Preparation:
Rinse the pork chops, pat dry, and cut into cubes. Add the rice wine and cornstarch and marinate for 30 minutes. While the pork is marinating, prepare the vegetables and sauce. Wash the baby bok choy, drain, and chop, separating the leaves and the stalks. Wash and drain the baby carrots and cut in half. Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside. Heat a wok or heavy gauge frying pan. Add 2 tablespoons oil. When the oil is hot, add the pork chop cubes. Let the pork chops cook for a minute, and then stir-fry until they change color and are nearly cooked. Remove from the wok or pan and drain on paper towels. Clean out the wok and add more oil. When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the carrots. Stir-fry briefly and add the baby bok choy stalks. Cook briefly, add the leaves, and stir-fry briefly until they turn bright green. Make a well in the middle of the wok and add the sauce. Turn up the heat, give the cornstarch and water mixture a quick re-stir and add it to the sauce, stirring quickly to thicken. Mix everything together. Add a few drops of sesame oil and serve hot. Serve with brown rice.

Baked Pork Chops

Prep Time: 8 hours Cook Time: 30 minutes Total Time: 8 hours, 30 minutes Ingredients:

4 boneless pork chops (about 1 1/2 pounds) 1/3 cup orange juice 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 shallot, chopped 1/4 teaspoon chili sauce (or chili sauce with garlic)

Preparation: Rinse the pork chops in cold water and pat dry with paper towels. Combine the remaining ingredients. Place the chops in zip-locked plastic bags with the marinade. Seal and refrigerate overnight, turning the bags occasionally to make sure the marinade covers all the pork chop. Preheat the oven to 425 degrees Fahrenheit. Remove the chops from the bags. Bake the pork chops for 30 minutes, or until they reach an internal temperature of 160 degrees Fahrenheit. Serves 4.

Sweet and Sour Pork With Black Rice Vinegar

Ingredients:

3/4 pound pork tenderloin Marinade: 2 teaspoons dark soy sauce 2 teaspoons Chinese rice wine or dry sherry 1/4 teaspoon salt Other: 2 tablespoons black rice vinegar 1/4 cup white rice vinegar 1/3 cup granulated sugar 2 teaspoons cornstarch dissolved in 2 tablespoons water 3 to 4 cups oil for deep-frying and stir-frying, as needed 1 egg, lightly beaten 1/4 cup cornstarch

1 small onion 2 medium carrots, peeled and cut diagonally into 1/2-inch pieces 1/2 green bell pepper, cut into cubes 1/2 red bell pepper, cut into cubes

Preparation: Cut the pork into 3/4-inch cubes. Add the marinade ingredients, using your fingers to mix in and making sure the pork is well coated. Let the pork sit for 15 minutes. While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the rice vinegars and sugar and set aside. In another small bowl, dissolve the cornstarch in the water and set aside. To prepare the sweet and sour sauce, bring the rice vinegars and sugar to a boil in a small saucepan over medium heat, stirring to dissolve the sugar. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Keep warm while deep-frying the pork. Heat the oil for deep--frying to 360 degrees Fahrenheit. Dip the marinated pork cubes in the lightly beaten egg and dredge in the cornstarch. Deep-fry the pork until it is golden brown and crispy (about 6 minutes). Deep-fry the pork in batches, taking care not to overcrowd the wok. Be sure not to let the oil temperature drop below 350 degrees. Remove and drain on paper towels. (If you have time, deep-fry the pork a second time to make it extra crispy). Heat 2 tablespoons oil. (Use another wok or frying pan if you have one, or clean out the wok). When the oil is hot, add the onion. Stir-fry until the onion is softened, then add the carrots. Stir-fry for another 2 minutes, then add first the green and then the red bell pepper. Push the vegetables up to the sides of the wok. Add the sauce in the middle. Add the pork. Mix everything together, cook briefly to heat through, and serve hot over rice.

CHINESSE Style pork Fillet Ingredients 2 medium wholepork fillet cup soy sauce 1 table spoon honey 1 table spoon brown sugar 2 garlic clove, crushed

1spring onion, slice 1 tea spoon grated ginger tea spoon cinnamon 1 tea spoon food coloring red (optional)

Methods 1. Trim the fat from the meat. In a shallow, oveproof bowl, combine soy sauce, honey, browwn sugar, spring onion, ginger, cinnamon and red food coloring. Stir to combine. 2. Add pork fillet, turning to coat. Leave to marinated at least 1 hour, turning occasionally 3. Drain pork from marinated and place on a rack over a roasting dish. 4. Bake at 190C for 20 minutes or until juices run clear when tested with skewer. Baste with marinade during cooking time.

Oven Baked Pork Ribs

INGREDIENTS

1 kg boneless pork ribs (belly or similar) 5 cloves garlic, crushed and chopped 3 teaspoons paprika 3 tablespoons cider vinegar 3/4 cup brown sugar, firmly packed 1/2 cup Worcestershire sauce (kecap Inggris) 3/4 cup tomato paste (concentrated tomato puree) 1 teaspoon chili, crushed (or more to taste) 1 large lemon, juice and finely grated rind Directions: 1 Combine all marinade ingredients in a large non-metal dish. 2 Stir until well combined. 3 Add the ribs to the marinade and spoon mixture over until they are covered well on both sides. 4 Cover and refrigerate for several hours or, preferably, overnight. 5 To Cook: Place an oven rack on the top shelf of the oven. 6 Preheat oven to 200C (400F). 7 Line a roasting tin with foil. 8 Place a well-oiled roasting rack in the roasting tin. 9 Remove ribs from marinade, making sure they are well coated, and place onto the roasting rack.

10 Cook on the top shelf of the oven for 30-40 minutes (turning once). 11 While ribs are cooking, pour marinade into a small saucepan. 12 Cook until the sauce boils. 13 Boil until mixture thickens slightly. 14 Serve ribs on a bed of rice and pour over sauce.

30 Minutes Sweet and Sour Pork

1 lb pork loin, cut into pieces 1/4 tsp sugar 1 tsp low sodium soy sauce 1 large egg, beaten cup corn starch tsp salt tsp fresh ground black pepper 2 Tbsp vegetable oil 2 bell peppers (red and yellow), cut into inch pieces 2 scallions, cut into inch pieces 3 cups snow peas 1 (8-oz) can pineapple chunks packed in juice (reserve juice for sauce) directions: 1. In a gallon size resealable plastic bag combine sugar, soy sauce and egg. Add pork to mixture. Massage pork and mixture to combine. Add corn starch, salt and pepper into bag with pork and seal bag. Toss to coat. 2. Heat vegetable oil in a large skillet over high heat. 3. Carefully, add pork to skillet in a single layer and allow to brown (about 2-3 minutes per side).Turn once. Remove pork with a slotted spoon and transfer to sauce. Add vegetables and pineapple to hot skillet. Cook 3-5 minutes, stirring frequently, until vegetables are crisp-tender. 4. Toss with Sweet and Sour Sauce and serve over Scallion Jasmine Rice.