Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

October 2018

Rice Recipes

Kids Recipes

Strawberry Ice Lo Cal

Strawberry Ice Lo Cal Recipe
1/4 c Granulated suagr replacement 1 c Water 1 ts Cornstarch 1 c Strawberries pureed 1 tb Lemon...

read more

Cantonese Barbecue Pork Recipe

Cantonese Barbecue Pork recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cantonese Barbecue Pork recipe  PDF


3 To 3 1/2 pounds pork butt,
shoulder or tenderloin 4 tb Soy sauce
5 tb Sugar
3 tb Honey
2 tb Hoisin sauce
1 tb Grated fresh ginger
1 tb Shao Hsing rice wine or dry
sherry 1 1/2 ts Salt
Mustard Dip (recipe follows) 3 tb Toasted sesame seeds
Think of these sweet, glazed strips of roast pork as the ham of Asia. Both Chinese and Southeast Asian cooks serve cha siu as a main dish, or as a meat addition or a delicious garnish in many stir fry mi tures, soups, noodle dishes and fried rice. Most Chinese cooks purchase their cha siu already prepared at a roasting shop (delicatessen). However, it is very easy to make at home, and the results are not as garishly red as some commercial versions made with food coloring. Remove and discard the e cess fat from the pork. Cut pork lengthwise (with the grain) into 2 inch wide strips 5 to 6 inches long. Put into a large bowl. Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt. Pour over meat and rub it in well. Cover and marinate in the refrigerator at least overnight or for up to 3 days, turning several times. Preheat the oven to 350F. Place the pork strips on a broiler pan lined with foil. Roast for 30 minutes, turning once halfway through. Increase the heat to 425F and roast for 10 minutes longer. Let cool before slicing. To serve, cut across the grain into 1/4 inch thick slices. Serve with mustard and sesame seeds for dipping. MUSTARD DIP: Mi together 2 tablespoons Colman's mustard, 2 tablespoons water, pinch of salt, pinch of sugar and a few drops of oil. Joyce Jue, San Francisco Chronicle, 1/8/92. Posted by Stephen Ceideberg October 19 1993.

Cantonese Barbecue Pork recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
641 people have voted
Last Reviewed on 2018-10-22



Monday, Oct 22 2018 Download & Print Cantonese Barbecue Pork recipe  PDF   Rice recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Chorizo a La MexicanaMexican Sausage

New Cooking Recipes

Gary's Chocolate Pudding
Gary's Chocolate Pudding Recipe


2 c Milk 2 1/2 tb Cornstarch 2/3 c Sugar 3 oz Chocolate, unsw. baking 1 ts Vanilla e tract 1 tb Oil or Butter Place water into the bottom part of a double boiler. Place on stove on high heat. Mi dry ingredients. Place into top of double boiler. Shave or grate baking chocolate. Add to double boiler. Pour in milk. Add oil or butter. Mi thoroughly. Place top of double boiler into bottom of double boiler. Heat mi ture while stirring constantly until water in double boiler returns to a boil and mi ture is sufficiently thickened. Cover and continue heating for 15 minutes, stir...

Cooking Magazines: My Recipes » October 2018   My recipes RSS   Thumsb up

Dish Of The Day

Vietnamese Chili Sauce Dip

Vietnamese Chili Sauce Dip Recipe
2 Dried red chilies 2 Cloves garlic 1/2 ts Sugar 2 tb Fish sauce 1 tb Vinegar 1 tb Lemon jui...
read more

Category: » Shrimp Recipes

View more dishes

>