Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2019

Rice Recipes

Snacks Recipes

Hardtack

Hardtack Recipe
2 Level teaspoons baking powder 1 pn Salt 1 1/2 c Flour 2 c Sugar 4 Eggs, well beaten 1 Jel...

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
610 people have voted
Last Reviewed on 2019-01-18



Friday, Jan 18 2019 Download & Print Cantonese Barbecue Pork recipe  PDF   Rice recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Celery and Cabbage Bake

New Cooking Recipes

Impossible Vegetable Pie
Impossible Vegetable Pie Recipe


2 c Fresh broccoli or caulif. 1/2 c Onion chopped 1/2 c Green pepper chopped 1 c Cheddar cheese shredded 1 1/2 c Milk 3/4 c Bisquick 3 Eggs 1 ts Salt 1/4 ts Pepper Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first Heat oven to 400. Lightly grease l0 pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost thender, about 5 minutes drain thoroughly. Mi broccoli...

Cooking Magazines: Bisquick Pie Recipes » January 2019   Bisquick Pie recipes RSS   New

Dish Of The Day

Eggplant In Coconut Milk

Eggplant In Coconut Milk Recipe
1 Large eggplant 1 ts Turmeric 1 1/2 ts Salt 5 tb Vegetable oil 1/2 ts Black mustard seeds P...
read more

Category: » Aggplant Recipes

View more dishes

>