HONEY ROASTED BBQ PORK (CHAR SIU) RECIPE BY TASTY
Here's what you need: soy sauce, rice wine, sesame oil, ground five spice, salt, garlic, fresh ginger, bean curd, bean curd liquid, hoisin sauce, honey, boneless pork shoulder, white rice, large bok choys
Provided by Frank Tiu
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey.
- Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
- Marinate for at least 3 hours, or preferably overnight.
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack on top.
- Transfer the pork shoulder from the marinade to the wire rack.
- Bake for 1 hour and 15 minutes until the edges are slightly charred.
- Pour the marinade through a strainer into a medium pot.
- Heat the marinade on medium heat until it reduces to ¼ of its original volume, about 10 minutes.
- Glaze the pork with the reduced marinade every 15 minutes.
- When the pork is done, slice and serve with white rice and bok choy.
- Enjoy!
SOY-SHERRY MARINADE FOR BARBECUED PORK
I am constantly getting Pork Fried Rice for lunch at one of the Chinese restaurants near work and one day I asked what they marinated their pork in. This is a recipe I found that had all the ingredients. It makes the pork fabulously sweet.
Provided by Miss Erin C.
Categories Pork
Time 1h
Yield 1 pork roast
Number Of Ingredients 9
Steps:
- Rub pork strips with 1 tsp salt and 2 tsp sugar, let stand 30 minutes.
- Crush garlic and mince scallion, combine with soy sauce sherry and 1 Tbls honey.
- Add to pork strips and let stand 30 minutes more, turning frequently.
- Drain, discarding marinade.
- Combine remaining honey and sugar, brush over meat and roast.
GRILLED RACK OF PORK WITH SHERRY VINEGAR BBQ SAUCE
Provided by Bobby Flay
Time 6h25m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Combine 10 cups water, 1/2 cup kosher salt, brown sugar, mustard seeds, peppercorns, thyme and onions in a large glass bowl or a plastic container. Add the pork, cover and refrigerate for at least 4 hours and up to 12 hours. Thirty minutes before grilling, remove the pork from the brine, rinse with cold water, pat dry and let sit out at room temperature.
- Prepare a charcoal grill for direct and indirect cooking.
- Combine the paprika, cumin, mustard, fennel, the remaining 4 teaspoons salt and ground pepper in a bowl. Rub the pork with the spices and drizzle with canola oil. Sear the pork over direct heat on both sides until lightly golden brown and a crust has formed, about 5 minutes per side. Move the pork over indirect heat (inside of grill should be at about 375 degrees F) and cook, brushing with the Sherry Vinegar BBQ Sauce every 5 minutes or so, until a thermometer inserted in the center registers 145 degrees F, about 1 hour and 15 minutes. Brush with the sauce every 10 minutes or so after the first 45 minutes.
- Remove from the grill, loosely tent with foil and let rest 15 minutes before slicing. You can either slice into individual chops, or slice the loin off the bones and thinly slice.
- Combine the ketchup, vinegar, chicken stock, brown sugar, mustard, paprika and thyme in a medium saucepan and simmer over medium heat until reduced by half. Season with salt, pepper and honey. Let cool to room temperature.
MARINATED GRILLED PORK TENDERLOIN
Steps:
- Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
- Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
- Preheat an outdoor grill or indoor grill pan.
- Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
- Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
- Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Serve with a tossed salad.
GRILLED HONEY-MUSTARD PORK CHOPS
For Linda Shupe of Berthoud, Colorado, "This recipe is a nice change from the usual barbecue sauce and makes tender, moist pork chops. It lets me get supper on the table fast-especially when I assemble it the night before!" -
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable bag; add pork chops. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 254 calories, Fat 10g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 256mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
BARBECUED PORK: SHERRY-HONEY MARINADE
Number Of Ingredients 6
Steps:
- 1. Rub pork strips with sugar and salt let stand 2 hours. 2. Crush garlic then combine with soy sauce, sherry and honey. Add to pork and let stand 30 minutes more, turning frequently. Then roast (see Pork chapter, "Barbecued Pork Strips"). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SHREDDED PORK BARBECUE
I was getting tired of grilling hot dogs and hamburgers at cookouts, especially if rain ruined our plans, so these sandwiches are a nice change. The pork mixture can be baked ahead of time and reheated before serving, so it's convenient as well. A big hit at baby showers and wedding receptions, it truly is a family favorite.
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first nine ingredients; bring to a boil. Remove from the heat; stir in pork. Cover and bake at 350° for 3 hours or until meat is tender. Shred pork with two forks; serve on buns.
Nutrition Facts :
HONEY-GRILLED PORK CHOPS
This honey-based marinade is an excellent way to add flavor to grilled pork chops. This is also an excellent recipe for grilled pork tenderloin.
Provided by Terry
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 5h35m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours.
- Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade.
- Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops rest for 3 minutes before serving.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 25.5 g, Cholesterol 106.6 mg, Fat 9 g, Fiber 0.2 g, Protein 42 g, SaturatedFat 3.1 g, Sodium 969.9 mg, Sugar 23.7 g
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