Easy Peking Pork Roast Recipes

PEKING PORK CHOPS

Steps:

• Pound pork slices with mallet, or with the back of a kitchen knife until tender. Set aside. In a bowl, mix the Marinade ingredients, add in pork slices, mix well, and marinade for 30 minutes.
• In a separate bowl, mix the Sauce ingredients. You may add more or less sugar, or other sauce ingredients to your own liking. Set sauce mixture aside.
• Heat up a wok with enough oil, deep-fry pork slices for 5 minutes, or until color changes to golden brown and slightly crispy. Dish up, drain with paper towels and set aside.
• Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with sauce. Dish up and sprinkle the pork chops with some toasted sesame seeds. Serve over a bowl of hot steamed rice.

PORK WITH PEKING SAUCE

Steps:

• Gather the ingredients.
• Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
• In a medium-sized bowl, combine the pork shreds with the rice wine or sherry, dark soy sauce, salt, and cornstarch, adding the cornstarch last. Marinate the pork for 20 minutes.
• While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
• Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot , add the pork shreds and stir-fry until they change color and are nearly cooked. Remove from the wok.
• Add 1 tablespoon oil. When the oil is hot, add the ginger and the sweet bean sauce (or hoisin or sweet bean paste/water mixture). Cook until aromatic.
• Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired.
• Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.

EASY 4-INGREDIENT PORK ROAST

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F. Place a rack in a shallow, foil-lined roasting pan or 13 x 9 x 2-inch baking pan.
• Place the pork loin roast on the rack and rub all sides of the pork with the cut sides of the pieces of garlic. Sprinkle all sides of roast evenly with the seasoned salt and freshly ground black pepper.
• Roast the pork uncovered for about 20 to 25 minutes per pound, or until the internal temperature of the roast when using an instant-read thermometer is at least 145 F.
• Tent the roast loosely with foil and let it rest for 10 to 15 minutes before slicing.
• Slice and serve with your choice of sides. Enjoy.

EASY PEKING PORK ROAST

Steps:

• Add everything except the roast to a small mixing bowl.
• Spread a generous layer of the sauce on all sides of the roast. Reserve the rest of the sauce for later.
• Marinate for at least 1 hour.
• Preheat oven to 350 degrees. Place the roast in a small casserole dish and loosely cover with foil.
• With the remaining sauce baste the roast ever 20 - 30 minutes for 2 hours.

EASY ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
• In a small bowl, blend brown sugar, applesauce, and ginger.
• Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
• Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).

PEKING ROAST

Steps:

• Take 2 cuts of beef and make deep slits in the meat.
• Insert slivers of garlic and onions.
• Marinate beef in 1 cup vinegar for 24 - 48 hours.
• When ready to cook, discard the vinegar.
• Brown in hot oil until nearly burned on both sides.
• Pour 2 cups of coffee over the beef, add 2 cups of water and cover.
• Cook slowly at a simmer for 6 hours.
• Do not add any seasonings until the last 20 minutes , then add salt and pepper.
• 1/2 cup of gin or whisky may be added to the boiling mixture.
• Additional water may be needed while cooking.
• (Although this was originally a stove top method of cooking, it certainly could be cooked in a crock pot after having been browned.).