Hoisin Pork Roast With Green Onions Recipes

EASY PORK WITH HOISIN SAUCE

Steps:

• Trim excess fat and silverskin from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.
• Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned and cooked partially, about 2 to 3 minutes per side.
• Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add sherry and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice.

GRILLED HOISIN MARINATED PORK WITH PINEAPPLE-GRILLED GREEN ONION RELISH

Steps:

• Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill. Remove the pork from the marinade, removing any excess. Season with salt and pepper and grill 10 to 12 minutes for medium doneness.

PORK LOIN ROAST WITH HOISIN-SESAME SAUCE

Steps:

• Salt and pepper roast liberally and brown in a saute pan with olive oil on all sides.
• Place into a roasting pan and bake at 350 for about 40 minutes (until internal temp is about 140).
• Remove and cover with foil and let stand for about 10 minutes before carving.
• Meanwhile, drain most of the oil from the saute pan and retain any brown bits.
• Saute ginger until fragrant, then add remaining sauce ingredients (except green onions). Simmer until thickened, then add green onions.
• Cut pork into slices and top with sauce and additional green onion slices for garnish. Serve immediately.

SLOW COOKED HOISIN PORK ROAST WITH GREEN ONIONS

Steps:

• Preheat oven to 300*F.
• Heat oil in heavy large oven-safe pot over high heat.
• Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes.
• Remove pot from heat.
• Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns.
• Cover pot and place in oven.
• Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry.
• Remove pot from oven.
• Transfer pork to cutting board and tent with foil.
• Let pork stand 20 minutes.
• Meanwhile, spoon off fat from pan juices.
• Stir whiskey and 3/4 cup water into juices; boil 2 minutes.
• Add more water by tablespoons if sauce is too thick, or boil to reduce sauce if too thin, Cut pork crosswise on slight diagonal into 1 inch thick slices.
• Garnish with sliced green onions.
• Pour pan sauce over pork and serve.

HOISIN PORK TENDERLOIN

Steps:

• Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

STICKY-SWEET GRILLED PORK SHOULDER WITH HOISIN AND MOLASSES

Steps:

• Pork:
• Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1 1/2 cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.
• Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"-1 1/2" above cutting board, make a shallow cut along the entire length of a long side of shoulder. Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat (it's better to end up with 2-3 even pieces than 1 uneven piece). Add to bag with marinade and seal, pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day.
• Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 350°F). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. (If you don't have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°F-145°F. (You can also do initial cooking in a 350°F oven.) Transfer to a cutting board and let rest at least 20 minutes.
• Glaze and assembly:
• Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6-8 minutes (you should have about 1 1/3 cups). Keep warm.
• Prepare a Big Green Egg for medium-high heat (or use a conventional grill). Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°F-145°F; be careful not to overcook), 6-8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.
• Do Ahead
• Pork can be roasted 2 days ahead. Let cool; cover and chill.

HOISIN-BRAISED PORK, MUSHROOMS AND GREEN BEANS ON NOODLES

Steps:

• Combine pork and five-spice powder in medium bowl; mix well. Sprinkle pork with pepper and lightly with salt. Add flour and toss to coat.
• Heat vegetable oil in heavy large pot over medium-high heat. Add half of pork and saut) until brown, about 4 minutes; transfer to bowl. Add remaining pork and sauté until brown, about 4 minutes. Return pork and any juices from bowl to pot. Add mushrooms, broth, 1 1/4 cups green onions, hoisin, soy sauce and ginger and bring to boil, scraping up browned bits. Reduce heat to low, cover and simmer until pork is just tender, stirring occasionally, about 50 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add green beans. Cover; simmer 5 minutes. Uncover; simmer until beans are crisp-tender, stirring occasionally, about 5 minutes.
• Meanwhile, cook linguine in medium pot of boiling salted water until just tender but still firm to bite. Drain well. Return linguine to pot; mix in sesame oil.
• Transfer linguine to serving bowl. Top with pork mixture. Sprinkle with remaining 1/4 cup green onions.