Noble House Cantonese Pork Recipes

CANTONESE PORK

Steps:

• Cut tenderloins in half, lengthwise. Then cut into 1/4 inch slices. Heat oil in a large skillet and brown slices over medium low heat.
• Place pork in crockpot. Add remaining ingredients, except rice. Cook on high for 4 hours or 6 to 8 hours on low.
• Serve over hot cooked rice.

AUTHENTIC CHINESE PORK CHOW MEIN

Steps:

• Cut meat into thin strips.
• Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and 2 tbsp oil; mix to blend.
• Pour over pork strips; toss well to coat, marinade in mixture for 20 minutes.
• In a wok or large saute pan heat 2 tablespoons shortening; brown the meat lightly on all sides in hot shortening (after browning the pork you may add in chopped garlic and saute for 2 minutes if desired).
• Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer, covered on low heat for 45 minutes.
• Add in the celery and onions; simmer for 15 minutes more.
• In a small bowl, blend in remaining cornstarch with 1/4 cup water; stir into meat mixture.
• Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly.
• Season with salt and pepper.
• Garnish with chopped green onions and toasted almonds.

CANTONESE BARBECUED PORK

Steps:

• In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
• Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
• Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
• Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
• Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

CANTONESE SWEET AND SOUR PORK

Steps:

• Fill a saucecpan with water and bring to a boil.
• Add the pork and boil until it changes color.
• Drain the pork and pat dry.
• Set aside.
• Mix together the salt, pepper, 5 spice powder, sherry, egg and cornstarch.
• Add the pork and toss to coat well.
• Heat the oil to 350 degrees.
• Deep fry the pork until brown.
• Drain.
• Heat 2 T of oil in a Wok over high heat.
• Add the garlic, onion, peppers and stir fry for 2 minutes, stirring constantly.
• Reduce the heat to medium high and stir in the pineapple juice, vinegar, sugar and ketchup.
• Cook, stirring until thick.
• Add the pineapple and stir to heated through.
• Add the pork and serve hot with pineapple wedges for garnish.

NOBLE HOUSE BLACK VINEGAR PORK

Steps:

• In a bowl, combine pork, 1 tablespoon of Shaoxing wine, the soy sauce and ginger juice. Allow it to marinate for 1 hour.
• When done marinating, add 1 inch oil to a heavy bottomed pot and preheat the oil to 340 degrees F (170C). Prepare a wire rack by lining it with several layers of paper towels.
• Put the potato starch in a small bowl, and roll each piece of pork in it to give each piece an even coating of starch.
• Fry the pork in batches (depending on how big your pot is) until lightly browned and cooked though. Transfer the fried pork to the paper towel lined rack.
• In a saute pan, add the remaining Shaoxing wine along with the black vinegar, rice vinegar, soy sauce and sugar. Turn the burner on to high heat and bring the mixture to a boil.
• Add the cooked pork to the black vinegar sauce and continue boiling until the sauce is very thick and syrupy and coats each piece of pork, rather than the pan. Serve with steamed rice.

CHINESE PORK 'N' NOODLES

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.