**Savor the Sweet and Savory Delights of Chinese Pork with Shallots: A Culinary Journey Through Two Unique Recipes**
Embark on a culinary adventure with our two tantalizing recipes for Chinese pork with shallots, each offering a distinct flavor profile to satisfy your taste buds. The first recipe, "Classic Chinese Pork with Shallots," takes you on a traditional journey with its perfectly balanced blend of sweet and savory flavors. Tender pork slices are stir-fried with aromatic shallots, ginger, and garlic, coated in a luscious sauce made from soy sauce, rice wine, and a hint of sweetness from brown sugar.
The second recipe, "Sichuan-Style Pork with Shallots," adds a fiery twist to the classic dish. Succulent pork is stir-fried with shallots, green peppers, and garlic, then tossed in a bold and spicy sauce made from doubanjiang (fermented chili bean paste), soy sauce, and a touch of honey for a harmonious balance of heat and sweetness.
Both recipes promise an explosion of flavors and textures, making them perfect for a quick weeknight dinner or a special occasion feast. Gather your ingredients and let's embark on this culinary journey to savor the delights of Chinese pork with shallots.
CHAR SIU (CHINESE BBQ PORK)
Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe!
Provided by Bill
Categories Pork
Time 1h
Number Of Ingredients 14
Steps:
- Cut the pork into long strips or chunks about 2 to 3 inches thick. Don't trim any excess fat, as it will render off and add flavor.
- Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).
- Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
- Preheat your oven to 'bake' at 475 F (246 C) with a rack positioned in the upper third of the oven. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). It's amazing how oven temperatures can vary-from model to model, in different spots in the oven, and in how ovens pre-heat and maintain heat. Using an oven thermometer to double-check the actual oven temperature is a great safeguard to monitor your food (I say double-check because even oven thermostat calibrations vary and can sometimes be incorrect). Regardless, be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed.
- Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.
- Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475 F for the first 10 minutes of roasting, and then reduce your oven temperature to 375 F (190 C). After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning!
- Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous--you can heat it up in the microwave to make it easier to work with) and 1 tablespoon hot water. This will be the sauce you'll use for basting the pork.
- After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
- By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it's not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended. You can also use a meat thermometer to check if the internal temperature of the pork has reached 160 degrees F. (Update: USDA recommends that pork should be cooked to 145 degrees F with a 3 minute resting time)
- Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!
Nutrition Facts : Calories 274 kcal, Carbohydrate 14 g, Protein 39 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 832 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CHINESE PORK WITH SHALLOTS
Make and share this Chinese Pork With Shallots recipe from Food.com.
Provided by dale7793
Categories Pork
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the pork across the grain into 5mm thick slices.
- Place slices between greaseproof paper or plastic wrap and pound lightly to tenderise and flatten.
- Prepare the marinade by combining the marinade ingredients.
- Add the pork and marinate for 20 minutes.
- Heat the oil in a wok over high heat.
- Drain the pork and add to the pan.
- Stirfry for 5 minutes.
- Add the shallots, chilli, soy sauce and sherry.
- Cook another 1-2 minutes.
- Serve immediately with rice or noodles and steamed vegetables.
SLOW-COOKER PULLED PORK WITH FRIED SHALLOTS AND CHILES
Provided by Valerie Bertinelli
Categories main-dish
Time 6h45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the pulled pork: Combine the pork, barbecue sauce, brown sugar, chili powder, chipotle powder, lager, 3 tablespoons vinegar, 2 teaspoons salt and the onions in a 6-quart slow cooker. Cook on high power for 6 hours.
- With a slotted spoon, transfer the pork to a cutting board and shred using two forks. Transfer to a bowl and add enough of the liquid from the slow cooker to generously moisten. Stir in the scallions and a splash of vinegar and season with salt to taste.
- For the fried shallots and chiles: Set a cooling rack over a baking sheet and set aside. Add enough oil to a medium saucepan to fill by 2 inches. Over medium heat, bring the oil to 340 degrees F. Meanwhile, put the egg whites in a medium bowl and whisk with a fork until frothy. In a separate bowl, combine the flour with the chili powder, cumin and some salt and pepper. In batches, add the chiles and shallots to the bowl of egg whites and toss to coat. Remove from the egg whites, allowing excess liquid to drain off, then place into the flour. Put the coated chiles and shallots onto the prepared cooling rack. Fry in batches until golden brown, about 2 minutes. Remove to a paper-towel-lined baking sheet and sprinkle with celery salt.
- Serve the pulled pork topped with fried shallots and chiles, or assemble into sandwiches:
- Add the pulled pork to 6 slices of bread, then top with fried chiles and shallots, pickles and the remaining 6 slices bread.
CHINESE BRAISED PORK WITH DOUBLE SPRING ONIONS
Use spring onions as a vegetable in their own right in this slow-cooked pork dish
Provided by Good Food team
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5. Brown the pork on both sides in the oil, then transfer it to a large casserole dish. Deglaze the pan you used for browning with the rice wine or Sherry and add it to the casserole. Add the ginger and garlic. Trim the ends off the 8 fat spring onions and add these to the pan whole along with the chilli, stock, miso paste (if using) and soy sauce. Bring everything to a simmer, then cover and put the casserole in the oven for 2 hrs.
- Remove the lid from the casserole and cook for a further 20 mins. Chop the 4 thinner spring onions and add them to the casserole just before serving with steamed rice and bok choi.
Nutrition Facts : Calories 392 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 2 milligram of sodium
CHINESE PORK FRIED RICE
Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.
Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
Tips:
- To save time, marinate the pork for at least 30 minutes before cooking.
- If you don't have Shaoxing wine, you can substitute dry sherry or white wine.
- Be sure to use fresh ginger and garlic for the best flavor.
- Don't overcrowd the pan when cooking the shallots. Cook them in batches if necessary.
- Serve the pork with steamed rice or noodles.
Conclusion:
This Chinese pork with shallots is a quick and easy dish that is packed with flavor. The pork is tender and juicy, and the shallots are caramelized and slightly crispy. This dish is perfect for a weeknight meal or a casual get-together.
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