The best Chinese pork - 5 recipes
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Top rated Chinese pork recipes
sweet and sour pork

By Amelie a-vos-baguettes , blog A vos baguettes
Cut the pork into thin slices (between 5mm and 1cm thick)
- 8 oz tenderloin
- Marinade for pork:
- 2 teaspoons soy sauce (Japanese)
- 1 tsp sake
- 1 teaspoon potato starch (katakuriko)
- 2 teaspoons sesame oil
- 1 onion
- 2 bell peppers (any color you want)
- One young bamboo shoot precooked (takenoko)
- 4 fresh shiitake (if easily found)
- Half carrot
- Mixture for the final sauce:
- 4 tablespoons vinegar (I used rice vinegar)
- 2 tablespoons Japanese soy sauce
- 2 tablespoons sugar
- 1 tsp Chinese chicken broth powder (normally used to make Chinese soup)
- 2 tsp potato starch (katakuriko)
- some oil (sesame or other) for cooking
Chinese Barbecue Pork Buns

By Bourbon Barrel Foods, Bourbon Barrel Foods
Chinese Barbecue Pork Buns
- Click this link to explore all of Bourbon Barrel Food's exciting products: Bourbon Barrel Foods
- Marinated pork:
- 1 lb. pork shoulder (cut into 5 or 6 pieces)
- 2 cloves garlic, minced
- 1 1/2 tbsps cooking oil
- 3 tbsps Pure Cane Sorghum
- 1 1/2 tbsps hoisin sauce
- 1 1/2 tbsps Bluegrass Soy Sauce
- 1 tbsp shaoxing cooking wine
- 1/8 tsp white pepper
- 1/2 tsp Chinese five spice powder
- 1/2 tsp sesame oil
- Barbecue Sauce:
- 1/2 cup low sodium chicken broth
- 2 tbsps oyster sauce
- 2 tbsps ketchup
- 5 tsps Bourbon Smoked Sugar
- 1 tbsp Bluegrass Soy Sauce
- 1/2 tsp Bourbon Smoked Sea Salt
- pinch white pepper
- 2 tbsps peanut oil
- 1/2 cup yellow onion, diced
- 1 1/2 cups char siu pork, fine dice
- 1 tbsps Shaoxing
- 4 tsps cornstarch
- 1 1/2 tsps sesame oil
- For the dough:
- 1/4 cup Bourbon Smoked Sugar
- 1 3/4 cup warm water
- 1 tbsp yeast
- 6 cups flour
- 1 tbsp baking powder
- 2 tbsps shortening
Chinese Fried rice

By monicastarkes
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; r...
- 3/4 cup finely chopped onion
- 2 1/2 tablespoons oil
- 1 egg, lightly beaten (or more eggs if you like)
- 3 drops soy sauce
- 3 drops sesame oil
- 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
- 1/2 cup finely chopped carrot (very small)
- 1/2 cup frozen peas, thawed
- 4 cups cold cooked rice, grains separated (preferably medium grain)
- 4 green onions, chopped
- 2 cups bean sprouts
- 2 tablespoons light soy sauce (add more if you like)
Steamed Buns

By LornaLau
Soak dried Chinese mushrooms in warm water for 4 hours, rinse then cut into small pieces
- Leavened dough:
- 1) 3 cups unsifted all purpose flour (480g), 3 tsp baking powder;
- 2) 1&1/3 cups+4 tsp lukewarm water (340g), 1 tsp sugar, 2 tsp fast rising yeast, 1 tbsp all purpose flour;
- 3) 1 tsp corn oil;
- Filling:
- 4) 275g extra lean ground pork;
- 5) 8 small dried Chinese mushrooms;
- 6) 300g baby bok choy, rinsed;
- 7) 2 tsp cooking wine, 3 tbsp finely chopped green onion, 1 tsp freshly minced ginger, 3/4 tsp salt, ½ tsp sugar, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Yummy House soy sauce, 1 tbsp corn starch, 1/4 tsp chicken broth mix, 1/6 tsp thirteen-scented-spice powder or ground white pepper, 1.5 tbsp sesame oil.
- Yield: 24 steamed buns.
Five-Spice Ginger Chicken and Thai Noodles

By rspiegel2009
This inexpensive dish packs tons of flavor! Use pork instead of chicken, if desired
- 8 ounces of rice noodles (Check label for allergens!)
- 1 ½ tablespoons of peanut oil (or replace with olive oil if concerned with nut allergies)
- 1 tablespoon fresh ginger, peeled and minced well
- 4 garlic cloves, minced
- 1 ½ pounds of boneless chicken breast – cleaned, dried, trimmed and cut into 1” pieces
- ¼ cup gluten-free soy sauce (check label for allergens)
- 2 tablespoons of lime juice
- 3 teaspoons sesame oil
- 1 teaspoon Five-Spice seasoning
- Dash of hot sauce (optional)
- 1/4 cup chopped scallions
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