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The best Chinese pork - 5 recipes

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Top rated Chinese pork recipes

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Chinese Barbecue Pork Buns

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  • 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
4/5 (39 Votes)

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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
4.4/5 (13 Votes)

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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)
0/5 (0 Votes)

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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.
0/5 (0 Votes)

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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
0/5 (0 Votes)

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Five-Spice Ginger Chicken and Thai Noodles Chinese Barbecue Pork Buns