Tag: Chinese
Orange Pork Chops
Orange Pork Chops
This recipe is dummy proof. If you want to use 1/2” thick chops, sear them for 4 minutes a side. I still prefer a 1” thick chop. These chops can be grilled or broiled as well. They just need to be finished off in the orange sauce in another pan.If you have children and want to use boneless pork chops: SHAME!!! You deserve to be paraded naked down the street and ridiculed just like Game of Thrones’ Cersei. Teach your children to clean them bones. Let them know that boneless is for classless people who don’t like flavor. If you don’t like bone in chops yourself: SHAME!!! But in all seriousness: stop being a little bitch and eat bone in pork chops. SHAME!!!
Ingredients
- 2-4 bone in pork chops 1” thick
- salt
- pepper
- 2 tbsp vegetable oil
- 1 cup orange sauce
Instructions
- Season both sides of the pork chop with salt and pepper. Heat up cooking oil in a large sauté pan over medium high heat. Add in the pork chops. Don’t over crowd the pan. If cooking more than 2 chops, cook in batches.
- Cook the chops for 6-7 minutes a side. Do not move them when cooking. Let them sear on each side without being touched.
- Add in the orange sauce. Cook for 2 minutes, making sure that the pork is coated in sauce on both sides.
- Cover, pull off the heat, and let rest for 5-10 minutes before serving
- Add more of the sauce from the pan to the pork chops when serving.
Orange Sauce
Orange flavored stir frys are a popular menu item in Chinese American restaurants. In China, oranges aren’t available. Tangerine peel and juice is what’s used. So you’ll see tangerine chicken, shrimp, etc, instead of orange. The tangerine peel usually is found dehydrated. It requires soaking in warm water for 20 minutes before being chopped up.So this particular recipe will use freshly squeezed orange juice and zest. It’s pretty straight forward from here on out. The cornstarch is used a a thickening agent. Constantly whisk while it thickens to break up any lumps. When it is finished, the orange sauce should be able to coat the back of a spoon.Orange Sauce is very versatile. It works with any protein, tofu, or vegetables. Keep it in the refrigerator for up to 2 weeks.
Ingredients
- 1/2 cup orange or tangerine zest
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup rice cooking wine
- 3/4 cup rice vinegar
- 2 1/2 tbsp cornstarch
- 1/2 cup sugar
- 1 tbsp vegetable oil
- 2 tbsp ginger minced
- 6 garlic cloves minced
Instructions
- Mix together the zest, orange juice, sugar, soy sauce, cooking wine, rice vinegar, and cornstarch. Set aside.
- Heat up cooking oil in a small pot over medium high heat. Stir in the garlic and ginger. Cook for 1 minute.
- Pour in the orange mixture.
- Cook for 4 minutes until it thickens; constantly stirring with a whisk. Take off the heat.
- Store in a container. Let cool. Store in the refrigerator for up to 2 weeks.
Five Spice Pork Loin Roast
Five Spice Pork Loin Roast
This recipe uses a very basic Chinese spice blend of five spice powder, salt, brown sugar, garlic, and cayenne. This dry rub is great on pork, chicken, beef, lamb, numerous types of fish and seafood, as well as tofu.Let’s talk about pork anatomy. The pork loin can be found bone in or boneless, with boneless being more common. The rib end of the pork loin starts at the very bottom of the shoulder and runs down the whole back of the pig on both sides of the spine. It eventually ends at the top part of the butt, the sirloin. If this was a cow, it would be the ribeye turning into a ny strip turning into sirloin. Take the bone in loin and cut 1” thick chunks out of it, you get bone in pork chops. Starting half way down the pig’s back going towards the butt, on the other side of the rib bone, is the pork tenderloin. The bones that the pork loin sat upon are the baby back ribs.While I do prefer a bone in pork loin roast, you usually have to have them custom cut. There happened to be a sale on boneless pork loin in the bag for $1.99lb, so I really couldn’t pass that up. This pork loin was 4lbs, taking about 80 minutes to roast(20 minutes per lb.) Roasting on a rack helps cook the roast more evenly. Once finished, let rest for 15 minutes before slicing. Leftover pork is great in fried rice, omelettes, tacos, sandwiches, plus countless other uses.
Ingredients
- 4 lb boneless pork loin roast
- 1 1/2 tbsp five spice powder
- 1/2 tbsp brown sugar
- 2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
Instructions
- Mix all of the spices together.
- Preheat your oven to 350 degrees. Rub the spice blend all over the pork loin roast. Place the roast on a rack on a baking pan lined in foil. Roast for 20 minutes per lb.
- Let rest for 15 minutes before carving.
Plum Sauce Spareribs
Plum Sauce Spareribs
Ribs are my specialty. And holy shit…these plum sauce ribs are pretty amazing. These ribs happen to be very sweet. The plum sauce glaze at the end caramelizes on the ribs, giving it a sugary crust. These ribs don’t require any marinating. The sauce that’s poured over the ribs goes on right before you put them in the oven.You can use spareribs or baby backs. It’s up to you. Baby backs are leaner, but spare ribs have more meat on the bones. Both are great in book. Cook baby backs for only 2 hours before you brown them under the broiler. These can also be browned and finished off on a grill. I would put the tin foil rib package on the grill indirectly and let them steam for 2 hours. Take them out of the foil. Then brown them meat side down for 6-8 minutes. Pull them off to the side. Brush with a thick layer of the plum sauce and let that glaze caramelize for the next 20 minutes.
Ingredients
- 4 lb rack of spareribs riblet removed
- 4 green onions cut into 3
- 10 slices ginger
- 1/2 black plum thinly sliced
Plum Sauce Marinade
- 1/4 cup plum sauce
- 1/4 cup soy sauce
- 1/4 cup rice cooking wine
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1/2 tsp 5 spice powder
- 1/4 tsp cayenne pepper
Glaze
- plum sauce
Instructions
- Mix together all of the sauce ingredients.
- Preheat the oven to 300 degrees. Line a baking pan with multiple layers of foil; enough to fold over and completely cover the ribs. Cut the rack of ribs in half. Pour the sauce over the ribs. Place slices of ginger, plum, and green onions over the ribs. Fold the foil over the ribs, making sure that they’re completely covered. Cook for 2 1/2 hours.
- Take ribs out of the oven. Discard all of the toppings.
- Turn the oven to broil. Cook the ribs for 8 minutes, 6” away from the broiler.
- Take the ribs out of the oven and brush them with a generous layer of plum sauce. Turn the oven back down to 300 degrees. Cook for another 20 minutes.
- Damn, son.
