CALORIES IN PORK BROTH RECIPES

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SHUI ZHU PORK- SZECHUAN PORK IN SPICY BROTH | CHINA ...



Shui Zhu Pork- Szechuan Pork in Spicy Broth | China ... image

Super yummy Sichuan Shui Zhu Pork

Provided by Elaine

Categories     Main Course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3

Number Of Ingredients 22

1 small bunch of bean sprouts
1 small bunch of oyster mushrooms (, break into smaller pieces )
coriander for garnishing
200 g pork butt or pork tenderloin ( , highly recommend the butt)
1/2 tbsp. Shaoxing wine (, optional )
pinch of salt
1/4 tsp. sugar
1 tbsp. light soy sauce
1 tbsp. oyster sauce (, optional )
1 tsp. vegetable cooking oil
white pepper
3 tbsp. starch + 3 tbsp. water
12-20 dried chili pepper (, or as needed)
1 tbsp. Sichuan pepper
4 tbsp. vegetable cooking oil (, divided )
2 tbsp. doubajiang (, or half doubanjiang and half hot pot soup base)
800 ml hot water as needed
2 green onions ( , white part cut into 2cm long and green pert chopped)
3 garlic cloves ( , chopped )
1 thumb ginger ( , sliced)
1 tbsp. light soy sauce
1/4 tsp. sugar

Steps:

  • Slice the pork thinly and then add pinch of white pepper, light soy sauce, oyster sauce and cooking wine.  Combine well and set aside for 15 minutes. Then add water starch to coat well.  Set aside. 
  • Heat 12 to 20 dried chili peppers for half minute and then 1 tablespoon of Sichuan peppercorn in wok until slightly aromatic. Move out, cool down and then roughly chop.
  • In a wok, add 2 tablespoon of oil, fry doubanjiang and hot pot seasoning if you are using with slow fire until the red turns red, then add ginger, scallion sections, garlic, fry for 1 minute until aromatic too.  Then place 1/3 of the chili peppers and Sichuan peppercorn we prepared in the first step. 
  • Pour 800ml hot water. Then season the broth with 1/4 teaspoon of sugar and 1 tablespoon of light soy sauce.  Let it simmer for 5-8 minutes.
  • In the meantime, blanch bean sprouts and oyster mushroom in boiling water. Then lay in the bottom of the serving bowl.
  • Add 1 teaspoon of oil in the marinated pork and mix them again to make sure they are evenly coated. Turn up fire and add the pork slices in and cook until the broth begin to boil again. Wait for around 20 to 30 seconds and transfer them out immediately.
  • Pour the broth to fill the container. Place fresh garlic, chopped peppers prepared in step 1, chopped green onion, white sesame seeds on top, then pour 2 tablespoon of hot oil on top.  Serve immediately. 
  • Serve directly with coriander.

Nutrition Facts : Calories 373 kcal, CarbohydrateContent 7 g, ProteinContent 12 g, FatContent 34 g, SaturatedFatContent 21 g, CholesterolContent 48 mg, SodiumContent 42 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving

PORK ROAST PROVENCALE RECIPE - FOOD.COM



Pork Roast Provencale Recipe - Food.com image

A busy day recipe that turns out tender and moist. I have made this recipe with boneless pork loin, boneless pork loin roast, and also with pork sirloin roast that has a bone in it-all are good. The timing here does not include MARINATING it overnight. If you prefer more of a lemony taste in your pork gravy, go ahead and increase the lemon juice. I also prefer the lower amount of thyme but you might want to up it. I marinate this in a small oven cooking bag that I plan on roasting it in. I like to serve it with roasted potatoes and baby carrots -I put that in for about 1 hour and 45 minutes.

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 4 serving(s)

Number Of Ingredients 12

2 1/2 lbs pork roast
3 garlic cloves, minced
2/3 cup chicken broth
1/4 cup lemon juice
3 tablespoons olive oil
1 cup onion, chopped
2 bay leaves
1 -1 1/4 teaspoon dried thyme
1/2 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water
salt

Steps:

  • Cut tiny slits in the roast and push in some garlic.
  • Place roast in small oven cooking bag.
  • Combine chicken broth, all the lemon juice, oil, onion, bay leaves, thyme, and pepper; pour over roast.
  • Put tie around bag, refrigerate overnight, and turn occasionally.
  • Preheat oven to 350 degrees.
  • Remove bag from refrigerator, put into pan, and roast for 20 minutes per pound, or until a meat thermometer reads 145 degrees.
  • Remove roast from bag-cover with foil and let rest.
  • Skim and discard fat from juices in roasting pan.
  • Remove both bay leaves.
  • Put liquid into 3 quart saucepan and heat up over medium setting.
  • Put cornstarch and cold water into small jar, put lid on, and shake it up.
  • Add cornstarch mixture to liquid in saucepan.
  • Bring to a boil and boil for 2 minutes, stirring constantly.
  • Season with salt to your taste.

Nutrition Facts : Calories 495.8, FatContent 21, SaturatedFatContent 4.6, CholesterolContent 195.6, SodiumContent 292.2, CarbohydrateContent 9.8, FiberContent 1, SugarContent 2.2, ProteinContent 63.9

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