PIGS IN A POKE RECIPE RECIPES

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NEELY'S PIGS IN A BLANKET RECIPE | THE NEELYS | FOOD NETWORK



Neely's Pigs in a Blanket Recipe | The Neelys | Food Network image

Food Network

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

One 8-ounce can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
  • Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
  • Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.
  • Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.

CHAR SIU (叉燒) - CHINESE BBQ PORK | MADE WITH LAU



Char Siu (叉燒) - Chinese BBQ Pork | Made With Lau image

Learn how to make the perfect, juicy, tender char siu, a classic Cantonese favorite!

Provided by Made With Lau

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 13

2 lb pork shoulder
1 tbsp garlic salt
4 tbsp brown sugar
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp hoisin sauce
2 tbsp red wine
1 tbsp Shaoxing wine
1 cube red fermented bean curd
1 tsp five spice powder
2 tbsp honey
2 tsp water
0.25 tsp red food coloring

Steps:

  • We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
  • To a bowl, we'll add:
  • Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we’ll push all the air out of the bag and seal it. 
  • Preheat the oven to 425° F or 218° C.
  • Now, we’ll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water. 
  • Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.

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