ROU TANG RECIPES
SWEET AND SOUR PORK–TANG CU LI JI | CHINA SICHUAN FOOD
Sweet and Sour Pork tenderloin is a dedicate Chinese dish which is popular among the whole China.
Provided by Elaine
Categories Main Course
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 18
Steps:
- Soak chopped scallion and ginger with 1/2 cup of hot water. And mix cornstarch with water to make cornstarch.
- Cut the pork tenderloin into small strips around 1.5 cm thick. Add all the marinating sauce, combine well and let the pork absorb all of the seasonings. Set aside for at least 10 minutes.
- Prepare the batter| in a large bow combine cornstarch, flour, salt and water. Stir until all of the ingredients are well incorporated and set aside for 10 minutes.
- Mix the pork strips with the coating batter.
- Heat oil in a wok until 160 degree C (proof testing, when you insert a chopstick in, there will be lots of fine and small bubbles around). Place the pork strips one by one and fry until slightly Browned. Do not overcook!!
- Heat oil until almost smoky (at least 200 degree C) and place the fried pork strips in, continue frying 6-10 seconds. Transfer out immediately.
- Fry the ketchup and sugar with 1/2 tablespoon of oil until there are large bubbles over slowest fire.
- Stir in ginger and scallion water.
- Add vinegar (lemon juice), salt and starch water and heat until well thickened.
- Place the fried pork strips in and coat well. Please fish this process as quick as possible. Sprinkle some toasted sesame seeds as decoration.
Nutrition Facts : ServingSize 4 g, Calories 259 kcal, CarbohydrateContent 43 g, ProteinContent 12 g, FatContent 3 g, SaturatedFatContent 2 g, CholesterolContent 32 mg, SodiumContent 762 mg, SugarContent 18 g
INSTANT POT RED BRAISED PORK (HONG SHAO ROU) ???? ??? ...
Red braised pork, also known as red cooked pork or hong shao rou, is a classic Chinese dish with over 1500 years of history. Famous across China, this dish features pork tossed in caramel sauce and braised until tender. The flavor is rich and complex, but with the addition of an electric pressure cooker like the [thirstylink ids="1435"]Instant Pot[/thirstylink], it's easy and quick enough for a weeknight dinner.
Provided by Amy L
Categories Main Course
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Heat a [thirstylink ids="1424"]wok[/thirstylink] or Dutch oven to medium-high heat. Add oil and sugar.???:???,???????
- Stir continuously until caramel sauce becomes a deep amber color.??????????????
- Add the pork ribs to the caramel sauce. Toss continuously to coat.???????,?????
- When the pork is fully coated and caramelized to a bright amber color, add the salt, dry spices (ginger, garlic, star anise, cinnamon, red pepper), and the liquids (light soy sauce, dark soy sauce, vinegar, cooking wine) to the pan. Stir well to combine. Turn the heat down to medium-low and boil with the lid on for 2 minutes.??????,??????,??,?,????????,???2???
- Transfer contents of the pot, including all liquid and spices, to an [thirstylink ids="1435"]Instant Pot[/thirstylink] or electric pressure cooker. Cook at high pressure for 16 minutes for spareribs (15 min for pork belly). Allow the Instant Pot to natural release, or manual release after 10 minutes. Garnish with scallions/cilantro to serve.????????????????16?????????10?????????????,?????????
Nutrition Facts : Calories 306 kcal, ServingSize 1 serving
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