CHINESE BBQ PORK Tenderloin Recipe

Hoison sauce is a Chinese condiment that gives the flavor to mu-shu ,and can be refrigerated up to one year.

You can find it in the Asian markets and it is well worth the time to try out as you won't be going to the take-out for Mu-shu after you eat this plate Mu-shu.

The ingredients are as follows;

1 pound bag of coleslaw mix

1 pound of pork loin chops(remove bone)

2 tablespoons of peanut oil

1 onion

8 ounces of mushrooms(chopped)

1 small clove

1/2 tsp.ginger

i bunch scallions

1/4 cup white wine

2 tsps.cornstarch

1/4 cup soy sauce

8 small tortillas

2 tbsps.hoison sauce or to one's taste

Cut pork chops into medium strips and trim fat

Heat oil in an extra deep 12 inch skillet

peel onion and cut in half and then cut 1/4 inch thick.

Add onion to skillet and then wash mushrooms and pat dry and slice,adding them to the skillet.

Add the pork strips and cook ,keep stirring until the mushrooms release their liquid.

Add the ginger,garlic,and coleslaw and cook until the pork is no longer pink in the center.Slice the scallions and add them to the mixture,about 1/2 cup.

When the pork is cooked,combine your wine and cornstarch in a small container,cover with lid and shake until all lumps dissolve.(I use a canning jar fo mixing).

Add the mixture along with the peanut oil and soy sauce.

Cook until the mixture thickens.

At serving time place the tortillas in a microwave and cook for 1 1/2 minutes(depending on the microwave).

Now spread the hoison sauce on each tortilla,to one's taste.

Now top off with the pork filling.

Roll the tortilla up burrito style with one end tucked in and voila(ENJOY) 

Chinese BBQ Pork

1 kg pork filet - cut into 3 or 4 longitudinal strips

1 teaspoon minced garlic

1 teaspoon salt

½ teaspoon fresh ginger, finely grated

2 tablespoons Dark Soy Sauce

1 tablespoon Hoi Sin Sauce

½ teaspoon Chinese 5 Spice

2 tablespoons honey

¼ cup Dry Sherry

Mix in bowl & pour over pork strips 15min - 2hrs before cooking. Turn just before putting in oven (200oC). Half-fill a baking pan with hot water and place a wire rack across top of pan. Place pork strips on rack and roast for 15min, then turn and brush pork with marinade and roast for 15min. Turn again and brush pork with marinade and continue roast for 15min or until pork is tender and well glazed. Serve with plum sauce and jasmine rice. Serves 4 - 6.

ENJOY

ORIENTAL PORK NOODLES

Prep: 30 min Cook: 10 min

Rinse freshly cooked pasta with water,

not oil, to prevent sticking.

8 ounces linguine

Nonstick cooking spray

8 ounces pork tenderloin, cut in thin strips

1 cup coarsely chopped red bell pepper

3/4 cup thinly sliced carrot

1 can (14 ounces) baby corn, drained, and corn cut

in half

1/2 cup thinly sliced scallions

3/4 cup fat-free chicken broth

1/4 cup bottled teriyaki sauce

2 teaspoons cornstarch

1 1/2 teaspoons minced garlic

1 teaspoon dark Oriental sesame oil

1. Bring a large pot of water to a boil. Add pasta and

cook according to package directions.

Drain, rinse with cold water and return to pot.

2. While pasta cooks, spray a large nonstick skillet

with cooking spray. Heat over

medium-high heat. Add pork. Cook 2 to 3 minutes, stirring

often, until golden and

cooked through. Remove from skillet.

3. Spray skillet again. Add bell pepper and carrots.

Stir over medium-high heat 2 to 3

minutes, until vegetables are crisp-tender. Stir in

corn and scallions.

4. Mix remaining ingredients until well blended. Stir

into skillet and bring to a boil. Boil

30 seconds, or until thickened and clear.

5. Stir in pasta and pork. Cook until heated through.

Makes 4 servings

BBQ Pork Recipes

Pork is one of the most popular meats eaten over the world.

It has a juicy, tender texture with a mild flavour that is

complemented by a wide range of herbs and spices, and

responds extremely well to a wide variety of marinades.

Handy Hints for Grilling Pork:

• Most barbecue sauces contain sugar,
• which easily burns, so don't sauce your
• ribs until the last 10 to 20 minutes of
• grilling time.
• Don't parboil your ribs! You'll just boil
• away all the flavor. Instead, cook them
• low and slow over Indirect heat.
• Chops 1-inch or thicker are best for the
• grill. For the most flavorful chop,
• lightly coat the chops with oil and sear
• them like you would a steak. Finish them
• up over Indirect Medium heat.
• Tenderloin can be safely removed from the
• grill at 155ºF if it is covered with foil
• and allowed to rest for 5 minutes before
• carving. During that time, the temperature
• should rise to a perfect 160ºF. Use a meat
• thermometer to be sure.