Barbecuedporkfriedrice Recipes

Steps:

• Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
• Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
• Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
• Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
• Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
• Top the fried rice with the scallions and basil before serving.

Steps:

• In a large (10-inch or more) sauté pan or wok, heat 1 tablespoon of the oil over medium-high heat. Sauté the mushrooms without disturbing until browned on the underside, about 2 to 3 minutes. Add a pinch of salt, stir, and cook for another 1 to 2 minutes, until the mushrooms are glossy and pliant. Add the remaining 2 tablespoons of oil, the chile, ginger, and the white portion of the scallions. Stir constantly until fragrant, 30 seconds to 1 minute. Add the pork and stir vigorously for 1 minute to heat it through.
• Add the rice, toss well to combine, and let it sit undisturbed for 30 seconds to toast well. Add the corn and cook, tossing and stirring continuously, until warmed through, about another 30 seconds. Stir in the soy sauce and toss thoroughly to combine.
• While folding the rice mixture quickly, fold in the egg (don't let it sit still or the egg will pool and form ugly clumps). Remove the pan from the heat, add the scallion greens, and toss. Taste and adjust the seasoning with more salt or soy sauce as desired and serve.

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.

Steps:

• Heat grill to medium-high. In a medium bowl, place pork, minced onion, 1/4 cup barbecue sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).
• Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. With thumb, make a 1/2-inch-deep indentation in the center of each (this helps keep burgers flat during grilling).
• Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side.
• Serve on onion rolls (toasted on grill, if you like), with sliced onion and remaining barbecue sauce.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a skillet, heat a small amount of oil and brown both sides of the pork chops.
• In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
• Bake in oven for 90 minutes. Turn chops once during baking.

Steps:

• Preheat oven to 450 degrees. Make the barbecue sauce: In a medium bowl, stir together tomato sauce, 1/4 cup water, onion, garlic, sugar, vinegar, mustard, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
• Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper over pork. In a medium ovenproof skillet, heat oil over medium-high heat. Place pork in skillet, and sear on all sides until golden brown, about 8 minutes total. Remove from heat, pour off excess fat from skillet, and carefully pour some of the barbecue sauce over pork, covering completely.
• Transfer skillet to oven. Cook, basting every 15 minutes, until juices run clear, about 45 minutes; meat should register 155 degrees on an instant-read thermometer. Transfer pork to a cutting board; cover and let rest about 10 minutes, then slice thinly and serve with remaining barbecue sauce.

Steps:

• Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.
• Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.
• Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
• Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.

Steps:

• Beat eggs lightly.
• Heat the oil in a wok over high heat.
• Add the green onions and eggs, and stir for 10 to 20 seconds.
• Add rice and the diced pork; stir briskly for 2 minutes.
• Season with salt and soy sauce; mix well and serve.

Steps:

• Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.
• Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.
• Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
• Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.
• Garnish with green onions and sesame seeds. Serve immediately.

Steps:

• Make barbecued pork loin:
• Preheat oven to 350°F.
• Trim any fat from pork and pat pork dry. In a bowl stir together remaining barbecued pork loin ingredients. Add pork to barbecue sauce, turning it to coat.
• In a small baking pan lined with foil roast pork 25 minutes, or until a meat thermometer inserted at least 2 inches into pork registers 155°F. Cool pork completely. Pork may be roasted 2 days ahead and chilled in a sealable plastic bag.
• Cut pork into 1/4-inch-thick slices and cut slices into 1/2-inch squares. Cut leeks crosswise into thin slices and in a bowl soak in water to cover, separating slices into rings and agitating occasionally to dislodge any grit, 5 minutes. Lift leeks from water and drain in a colander. Trim snow peas and halve diagonally.
• Make seasoning liquid:
• In a small bowl stir together seasoning liquid ingredients.
• Spread rice in a shallow baking pan and separate grains with a fork.
• In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry leeks and gingerroot 1 1/2 minutes, or until leeks begin to soften. Add snow peas and toss to coat. Add rice wine or sake and stir-fry until snow peas are crisp-tender. Add rice and pork and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

Steps:

• If you have time, season the pork all over with 2 tbsp sea salt a few hours before cooking - this acts as a dry brine but it isn't essential. If you don't have time, simply salt the pork all over. To make the rub, toast the peppercorns, cumin seeds and fennel seeds in a dry, hot pan, then grind them with the bay leaves. Mix thoroughly with the other rub ingredients. Will keep in an airtight container for one week.
• Set a lidded barbecue up for indirect cooking with a foil drip tray (see tip below) on the coal-free side. Light the coals and wait for them to die down to ashen. Put the lid on, then arrange the vents so a small stream of air is coming through. The temperature should be around 110C - stick a probe into the lid vent to get a reading if your barbecue doesn't have a thermometer.
• Pack the rub all over the pork. Throw a few new coals on the barbecue, add a good scattering of woodchips on top, then put on the grate. Sit the pork bone-side down over the drip tray and put on the lid, with the vents over the pork. Leave the pork to cook for 5-6 hrs, topping up with more woodchips and coals a few times during the smoking. After the initial blast, you want a slight, steady stream of smoke coming out of the vent.
• While the pork is smoking, make the BBQ sauce by mixing all the ingredients together until the sugar has dissolved. This is a thin 'mop' sauce for basting. If you want it thicker, gently bubble the sauce in a saucepan for a few mins. Will keep in the fridge for one week - the further ahead you make the sauce, the better it will taste.
• When the pork reaches 85C on a cooking thermometer, brush it all over with the sauce and continue to cook. Once the sauce has glazed onto the meat, remove the pork from the barbecue and rest for a while before slicing it into rib-bone-thick chops and serving with more sauce. For an extra kick, get the barbecue going again with a layer of hot coals, then put the chops back on the barbecue with some more sauce until the exposed fat is sizzling and the sticky sauce has charred on all sides.