Roast Pork With Garlic Sauce Recipe Chinese

Shredded Pork with Garlic Sauce (鱼香肉丝, Yu Xiang Rou Si)

WEBMar 31, 2022 · Transfer the pork to a large plate. Turn the heat to medium-high and add the remaining 1 tablespoon oil and the garlic, ginger, and doubanjiang. Stir and cook for a …

Rating: 5/5(6)

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Roast Pork and Garlic Sauce Recipe Sparkles of Yum

WEBApr 12, 2022 · Instructions. Coat meat with marinade and refrigerate 1 hour to overnight. Put oil in a large skillet or wok, and turn heat to high; a …

Rating: 4.4/5(507)
1. Coat meat with marinade and refrigerate 1 hour to overnight
2. Put oil in a large skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.
3. Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add broccoli and white parts of scallions, and stir; cook a couple minutes, stirring occasionally.
4. Stir in green parts of scallions; cook for 30 seconds, then add garlic sauce. Serve immediately, over white rice.

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Suan Ni Bai Rou (Sliced Pork with Garlic Sauce)

WEBDec 20, 2018 · Suan Ni Bai Rou: Recipe Instructions. In a medium-sized pot, add 1 pound lean pork belly, 6 cups cold water, 5 slices ginger, 1 …

1. In a medium-sized pot, add 1 pound lean pork belly, 6 cups cold water, 5 slices ginger, 1 star anise pod, 2 tablespoons Shaoxing wine, 2 whole scallions and 1 teaspoon whole Sichuan peppercorns. Bring it to a boil, then reduce to a simmer for 30-40 minutes until the meat is fork tender. Transfer the pork belly to a plate to cool, reserving ⅓ cup of the water you used to poach the pork. Remember to cover the pork belly with an overturned plate or bowl to prevent it from drying out.
2. While the pork belly is cooling, make the sauce in a heatproof bowl by adding 10 cloves of minced garlic, 3 slices of minced ginger, the white part of 1 scallion, finely chopped, 2 tablespoons red chili flakes, and 1 teaspoon Sichuan peppercorn powder.
3. Now heat ⅓ cup oil to 225 degrees F, and pour it over the spices (especially the red chili flakes so you get that nice red color). Mix well before adding 3½ tablespoons light soy sauce, 1 tablespoon black vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, and 1 tablespoon sesame paste (optional). Stir until well-combined. Set aside.
4. Julienne the cucumber, and arrange at the bottom of your serving plate. Once the pork belly is cool enough to handle, thinly slice it and arrange the slices neatly on the plate. Before serving, add the ⅓ cup of pork stock (from boiling the pork belly) to the sauce (warm or at room temperature is fine), and stir in 1 tablespoon toasted sesame seeds. Pour the finished sauce evenly over the pork, sprinkle with the green parts of the scallion, and serve.

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