asian pork

Dust off your wok and gather ingredients for this fast and fresh pork noodle dinner!

Asian pork and vermicelli noodles

milliliters (1/3 cup) soy sauce

peanut oil

garlic cloves, crushed

ginger

tsp chilli powder

(about 460 grams) pork leg steaks

rice vermicelli noodles

bean sprouts

green shallots, trimmed, sliced diagonally

baby bok choy, ends trimmed, washed, shredded

lemon,

Creating delicious dishes like my Korean Pork Barbecue isn&#x27;t difficult, it&#x27;s all about the ingredients. Don&#x27;t spend all day in the kitchen, marinate the pork overnight and have dinner on your table in 30 minutes.

Korean Pork Barbecue

Gochujang (Korean red pepper paste)

soy sauce

tbsp sesame oil

mirin

brown sugar

pork tenderloins ((2 tenderloins))

tsp ginger (finely chopped)

tsp garlic (finely chopped)

tbsp onion (finely chopped)

light Karo® Syrup (*add 2 tbsp more for a sweeter sauce)

tomato paste

apple cider vinegar

tbsp Gochujang (Korean red pepper

tsp sea salt (*or

tsp sesame seeds (toasted)

scallions

Trim pork tenderloin, removing the silver skin from the pork and any unwanted fat.

Mix marinade ingredients in a bowl.

Place pork tenderloins to a large zippered plastic bag, then pour in the marinade. Seal the bag well and refrigerate for 4 hours.  (one hour is the minimum and 12 hours the maximum)

Marinade

In a saucepan over medium heat add sesame oil, onions, garlic and ginger. Allow the aromatics to saute for 1-2 minutes.

Add the remainder of the ingredients, stirring well.  Bring sauce to a light boil for 2-3 minutes then reduce heat to low.  Allow the sauce to simmer for 20-30 minutes. *If the barbecue sauce is too thick add a little water to thin it to the right consistency.*This is your opportunity to reseason the sauce as needed. If you want it spicier add more Korean red pepper paste.  If you&#x27;d like the sauce a little sweeter add more Karo® Syrup.

Korean Barbecue Sauce

Preheat oven to 350 degrees Fahrenheit

Remove pork tenderloins from the marinade and pat down the tenderloins with paper towels to remove any excess marinade from the outside of the pork.

Place pork tenderloins on roasting pan.

Brush tenderloins liberally with BBQ sauce and place into the preheated oven for 15 minutes.

Heat saute pan until fairly hot. Remove from heat and add sesame seeds.  Seeds will begin to toast and pop. Keep the seeds moving to keep them from burning.  When seeds look toasted, remove from pan onto a plate or bowl until needed.

Remove the pan from the oven. Turn over the tenderloins and brush the pork with barbecue sauce.

Return the pan to the oven for another 15 minutes.

Remove the pork from the oven. Brush with additional barbecue sauce and allow to rest for 5 minutes before slicing.

Slice pork tenderloins about 1/4 inch thick or as desired

Place the sliced pork tenderloins on a serving dish, trying to keep them lined up. Brush with additional sauce if needed.

Sprinkle top of pork tenderloin with toasted sesame seeds and garnish with sliced scallions.

Serve with your favorite sides and additional barbecue sauce.

Pork Tenderloin

Char siu (Chinese BBQ pork) is a delicious, flavorful, traditional roasted pork dinner slathered in a distinct sticky, sweet, savory barbecue sauce glaze.

 Char Siu (Chinese BBQ Pork)

(3 pound) pork belly

hoisin sauce

tablespoons honey (or granulated sugar)

Shaoxing rice wine (or mirin)

red bean curd (optional, for coloring)

sesame oil

garlic, minced

five spice powder

white pepper or black pepper

Use a paper towel to pat dry the pork belly completely before adding seasoning.

In a Ziploc bag, combine pork with all the ingredients (hoisin sauce, honey, soy sauce, Shaoxing wine, red bean curd, sesame oil, garlic, five spice powder, and pepper). Press the air out of the bag and seal tightly. Press the marinate around the pork to coat and place in the fridge to marinate for at least 3 hours or overnight. The longer you let the pork marinate, the better the flavor.

Arrange the marinated pork on the wire rack of a roasting pan (or place oven-safe wire rack on a large half sheet baking pan). Reserve the marinade.

Transfer the reserved marinade into a medium cooking pot or shallow saucepan. Bring it to a low simmer over low heat, until reduced in half (consistency should be similar to maple syrup). Remove from heat and set aside.

Bake the pork for 20 minutes and then flip it over. Return the roasting pan back in the oven and bake for another 20 minutes, until the edges start to char. 

Remove the pork from the oven and brush evenly with the cooked marinade. Roast for another 5 minutes. The extra marinade adds a beautiful caramelizing glaze on the meat from the browning of sugar during baking.

Baste with any remaining marinade and roast for another 5-7 minutes until nicely charred on the edges. If you prefer a crispier skin, turn the broiler on high and broil for an additional 2-3 minutes.

Serve warm with a bowl of steamed rice or fried rice.

Enjoy this delicious honey-glazed pork with jasmine rice, pak choi and spring onions for an easy supper. Choose fattier pork steaks for more flavour

Cantonese char siu

pork shoulder steaks (choose fattier steaks, if possible)

jasmine

spring onion,

sauce

1⁄2 cube red bean curd

1⁄2 tsp light soy sauce

1⁄2 tsp dark soy sauce

Shaohsing rice wine (Chinese cooking wine)

garlic cloves, finely grated

tbsp honey

First, make the marinade. Whisk the hoisin sauce, red bean curd (along with the sauce from the can), the soy sauces, rice wine, garlic and 3 tbsp honey together. Tip half into a large bowl with the pork, reserving the rest of the marinade for basting later. Season the pork, toss to coat and chill for 5 hrs to marinate.

Heat the oven to 200C/180C fan/gas 6. Transfer the pork to a roasting tin and roast for 30 mins.

Meanwhile, mix the remaining marinade with the rest of the honey. Brush over the pork every 10 mins, so it’s evenly coloured. Serve with the rice and pak choi, and the spring onions scattered over.

Tender and full of Asian flavor, the oven does the magic with this Slow Roasted Honey Soy Pork after your 10 minutes of hands-on time. Serve it in tacos, wraps, sandwiches, rice bowls...

Slow Roasted Honey Soy Pork

½-4 pounds boneless pork butt (see notes in post)

garlic

red pepper flakes (plus more to taste)

honey

rice vinegar

lime

lime juice

lime wedges

sesame seeds (for garnish)

cilantro basil leaves (for garnish)

Heat the oven to 300˚F. degrees. Remove any large areas of fat from the pork and discard. Cut the roast into two halves.

Combine all sauce ingredients in a large Dutch oven that has a lid. Stir well to combine. Taste, and if you’d like more heat, add another ½ teaspoon of crushed red pepper flakes.

Add the two pieces of pork to the pan. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top. Cover, transfer to the oven and roast for 2½- 3 hours. Turn the meat to the opposite side after one hour. Repeat, turning after the second hour.

Check the meat after 2½ hours. It should shred easily with a fork. If it’s not super tender, return to the oven for another 15-30 minutes.

Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Use a ladle or large serving spoon to skim off (and discard) the excess fat on the surface of the cooking liquid remaining in the Dutch oven,

Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 6-8 minutes.

While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine.

Serve over rice or noodles. Top with sesame seeds, fresh herbs, lime wedges and quick pickled red onions and cucumbers (see Café Tips above in the post on how to make quick pickled red onions and cucumbers). Pass the remaining sauce at the table, You can also use this pork in sandwiches, wraps, quesadillas, tacos, lettuce cups and on pizza.

Top 5 asian pork recipes from across the web

The most viewed asian pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Asian pork and vermicelli noodles

Korean Pork Barbecue

Char Siu (Chinese BBQ Pork)

Cantonese char siu

Slow Roasted Honey Soy Pork

Top 5 asian pork recipes from across the web

The most viewed asian pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian pork and vermicelli noodles

Korean Pork Barbecue

Char Siu (Chinese BBQ Pork)

Cantonese char siu

Slow Roasted Honey Soy Pork

The most viewed asian pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine