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Chinese-Style Fresh Bacon 3 lbs
Soy Sauce 1/4 cup
Sugar 4-5 teaspoons.
Chinese Ground Bean Sauce 3 tablespoons
Garlic (Finely Chop) 3 tablespoons
Cooking Wine 2 teaspoons
 
  1. Whole piece of fresh bacon, combine with soy sauce, sugar, chinese ground bean sauce, garlic and cooking wine. Marinated for 2 hours.
  2. Preheat the oven at 350 F, place the bacon on a roasting pan, skin up 

  3. (very important).  
  4. Cook for 1 hour, take the roasting pan out and remove the oil and sauce. Bacon stay in the roasting pan, return into the oven and cook 30 mins or until the bacon skin turn brown.
  5. Broil the bacon in the oven for 10 mins or until the skin turn crispy, watch the bacon every 3 mins to prevent it burns or over cook.
 
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Chinese-style Spareribs 2 lbs
Egg Yolk
Cornstarch 8 1/2 tablespoon
Salt 1/2 tablespoon
Soy Sauce 1/2 teaspoons
Onion 1
Pineapple 1 small can
Small Bell Pepper 1
Garlic (Finely Chopped) 1/2 teaspoon
Cooking Oil 4 tablespoons
Sugar 3 tablespoons
Water 3 tablespoons
Pineapple Juice 2 tablespoons
White Vinegar 2 tablespoons
Ketchup 2 tablespoons
 
  1. Cut the spareribs into small piece, add egg yolk, 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1/2 tablespoon soy sauce. Before deep-frying the meat, dredge it in 6 tablespoons cornstarch.
  2. Cut the pineapple (drain water), onion and bell pepper into bite-size.
  3. Mix sugar, water, pineapple juice, white vinegar, ketchup, salt together. Mix water and 1 1/2 cornstarch together.
  4. Heat the wok then add the oil for frying; deep-fry the sparerib over medium heat for 3 mins; remove and preheat the oil until it is very hot but not smoking. Refry the sparerib for 30 sec. Remove and drain. Remove the oil from the wok.
  5. Preheat the wok with 1 tablespoon oil, stir fry the bell pepper, add 1 tablespoon water. Remove and drain. Add 3 tablespoon oil, stir-fry garlic until fragrant. Add the onions and pineapple; stir-fry briefly then add #3 mixture to thicken; stir. Add the sparerib, toss lightly and serve.
 
 
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Chinese-style Sparerib 2-3 lbs
Ginger (Finely Chopped) 1/2 teaspoons
Garlic (Finely Chopped) 2 tablespoons
Salt 3/4 teaspoon
Black Bean 2 tablespoons
Soy Sauce  2 tablespoons
Sugar 2 teaspoons
 
  1. Cut sparerib into bite-size, mix with salt, sugar, soy sauce, ginger, garlic and black bean. Marinate for 20 mins.
  2. Heat the wok with 2 tablespoon cooking oil, hot the oil but not smoking, add sparerib, stir fry until cook briefly.
 
 
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Ground Pork 2 lbs.
Green Onion (Finely Chopped) 5-6
Black mushroom (Finely Chopped) 6
Egg 1
Wine 1 tablespoons
Soy Sauce 4 tablespoons
Nori Sheets 10 Sheets
Sugar 2 tablespoons
 
  1. Combine ground port, green onion, black mushroom, egg, salt, sugar, soy sauce and wine together. Mix well.
  1. Place a piece of nori on the flat surface (cutting board), scoop the mix ground pork on the nori, and roll the nori with the pork. See below
  1. Deep Fry the rolls over medium heat for 5 mins; remove and drain. Slice the rolls into small pieces; arrange them on a serving plate.
 
 
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Sparerib 2-3 lbs.
Salt 2 tablespoons
Sugar 2 tablespoon
Soy Sauce 4 tablespoon
Garlic (finely chop) 5 cloves
Barbecue (Hoisan) Sauce 4 tablespoon
 
  1. Combine salt, sugar, soy sauce, garlic and Hoisan sauce with the whole rack of sparerib. Marinate for 2 hours.
  2. Preheat the oven at 350 F, place sparerib on a roasting pan and cook for 45 mins. Turnover sparerib and brown the other side about 20 mins.
  3. Broil the sparerib for 3-5 mins to enhance the taste and color.
 
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Ground Pork 1/2 lb.
Bamboo (Finely Chopped) 1 can
Black mushroom (Finely Chopped) 5-6
Sugar 1 teaspoon
Salt 2 tablespoons
Lettuce Leaves 8
Soy Sauce 3 tablespoon
 
  1. Combine ground pork, salt, sugar, soy sauce, bamboo and black mushroom together, mix well.
  2. Heat the wok with 2 tablespoons oil, put the pork mix into the hot oil, stirring quickly to separate the ground pork mix.
  3. Place ground pork mix on the lettuce leaves, serve.
 
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Pork Chop/Pork Shoulder Steak 2 lbs
Ginger Root  (finely chopped) 1 tablespoon
Garlic (finely chopped) 1 tablespoon
Soy Sauce 3 tablespoon
Sugar 2  tablespoon
Salt 2  tablespoon
Lemon 2  slices
 
  1. Tenderize pork with back of cleaver. Add ginger, garlic, soy sauce, sugar and salt into the pork. Marinate for 30-60 mins.
  2. Heat the wok with 2 tablespoons cooking oil, add pork into the hot oil, brown both sides and cook briefly, place pork on a plate and sprinkle lemon juice over the pork and serve.
 
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