Category Archives: Main Courses

CHINESE BARBECUED PORK WITH GARLIC SAUCE

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How are you handling meals during this extended period of work safe/stay at home?  We’ve been ordering take out here and there to support our favorite restaurants, but honestly, I’ve been enjoying home-cooked meals more.  It’s been a time to both roll out old favorites and try some of the thousands of recipes I’ve clipped over the past few decades. This recipe for Chinese Barbecued Pork with Garlic Sauce is one of the those clipped recipes, and will definitely become a part of the regular rotation.

The recipe is simple and really delicious.  It requires a few Asian ingredients — hoisin sauce, rice wine vinegar, and chili oil — that are readily available at the grocery store (we’re not talking about toilet paper or hand sanitizer, after all).  We served it with fried rice, but it would be just as good served over rice or noodles.

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CHINESE BARBECUED PORK WITH GARLIC SAUCE
Author: 
 
Ingredients
  • For the barbecued pork:
  • 1 tablespoon hoisin
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons minced garlic
  • ½ teaspoon sugar
  • 1 pound pork tenderloin, silverskin removed
  • For garlic sauce:
  • 2 tablespoons soy sauce
  • 1-1/2 tablespoons minced garlic
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon chili oil
  • Steamed rice or noodles, for serving
Instructions
  1. Preheat oven to 350 degrees. Line a 9 x 13 baking dish with foil.
  2. In a small bowl, whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put tenderloin in baking pan and coat with hoisin sauce mixture. Roast on center rack for 40 minutes (pork should be cooked through, with no pink in center). Remove from oven and set aside in pan to cool.
  3. While the pork is cooking, in a small bowl stir together all of the garlic sauce ingredients until sugar is dissolved.
  4. Transfer pork to a cutting board, and cut across the grain into thin slices. Serve pork over rice or noodles, and spoon garlic sauce over pork.

Ready for the oven

Done!

Easy and delicious meal

FRIED RICE

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I bought these Chinese foo dogs at an estate sale:

Also known as guardian lions, I hoped they would help protect my palace from harmful spirits and people.  So far, so good.

Foo dogs, which originated in China, are thought to resemble chow chows and shih tzus. They were often found in front of palaces and temples.  They’re meant to be displayed in pairs, one female (representing yin) and one male (representing yang).

After nearly a month of kids and their significant others in and out of the house over the holidays, the last one headed back to college today.  To which I say, “oh foo.”  Inspired by the foo dogs, and the upcoming Chinese New Year, I made fried rice, one of the first dishes I showed my son how to make, and a favorite of his.

This fried rice is easy to make and is best made with leftover rice.  We add whatever protein we have on hand — cooked chicken, Canadian bacon, or, on this occasion, roast pork from a shop in Chinatown.

Other than soy sauce and sesame oil, the only other seasoning is black bean garlic sauce:

Have everything handy, and this comes together in about 15 minutes.

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FRIED RICE
Author: 
 
Ingredients
  • 3 tablespoons vegetable oil, divided use
  • 1 large egg, lightly beaten
  • ½ c. diced chicken, Canadian bacon, roast pork, or any combination
  • 1 small onion, diced (optional)
  • 1 clove garlic, minced
  • ½ cup frozen peas and carrots
  • 2 cups cooked rice
  • 3 tablespoons soy sauce
  • 1 teaspoon black bean garlic sauce
  • ½ teaspoon sesame oil
Instructions
  1. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add egg and cook for 1 minute, then flip and cook for 1 minute more. Remove egg from skillet, coarsely chop, and set aside.
  2. Heat remaining 2 tablespoons oil in a skillet. Add the chicken, Canadian bacon, or roast pork, and stir fry for 2-3 minutes, until beginning to brown slightly. Add the onion and stir fry for approximately 5 minutes, until translucent. Add the garlic and cook 1 minute more. Add the peas and carrots, rice, soy sauce, black bean garlic sauce, and sesame oil, and stir fry for 3-4 minutes, until thoroughly combined and heated through. Stir in the reserved egg and serve hot.

Better than take out
Oh foo, no one to share it with