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Full Online Book HomeLearning KitchenAsian - Chinese Pork Tenderloin
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Asian - Chinese Pork Tenderloin Post by :mike999 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2744

Click below to download : Asian - Chinese Pork Tenderloin (Format : PDF)

Asian - Chinese Pork Tenderloin

1 pork tenderloin (a loin roast works well too)
4T. soy sauce
1T. sherry
1T. cornstarch
1/8t. freshly ground pepper
1 cloves garlic, minced

Preheat oven to 275.

Put pork in a baking pan. Mix together the sauce ingredients.

Bake at 275* (pork benefits from slow cooking) 45 minutes per pound, or until meat thermometer reads 170*.
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1 pound boneless pork loin 1 clove garlic, minced 2 tablespoons minced shallots 2 tablespoons minced scallions 2 teaspoons sugar 2 teaspoons fish sauce (nuoc mam) 2 teaspoons sea salt 2 teaspoons caramel, made from sugar and fish sauce ( see recipe) Dipping Sauce: 2 tablespoons fish sauce 1/4 cup lime juice 1 clove garlic, minced 1 fresh hot red chili, minced 1/2 teaspoon sugar 1/2 carrot, thinly sliced 1/2 English cucumber, seeded and thinly sliced 2 ounces green papaya (if available), thinly sliced To Serve: 8 ounces thin rice noodles, cooked mustard greens and/or lettuce bean sprouts sprigs of fresh

Asian - Chinese Meatballs Asian - Chinese Meatballs

Asian - Chinese Meatballs
2 (20 oz.) cans water chestnuts 3 bunches green onions 5 lb. lean ground pork 1/4 c. soy sauce 6 eggs, slightly beaten 1 Tbsp. salt 2 1/2 c. fine dry bread crumbs cornstarch oil for frying Drain and chop water chestnuts; chop onions (top and all). Mix both with meat. Add remaining ingredients, except for the cornstarch and oil. Mix thoroughly with your hands. Chill. Form into balls, using 1 rounded teaspoon for each. Roll lightly in cornstarch. Fry at 370 degrees until well browned. Refrigerate until about ready to serve. Warm before serving. Serve with Chinese meatball sauce. Chinese