BARBECUED RIBS

Ready in 1 hour 30 minutes

½ cup oyster sauce

¼ cup hoisin sauce

¼ cup honey

3 tablespoons lite soy sauce

1 to 2 teaspoons chili paste, if desired

1/3 cup finely chopped green onions

3 ½ to 4 lb. pork spareribs, cut into 6-inch sections  

·  GRILL DIRECTIONS: Heat grill. In small bowl, combine all ingredients except spareribs; mix well. Set aside.

·  When ready to grill, place spareribs on gas grill over medium-low heat or on charcoal grill 6 to 8 inches from medium coals. Brush with sauce. Cover; cook 1 to 1 ¼ hours or until meat is tender and starts to pull away from bone, brushing frequently with additional sauce.

·  To serve, cut ribs apart carefully with knife and arrange on platter. Heat any remaining sauce to a boil; serve with ribs.

·  OVEN DIRECTIONS: Heat oven to 350ºF. Prepare sauce as directed above. Line l5xlOxl-inch baking pan with foil; place wire rack in pan. Place ribs on wire rack, meaty side up; brush with sauce.

·  Bake at 350ºF. for 1 to 1½ hours or until meat is tender, brushing frequently with additional sauce. Continue as directed above.

5 servings.

MU SHU PORK

Ready in 1 hour

½ lb. boneless pork loin, cut into 1X1/8X1/8-inch strips

1 tablespoon dry sherry

1 teaspoon sugar

1 teaspoon soy sauce

1/3 cup water

1 tablespoon cornstarch

½ teaspoon chicken-flavor instant bouillon

1 tablespoon margarine or butter

3 eggs, beaten

1 cup thinly sliced Napa cabbage

½ cup fresh bean sprouts

½ cup chopped fresh mushrooms

2 green onions, halved lengthwise and cut into 1-inch pieces

8 teaspoons hoisin sauce

8 (7-inch) flour tortillas

· In medium bowl, combine pork strips, sherry, sugar and soy sauce; mix well. Refrigerate at least ½ hour or up to 6 hours.

· In small bowl, combine water, cornstarch and bouillon; blend well. Set aside.

· Melt margarine in large skillet or wok over medium-high heat. Add eggs; cook 2 to 3 minutes or until firm, turning once. Remove eggs from skillet; cut into thin strips.

· Add pork mixture to skillet; cook and stir 2 to 3 minutes or until no longer pink. Add cabbage, bean sprouts and mushrooms; cook and stir 1 minute or until crisp-tender. Add cornstarch mixture to skillet; cook and stir until thickened and bubbly. Add eggs and onions to skillet; stir gently to combine. Remove from heat.

·  Spread 1 teaspoon hoisin sauce on each tortilla. Top each with about ½ cup pork mixture; roll up. Serve immediately.

4 servings.

PORK CHOPS

Ready in 30 minutes

4 cups hot cooked rice, if desired

¼ cup hoisin sauce

1 tablespoon sugar

2 tablespoons soy sauce

2 tablespoons duck sauce

1 (8-oz.) can pineapple chunks, drained, reserving 1 tablespoon liquid

1 tablespoon oil

4 (¾-inch-thick) boneless pork chops

½ cup chopped onion

1 garlic clove, minced

·   Cook rice as directed on package. Keep warm.

·   In small bowl, combine hoisin sauce, sugar, soy sauce, duck sauce and reserved 1 table­spoon pineapple liquid; mix well. Set aside.

·   Heat oil in large skillet over medium-high heat until hot. Add pork chops, onion and garlic; cook 3 to 5 minutes or until brown, turning once. Add sauce mixture; cover and cook 4 to 5 minutes or until pork is no longer pink, turning once. Stir in pineapple chunks. Serve with rice.

4 servings.

PORK MEDALLIONS

Ready in 1 hour

4 cups hot cooked rice, if desired

1 cup chicken broth

2 tablespoons soy sauce

½ to ¾ teaspoon five-spice powder

½ teaspoon grated gingerroot

1 garlic clove, minced

¾ lb. pork tenderloin, cut crosswise into ½-inch slices

1 tablespoon cornstarch

1 tablespoon oil

1 cup fresh pea pods, trimmed

1 red bell pepper, cut into ¼-inch strips

1 (14-oz.) can baby corn nuggets, drained

·  Cook rice as directed on package. Keep warm.

·  In medium bowl, combine broth, soy sauce, five-spice powder, gingerroot and garlic; mix well. Add pork slices. Cover; refrigerate at least ½ hour or up to 6 hours.

·  When ready to prepare, drain pork, reserving marinade. Add cornstarch to marinade; blend well. Set aside.

·  Heat oil in large skillet or wok over medium-high heat until hot. Add pork; cook and stir 2 to 3 minutes or until no longer pink. Add pea pods, bell pepper and corn nuggets; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.

· Add cornstarch mixture; cook until thickened and bubbly, stirring constantly.  Serve over rice.

4 servings.

ROAST PORK BUNS

Ready in 1 hour 15 minutes

½ cup ketchup

1/3 cup hoisin sauce

¼ cup rice vinegar

2 tablespoons brown sugar

2 tablespoons oyster sauce

¼ teaspoon coarsely ground black pepper

1 (2-lb.) boneless pork butt or shoulder, trimmed of fat, cut crosswise into 2x ½x ¼-inch strips

6 sandwich buns

 ·  Heat oven to 3500F. In 13x9-inch (3-quart) baking dish, combine ketchup, hoisin sauce, vinegar, brown sugar, oyster sauce and pepper; mix well. Add pork strips; turn to coat well.

· Bake at 350 ºF. for 50 to 60 minutes or until tender and no longer pink. Serve on buns.

 6 servings

SWEET AND SOUR PORK

Ready in 40 minutes

 4 cups hot cooked rice, if desired

¼ cup cornstarch

2 tablespoons flour

1 teaspoon sugar

¼teaspoon baking soda

3 tablespoons water

1 egg, beaten

½ lb. boneless pork, cut into 2x ½x ¼-inch pieces

Oil for frying

3 tablespoons brown sugar

2 tablespoons cornstarch

½ teaspoon chicken-flavor instant bouillon

½ cup water

3 tablespoons rice vinegar

2 tablespoons ketchup

2 teaspoons soy sauce

1 (20-oz.) can pineapple chunks in pineapple juice, drained, reserving 3 tablespoons liquid

1 garlic clove, minced

1 green bell pepper, cut into ¼-inch pieces

 ·   Cook rice as directed on package. Keep warm.

 ·   In medium bowl, combine cornstarch, flour, sugar, baking soda, 3 tablespoons water and egg; mix well. Add pork; stir until well blended.

 ·   In deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 3750F. Fry battered pork pieces, 1/4 at a time, 2 to 3 minutes until golden brown and no longer pink in center, turning once. Drain on paper towels. Reserve 1 tablespoon oil from deep fryer.

 ·   In small saucepan, combine brown sugar, cornstarch, bouillon, 1/2 cup water, vinegar, ketchup, soy sauce and reserved 3 tablespoons pineapple liquid; blend well. Heat over medium-high heat until thickened and bubbly, stirring constantly. Keep warm.

 ·   Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add garlic and bell pepper; cook and stir 2 to 3 minutes or until pepper is crisp-tender. Stir in pineapple chunks, pork and sauce. Cook until thoroughly heated. Serve immediately over rice.

 4 servings.

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