Shredded Pork with 5 Spice Tofu 香干肉絲 | Street To Kitchen Asia with Yu Tsai
This stir-fry is extremely common throughout Taiwan. Every restaurant puts its own spin on it, because the ingredients are completely flexible and easy to modify to your liking. Remove the meat and make it a vegetarian dish. If you can’t find Chinese chives, substitute with green onions. The Hakka style of this dish uses Chinese celery and seafood. Experiment and make it your own.
- YU TSAI
by YU TSAI
SERVES 4 TO 6
PREP TIME 15 MIN
COOKS IN 15 MIN
DIFFICULTY EASY
Ingredients
INGREDIENTS:
8 oz (227g) pork loin cut to strips
MARINADE:
2 teaspoons Shaoxing wine
1 teaspoon sesame oil
1/4 teaspoon white pepper
1/4 teaspoon cornstarch
pinch of sugar
1 tablespoon light soy sauce
STIR FRY INGREDIENTS:
1 tablespoon peanut oil
1/2 teaspoon dark soy sauce
4 cloves garlic minced
1 pack 5 spices pressed tofu sliced (4 pieces)
4 oz (113g) Chinese chives cut to 2 inches
2 scallion stalks diced
8 dried red chili peppers or fresh chili peppers (deseed if you don't like it too spicy)
salt to taste
Instructions:
1. Combine all the marinade ingredients, then, marinate pork for 15 to 30 minutes.
2. Heat oil in wok, add marinated pork and dark soy sauce. Cook until meat is white and cook thoroughly. Remove and set aside.
3. Heat oil, add garlic and warm to bring out fragrance.
4. Add sliced tofu. Stir for about 1 minute.
5. Add red chili pepper, white pepper, 1 tablespoon Shaoxing wine around the edge of the wok.
6. Add Chinese chives. Toss to combine for 15 seconds.
7. Combine with Pork and toss for 1 minute. (Be careful not to over cook the chives)
8. Turn off heat and add scallions.
Ready to serve over rice.
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Chinese Red Cooked Pork Belly. Fragrant 5-Spice Red cooked pork on the barbecue, or in your wok.
The amazing aroma and flavor of the 5-spice and ginger in this recipe, makes for an unforgettable feast. I am cooking this on my gas barbecue, but never fear, if you prefer doing this red cooked pork belly in your wok, the wok instructions are included in the recipe on our website
For more like this please subscribe to our channel.
Ingredients
1.2kg Pork belly, deboned, rind on
Water to cover
For the Red Cooking Sauce
600ml Water
6 Spring onions, bruised with the back of your cleaver
6 Slices ginger, smashed
200ml Dark soy sauce
60ml Rice wine or dry sherry
5ml 5-Spice
50g Soft brown sugar
Instructions
With your cleaver at 90 degrees to the skin, scrape the skin to remove any stray bristles.
Half-fill your barbecue pan, or wok with water and bring this to a boil
Add the pork skin side down, return to a boil, and boil for 5 minutes.
Remove the pork from the wok and drain the pan, or wok.
Pour in the 600ml of water and add all of the other sauce ingredients. Bring this to a boil, then return the pork to the pan / wok skin side down.
Bring this back to a boil, lower the temperature to a simmer, then simmer for 2 hours and 30 minutes, turning every 30 minutes.
Specific barbecue instructions
You will have to add about 100ml of water every time you turn the pork to prevent the sauce from thickening too much, too soon, and burn as a result.
Specific wok instructions
Turn the pork every 30 minutes, only add extra water if the sauce is particularly thick. Add a little water and lower the temperature if necessary.
To complete
At the end of the cooking, the sauce will bubble like lava - thick and glossy. If you are cooking in your wok, and the sauce has not thickened enough, continue to simmer until it is.
Remove the pork from the pan or wok to a carving board and allow it to stand for 5 minutes to firm up slightly.
Carve into thin slices and serve on platters with the accompaniments of your choice.
How to Master the Art of Five Spice Pork Rolls!
Move aside Greggs, there's a new sausage roll in town! Today Cher shows us how to make five spice pork rolls, also known as 'Loh Bak'. Get ready to embark on a culinary journey as we guide you through the step-by-step process of creating these mouthwatering Asian delights in the comfort of your own kitchen.
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Ingredients
2 pieces bean curd sheets cut into 20cm x 20cm rectangles
250g fatty pork mince
250g prawns
4-5 water chestnuts, skinned and chopped finely
5 shallots finely chopped
2 cloves garlic finely chopped
1 cucumber, to serve
Kecap manis or Sambal chilli sauce, to serve
Seasoning
2 teaspoons sugar
½ teaspoon salt
1 tablespoon oyster sauce
½ teaspoon chicken powder
1-2 teaspoon five-spice powder
1 egg lightly beaten
2 tablespoons tapioca flour
1 dash ground white pepper
To seal
1 tbsp cornflour mixed with 2 tbsp water
To find the recipe for this dish, click the link below!
- bit.ly/3rQUsOP -
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- How to Master the Art of Five Spice Pork Rolls! -
00:00 - Intro
00:24 - Making the Filling
01:50 - Preparing the Rolls
03:52 - Frying
05:00 - Ending
Heng's Stewed Pork
Description
5 Spice Pork Patties | RV Cooking & Healthy RV Recipes #37
Five-spice pork patties offer a unique twist on your basic breakfast sausage. The Chinese 5-spice provides a stimulating fragrance of cinnamon, cloves, star anise, and peppercorns. Actual formulas may vary depending on the brand but may contain ginger, nutmeg, turmeric, cardamom, or fennel.
Chinese 5-Spice is readily available at most grocery stores in the International isle and can be used as a spice rub and marinades on meats or seafood. I previously did a recipe for a 5-spice chicken stir fry that was delicious!
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???? ABOUT US➡ Hello! We are Aaron and Chris, a fulltime RV couple that lives and works in our Airstream Interstate Sprinter Van (Irene). We run an online fitness and nutrition coaching business (Irene Iron Fitness) while traveling all around the country. Follow along the journey with us!
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5 Declicious Pork Recipes | Gordon Ramsay
Gordon Ramsay shows off his top 5 pork recipes.
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