The Herald of Everett, Washington
Customer service  |  Subscribe   |   Log in or sign up   |   Advertising information   |   Contact us
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus The Daily Herald on Linked In HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up  Green editions icon Green editions

Readers share barbecued pork recipes

SHARE: facebook Twitter icon Linkedin icon Google+ icon Email icon |  PRINTER-FRIENDLY
By Judyrae Kruse
Herald Columnist
Published:
Back there in Missouri, where barbecue reigns king, former Arlington resident Gracie Dinsmore and her family have now had their chance to work their way through the great supply of choices for their favorite pork, Chinese barbecued, generously shared by Forum cooks. So let's give Gracie a couple of more recipes to go to work on, starting with this one from Everett cook Betty Anderson. "Here's a recipe for Gracie Dinsmore that makes a pretty decent restaurant quality Chinese barbecued pork,'' she writes. "I think her son will really enjoy it.'' And Ann Van Der Meersche, of Everett, tells us, "I haven't contributed to the Forum for quite some time, but I've been reading the recipes for Chinese pork and thought I'd send in mine. I think it's from the 1970s. I hope this helps Gracie Dinsmore. "Everyone always loves this and it's always a hit at potlucks and parties.'' Chinese barbecued pork 2 tablespoons hoisin sauce 4 tablespoons soy sauce 1 tablespoon dry sherry 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon red food coloring 1 pork tenderloin Chinese hot mustard Toasted sesame seed For the marinade, in a small bowl, mix together the hoisin sauce, soy sauce, sherry, sugar, salt and red food coloring. Place the tenderloin in a self-sealing plastic bag or suitable container and cover with marinade, turning to coat. Refrigerate overnight, turning meat occasionally. Preheat oven to 350 degrees. Lift meat from marinade, reserving marinade, and arrange in a foil-lined baking pan. Bake for 25 minutes each side, basting with marinade at each quarter-turn. Cool, then slice 1/8-inch thick. Serve with hot mustard and toasted sesame seed. Chinese sliced pork 1/2 teaspoon five spice powder 2 tablespoons soy sauce 1 tablespoon light corn syrup 1/2-1 teaspoon red food coloring (the more the redder) 3 tablespoons hoisin sauce 1 pound pork tenderloin or thick, boneless lean pork chops Hot mustard Sesame seed For the marinade, in a small bowl, mix together the five spice powder, soy sauce, corn syrup, food coloring and hoisin sauce. Place the pork in a self-sealing plastic bag or suitable container and cover with marinade, turning to coat. Refrigerate a minimum of 2 hours (it's better if marinated overnight). Preheat oven to 350 degrees. Lift meat from marinade and arrange in a baking pan. Bake 25 minutes on each side. Serve hot or cold, cut in 1/8-inch slices, with hot mustard and sesame seed. The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com. The next Forum will appear in Wednesday's Good Life section.
Story tags » FoodCooking

More Life Headlines

NEWSLETTER

Weekend to-do list

Our to-do list full of ideas for your weekend

Calendar