Food Friday - Char Siu Pork

I got this recipe from my sister but haven't made it yet. She made it for us Monday night though and it was really delicious so I pass it along to you, my faithful readers. (the parenthetical notes are my sister's)

1/4 cup soy sauce

1/4 cup hoisin sauce (I didn't have any hoisin sauce so I didn't add it, it was great without it, but maybe its even better with it)

3 TBS ketchup

3 TBS honey

2 tsp minced garlic

1 tsp ground ginger (or 2 tsp fresh)

1 tsp dark sesame oil

1/2 tsp Chinese five spice powder

2 lbs boneless pork roast (I got a cheap roast with the bone in and it worked fine)

1/2 cup chicken broth

Mix ingredients together. Marinate for 2 hours (I did this but next time I will just cook it with out marinating it). Cover and cook for 8 hours.

I shredded it after about 5 or so hours and then put the meat back in for and hour or so. I served it over rice. Very easy and yummy.

Food Friday - BBQ Spareribs

It is good to be home (more on the fabulous trip to Utah later) and to celebrate my return to Dixie, here is a great recipe for BBQ Spareribs (Phil got this from a friend in Utah so I guess it isn't necessarily southern, but oh well...)

6 Pounds Spareribs, Cut into serving size pieces
1/2 C Chopped Onions
2 Cans Condensed Tomato Soup
1/2 C Brown Sugar
1/4 C Hot Sauce
1 T Vinegar
2 T Butter (or margarine)
1/3 C Worcestershire Sauce
1 T Prepared Dry Mustard (the spice)
1/4 t Ground Cloves

• In large pan, cover spare ribs with water.
• Simmer 1 hour; drain.
• Arrange in two 1/2 quart shallow baking dishes.
• In saucepan, cook onion in butter until tender.
• Stir in remaining ingredients.
• Simmer 5 minutes, stirring often.
• Spoon over ribs.
• Bake at 450 for 30 minutes or until done.

Ok, so here is how I did it differently:

1. I used Pork Tenderloin instead of ribs ('cause that is what was on sale and therefore in my freezer).
2. I didn't simmer the pork for an hour in water.
3. After I made the sauce (as directed, except I only had whole cloves), I poured it over the pork arranged in my crockpot (instead of two shallow dishes).
4. I cooked it for 5 hours in a crockpot instead of in the oven.

It was delicious! Serve with baked potatos, rolls, green beans, grits, and okra (of course!).

(Ok, I'm not really a fan of okra and the only grits I've had were cheese grits and they were pretty 'ummy.)

Phil: 4 Celery Sticks (he thinks the original is better, use ribs, simmer them, etc.)
Heidi: 5 Celery Sticks (I never had the original)
Eden: 3 Celery Sticks (not "eeooh, 'ucky, 'ucky - but also not 'ummy, 'ummy)

Food Friday - Citrus Glazed Pork

I got this from my sister, Heather. We don't have a grill so we just do it in the oven. It is great either way!


1 (8oz) pork tenderloin
1/3 cup orange marmalade
2 TBSP chopped fresh mint (I use dried much cheaper & easier)
2 TBSP soy sauce
2 cloves garlic minced (2 t)

• Cut tenderloin in half length wise, sprinkle with pepper.
• combine remaining ingredients and stir well. Brush over tenderloin. (I usually marinade it for 4-8 hours).
• Reserve remaining marmalade mixture.
• Place tenderloin on grill over med heat. Cook 8 minutes on each side or until done, basting frequently (not needed if you marinade).
• Place remaining mixture in sauce pan and cook till reduced (I usually add a can of mandarin oranges to the sauce).

If you do it in the oven you bake it (with all the marinade) at 375 for 30 minutes.

Food Friday - Stir Fry

Use your favorite veggies (frozen or fresh) and your favorite protein (pork, chicken, beef, tofu, armadillo, whatever) to make a quick meal. Just make sure that all the veggies are cut to about the same size (so they cook uniformly). Cook the thawed or fresh meat first and then add your veggies. Cook just long enough to make the veggies tender (don't overcook - they should be crispy).

Then add your favorite stir fry sauce. Here are some that I made up (which means that I'm guessing on the amounts since when I'm jazz cooking I don't really measure). Use them, change them, enjoy them.

Sweet & Sour Sauce
1/2 C Soy Sauce
1/2 C Brown Sugar
1/4 C Rice Vinegar
1T Corn Starch
Mix in a small bowl and pour over cooked stir fry. Boil for 1-2 minutes.

Thai Peanut Sauce
1/2 C Soy Sauce
1/2 C Peanut Butter (creamy or chunky)
2 T Brown Sugar
2 T Rice Vinegar
1/2 t Red Pepper Flakes
Mix with a wire wisp (or is it a whisk or a whip - I've heard them all) in a small bowl until it becomes smooth. Pour over cooked stir fry. Boil for 1-2 minutes. (add peanuts to your stir fry to make this extra yummy!)

Brown Sauce (very mild)
1/4 C Soy Sauce
1/2 C Beef Broth
2 T Brown Sugar
2 T Corn Starch
Mix in a small bowl. Pour over cooked stir fry. Boil for 1-2 minutes (particularly good with beef).

Lime-Cilantro Pork Tacos

Here is a recipe I tried for the first time this week and it was pretty quick and very yummy (and healthy too!). It is from the Cooking Light, June 2004 magazine.

Lime-Cilantro Pork Tacos
1 lb pork tenderloin, trimmed and cut into thin strips
1/4 t salt
1/8 t freshly ground black pepper
2 t olive oil
1 1/2 C thinly sliced onion
1 small jalapeño pepper, seeded and chipped (I actually used bell peppers)
1/2 C fat-free, less sodium chicken broth
1/2 C chopped tomato
3 T chopped cilantro
2 1/2 T fresh lime juice
8 flour tortillas

Heat a large nonstick skillet over medium-high heat; sprinkle pork with salt and black pepper; add oil and pork; saute 4 minutes or until browned; remove pork from pan; place in bowl.

Add onion and pepper to pan, saute 5 minutes or until tender; add broth, reduce heat, and simmer 1 minute, scraping pan to loosen browned bits; stir in tomato; simmer 2 minutes.

Return pork and accumulated juices to pan; stir in cilantro and lime juice; cook 1 minute or until pork is done.

Serve with warmed tortillas and fat-free sour cream.

Calories: 208 each taco
Fat: 6.5 grams
Protein: 15 grams
Carbs: 21.5 grams
Fiber: 1.8 grams
Cholesterol: 62.5 mg
Iron: 1.9 mg
Sodium: 284.5 mg
Calcium: 50.5 mg

It came together in about 20 minutes and was really good! Try them, you'll like them!