
- 3/4 Tbsp sugar
- 1 1/2 Tbsp honey
- 1 1/2 Tbsp hoisin sauce
- 1 tsp oyster sauce
- 1/2 Tbsp soy sauce
- 1/4 tsp 5 spice powder
- 1/2 tsp sesame oil
- 1 Tbsp vegetable oil
- 1 lb pork tenderloin
- 1 extra Tbsp honey
- Combine all of the ingredients up to the pork in a sauce pan
- Simmer for 2 min, stirring constantly
- Let the marinade cool
- Pour it into a ziplock bag with the pork
- Marinate in the refrigerator over night
- Preheat oven to 350
- Roast the pork for 25 min, saving the extra marinade to baste.
- Add the extra Tbsp of honey to the marinade
- Baste the pork halfway through roasting
- Once it is fully cooked(check before you take it out) baste again and broil for 2-3 min until the marinade bubbles
- Let it rest on the stove for 10 min before slicing

- 1 tsp active dry yeast
- 3 1/2 c cake flour
- 1 Tbsp sugar
- 1 tsp baking powder
- 2 Tbsp diced pork fat
- 1 Tbsp vegetable oil
- 3 scallions, chopped
- 1 1/2 c diced roast pork
- 1 Tbsp sugar
- 3 Tbsp soy sauce
- 1 tsp Cornstarch
- Dissolve yeast in 1 1/4 c warm water
- Set aside for 5 min
- Combine flour, sugar and baking powder in a mixing bowl
- Mix in dissolved yeast on low
- Add pork fat, 1 piece at a time on med, until it becomes a dough. About 5 min
- Cover with seran and let it rise. About 2 hrs
- Punch the dough down
- Knead for about 5 min. Until it feels elastic
- Make 16 even balls
- Cover with a damp cloth
- Sauté the scallions in hot oil for about 2 min
- Add pork,sugar, soy sauce and oyster sauce
- Sauté , stirring constantly for about 5 min. Until scallions are soft
- Dissolve the cornstarch in 2 Tbsp cold water and add to the mixture
- Stir until thick about 1 min
- Remove from heat
- Take a ball of dough and make a well in it with your thumb
- Fill the well with about a Tbsp of pork mixture
- Pinch the dough together around the filling and place it upside down on parchment paper
- Make a 1/2 inch across the top with a knife
- Repeat that with each ball
- Using a bamboo steamer over boiling water, steam the buns for about 12 min
- They will puff up and look like bread when they are done
- You can put them in the steamer on the parchment
- Serve immediately
- 1 5lb duck
- 2 Tbsp soy sauce
- 1 clove garlic, minced
- 1 1/2 tsp sugar
- 1 Tbsp honey
- 1 tsp salt
- 1/4 tsp pepper
- 1 Tbsp ginger powder
- Combine all of the ingredients other than the duck and whisk thoroughly
- Marinate the duck in the mixture for 1 hr at room temp
- Preheat oven to 350
- Roast for 2 hrs
- Baste every 20-30 min with the drippings
- 1 5-6 lb duck
- 6 Tbsp honey
- 4 Tbsp Chinese 5 spice powder
- 2 Tbsp dark soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp cornstarch
- 6 Tbsp hoisin sauce
- 2 Tbsp super fine sugar
- 1 pkg Chinese moo shu pancakes or Peking duck buns (available at Asian markets or on line)
- 3 scallions, sliced lengthwise
- 1 cucumber, sliced into thick sticks

- Poke the skin of the duck all over with a knife
- Rinse well and dry it off
- Combine 6 Tbsp water, 5 spice, soy sauce and brown sugar
- Brush the mixture over the duck inside and out, spreading out the wings and brushing them too
- Let it stand for 10 min and repeat until you have about 4 Tbsp left over
- Save it for later in the refrigerator
- Let the basted duck marinate in the refrigerator overnight, uncovered
- Heat the oven to 350
- Roast the duck for 45 min
- Flip it over and baste it with the remaining marinade
- Roast for 45 more min. Until the skin looks crispy
- Check on it as it cooks to make sure that it doesn’t burn
- In the meantime, make the sauce
- Dissolve the cornstarch in 1 Tbsp cold water and set it aside
- In a sauce pan, heat hoisin, sugar, soy sauce and sesame oil
- Whisk in cornstarch mix
- Heat until it thickens. About 1-2 min
- On each pancake, place a dollop of sauce, a couple of slices of duck with the crisp skin, a couple of sticks of cucumber and a couple of slices of scallion
- Roll it up and serve immediately
- 1/2 c hoisin sauce
- 1/4 c soy sauce
- 3 Tbsp dark brown sugar
- 2 Tbsp honey
- 1 Tbsp 5 spice powder
- 1 tsp granulated garlic
- 1 tsp fresh grated ginger
- 2 racks of spare ribs 8-10 lbs total
- Mix all of the ingredients up to spare ribs and whisk thoroughly
- Save 1/2 c in a covered bowl
- Marinate the remainder with the ribs overnight
- Either grill and baste periodically
- Or preheat oven to 300
- Cover with foil
- Bake for 2 1/2 hrs
- Uncover and broil for 2-3 min for a crispy coating.
Enjoy your roasted Chinese meats
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