Chinese bbq pork can be served as a delicious appetizer, or diced into small pieces and added to many dishes including egg foo young (our recipe is coming on friday!), pork fried rice, pork lo.
Pot Stickers Traditional
Aromatic, smoky, savoury & a little sweet, cantonese classic dish char siu (chinese bbq pork) is one of the tastiest ways to roast pork.
Recipe Summary Pot Stickers Traditional
This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.Ingredients | Chinese Pork Recipes
½ pound ground pork
½ medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root, finely chopped
2 water chestnuts, drained and finely chopped
1 teaspoon salt
½ teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
¾ cup water
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar
Directions
Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.
Info | Chinese Pork Recipes
prep:
1 hr
cook:
10 mins
additional:
6 hrs
total:
7 hrs 10 mins
Servings:
15
Yield:
15 servings
