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Process pipework and fabrication Mechanical, pneumatic, electrical and process engineering. You’ve probably seen Char Siu or Chinese barbequed pork at all you can eat Chinese buffet restaurants or in special fried rice (the red in Char Siu is unmistakable).
This Char Siu Recipe is a great for using up leftover roast pork, you can serve with noodles like I have or serve with rice or even on a bun (Char Siu Baau). Mix marinade ingredients in a small jug - When adding honey melt by placing jug in a bowl of boiling water and stir until fully mixed. Slowly pour the marinade over the pork pieces and continually spoon over until nicely coated - cover and place in the fridge for about 4 hours to let the marinade soak into the meat.

Add to the pan along with a little toasted sesame nut oil, I mean a little as this stuff can easily over power with it’s nutty flavour - I use a tiny spash of this mixed with a good slosh of good olive oil and i find this works well.
Get your meat and slowly add to the pan, a little of the sauce is a good thing but not too much, as your mushrooms will end up red which you don’t want.
Give your noodles a stir, heat the meat in the pan until the excess sauce boils down to a sticky mixture, make sure you coat the meat in this sticky mixture before it boils away completely - this is where all the flavour is, as the sugar and honey caramalise their flavours will mix with the salty tang of the soy sauce and five spice.
You want the edges of your pork to start turning black - this isn’t burnt, this is all that sticky flavour - although if all your pork goes black, this is probably burnt - if it starts to smoke turn down the heat. Add your mixed vegetables - fresh is always better but if like me you’ve run out but you have a bag of frozen mixed veg in the freezer these will do. Your noodles should take about 4 minutes from boiling so they should be ready now, drain the noodles and add to a serving bowl, stack the pork on top and edge with the mixed vegetables.

Nothing beats a slow-cooked joint of pork when the meat is tender and juicy and the crackling has a tooth-shattering crispness.
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Comments to «Chinese food recipes uk sponge»

  1. NELLY writes:
    Serve at a baby shower for a super vitamin and.
  2. saxo writes:
    Collection, including this easy Italian Chicken-Pasta rich and creamy (but?made lighter without heavy cream.
  3. farida writes:
    Our grandson's usually split a fillet between konkani/malvani recipes a lot severely restrict.
  4. KUR_MEN writes:
    And finally the coffee: espresso.
  5. X_MEN writes:
    Heat the olive oil for a quick meal, pan fry with tomatoes and spices beans.

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