"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-05-2008, 02:03 PM   #1
Sous Chef
 
Ol-blue's Avatar
 
Join Date: Apr 2007
Location: Bremerton, Washington
Posts: 902
Chinese Pork Over Rice

This is the same recipe as the Simmered Chinese Chicken that I posted the other day,only difference is I made it with a couple pork tenderloins.
The one thing that I did different was double the sauce and cut the cornstarch and water in half so the sauce was on the thinner side. I made my corrections to the recipe but you will need to double the sauce recipe if your family likes lots of sauce. I plan to try the pork without the rice next time and serve the sauce over the sliced pork. This is a great sauce.
Enjoy! Debbie

CHINESE PORK OVER RICE - Just substitute pork for the chicken.




* I used ½ teaspoon red pepper flakes and it was not overly spicy at all.
I also used apple juice.
_____

Ol-blue is offline   Reply With Quote
Old 06-05-2008, 11:12 PM   #2
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
We both loved this sauce (I did add extra red pepper), so I'll be sure to make this very soon - thanks for the great ideas!
__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 06-06-2008, 12:39 AM   #3
Sous Chef
 
Ol-blue's Avatar
 
Join Date: Apr 2007
Location: Bremerton, Washington
Posts: 902
Quote:
Originally Posted by MexicoKaren View Post
We both loved this sauce (I did add extra red pepper), so I'll be sure to make this very soon - thanks for the great ideas!
Great! I know you will like it with pork just as well. Enjoy! Debbie
Ol-blue is offline   Reply With Quote
Old 06-20-2008, 02:48 PM   #4
Sous Chef
 
Join Date: Nov 2007
Location: Missouri
Posts: 588
... How does one 'press' garlic?.. Do I need some kind of device to do this?..
DietitianInTraining is offline   Reply With Quote
Old 06-20-2008, 03:02 PM   #5
Sous Chef
 
Ol-blue's Avatar
 
Join Date: Apr 2007
Location: Bremerton, Washington
Posts: 902
Quote:
Originally Posted by beginner_chef View Post
... How does one 'press' garlic?.. Do I need some kind of device to do this?..
A garlic press is used to crush garlic cloves by forcing them through a grid of small hole. You can finely mince the garlic with a knife also. The link below is what I use.

Amazon.com: KitchenAid Garlic Press, Black: Kitchen & Dining
Ol-blue is offline   Reply With Quote
Old 06-20-2008, 05:11 PM   #6
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
For some reason, I can't find your Chinese Chicken over Rice. Could you head me in the right direction, please?
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 06-20-2008, 05:36 PM   #7
Sous Chef
 
Ol-blue's Avatar
 
Join Date: Apr 2007
Location: Bremerton, Washington
Posts: 902
Quote:
Originally Posted by Constance View Post
For some reason, I can't find your Chinese Chicken over Rice. Could you head me in the right direction, please?
I'm not sure if this is the one. It's not served over rice. Let me know if it's not the one and I will look some more. Debbie

SIMMERED CHINESE CHICKEN





* I used ½ teaspoon red pepper flakes and it was not overly spicy at all.
I also used apple juice.
_____
Ol-blue is offline   Reply With Quote
Old 06-20-2008, 06:54 PM   #8
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Thank you, my friend.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 06-20-2008, 07:17 PM   #9
Sous Chef
 
Ol-blue's Avatar
 
Join Date: Apr 2007
Location: Bremerton, Washington
Posts: 902
Quote:
Originally Posted by Constance View Post
Thank you, my friend.
You are welcome girl friend.
Ol-blue is offline   Reply With Quote
Old 06-23-2008, 09:45 PM   #10
Senior Cook
 
Sedagive's Avatar
 
Join Date: Jun 2008
Location: Aliso Viejo, CA
Posts: 171
My goodness, that looks fantastic. I'm going to have to try that in the very near future. Thanks for sharing.

Sedagive
Sedagive is offline   Reply With Quote
Old 06-24-2008, 03:03 PM   #11
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Just got done making this and waiting for them to find out if they approve. Most of your recipes Ol' Blue are eaten fairly quickly. I just try to make them feel good when they eat their meals. Seems most of them are anxious to find out what is for dinner the next night? Makes me wonder if they have some kind of problem with t heir meals. Guess having something to look forward too, makes their day. I just hope I don't create problems with the wives of these guys who work with my family. The wives work and can't prepare these meals. Guys always say they have t o take the little Mrs. out to eat.

I am just thankful I have the time to think about what I want to fix. And that I have all of you to thank for the recipes you feel are the best . I will always give DC credit for success in my kitchen. t hanks to all of you. Just like having someone helping me plan and cook. Thanks again
In the Kitchen is offline   Reply With Quote
Old 06-24-2008, 03:50 PM   #12
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
Use chinese 5 spice powder. Its amazing. The only thing the recipe lacks.
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 06-24-2008, 04:13 PM   #13
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Now you tell me? Where do I get this, at regular store or someplace like Trader Joe's? Is it hard to find is my real question.

So you made this and used this spice along with the others that she suggested?
In the Kitchen is offline   Reply With Quote
Old 06-24-2008, 04:14 PM   #14
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Quote:
Originally Posted by IntheKitchen
I will always give DC credit for success in my kitchen. t hanks to all of you. Just like having someone helping me plan and cook. Thanks again
I-T-K, I feel the same way. It's like having a group of caring friends looking over your shoulder, helping you make everything you cook the very best.
__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 06-24-2008, 06:01 PM   #15
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Quote:
Originally Posted by MexicoKaren View Post
I-T-K, I feel the same way. It's like having a group of caring friends looking over your shoulder, helping you make everything you cook the very best.
AMEN! you got it!! well, I know whatever they feel t hey will eat it. Nothing like this crew to go without a meal. But they always want something different. They do understand they have to eat leftovers maybe that is why they want to make something good so they eat extra that way no thing left over. i try I really try.

Good thing I am not in this boat alone.
In the Kitchen is offline   Reply With Quote
Old 07-03-2008, 06:04 PM   #16
Sous Chef
 
Join Date: Nov 2007
Location: Missouri
Posts: 588
We baked a pork tenderloin last night, and I would like to make this for supper tonight. Can I just make the sauce and pour it over the rice and pork? I'm just asking because the recipe for the 'chicken and rice' says to simmer with the chicken, then skim the fat, etc.. I never saw the recipe for the pork and rice.. plus my pork is already cooked, so i'm just kind of confused about what to do...
DietitianInTraining is offline   Reply With Quote
Old 07-03-2008, 06:28 PM   #17
Sous Chef
 
Ol-blue's Avatar
 
Join Date: Apr 2007
Location: Bremerton, Washington
Posts: 902
Quote:
Originally Posted by beginner_chef View Post
We baked a pork tenderloin last night, and I would like to make this for supper tonight. Can I just make the sauce and pour it over the rice and pork? I'm just asking because the recipe for the 'chicken and rice' says to simmer with the chicken, then skim the fat, etc.. I never saw the recipe for the pork and rice.. plus my pork is already cooked, so i'm just kind of confused about what to do...
That would work great. You can also reheat the pork in the sauce if you want.
If you want I can send you my recipe that I did for the pork. DC removed it due to copyright laws. It will have my corrections to the recipe.
Ol-blue is offline   Reply With Quote
Old 07-03-2008, 06:56 PM   #18
Sous Chef
 
Join Date: Nov 2007
Location: Missouri
Posts: 588
That would be great Ol-blue, Thanks!
DietitianInTraining is offline   Reply With Quote
Old 07-22-2008, 01:19 PM   #19
Sous Chef
 
Join Date: Nov 2007
Location: Missouri
Posts: 588
Just wanted to let you know that I made your pork and rice and it was WONDERFUL! It was a bit too spicy for me, so I'll probably adjust that a bit, but it was still SO good. Thank you for sharing this recipe!
DietitianInTraining is offline   Reply With Quote
Old 06-08-2009, 11:35 AM   #20
Executive Chef
 
lifesaver's Avatar
 
Join Date: Oct 2008
Location: Southeast Kansas
Posts: 4,414
both look delicious!
__________________
Eat, Drink, Laugh and be Happy.
lifesaver is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 03:12 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.