You know my head has been in China. But when it comes to food, we just adore Vietnamese food around here! Hoping I'll be able to find some Chinese dishes that I can cook and love just as much. To be honest, I kinda worried poor little Mazie will come home and wonder why it's all about the Vietnamese food! If anyone has some awesome Chinese recipes to share, or a good Chinese cook book to recommend to a Caucasian soccer mom, please let me know!
Coincidentally, this dish is a popular Chinese and Vietnamese cross over dish! Kinda like the crazy 9s themselves! This pork dish is often seen in Chinese restaurants with red food coloring in the marinade resulting in the pink outer layer around the pork, (You know what I'm talking about right? The pork bits in the fried rice that have a red/pink hue on the outside?) No need to actually add food coloring. It's just as tasty without it.
|Ignore the fish sauce in the back. It was for another recipe.|
2-3 lbs of pork shoulder trimmed and cut into pieces about 1 1/2" thick and about 6" long
3 clove garlic - finely minced
2 T brown or white sugar (will probably opt for brown sugar next time)
1/2 t Chinese five-spice powder
3 T hoisin sauce
3 T honey (Oh ya baby! The honey makes it sooooo good!)
1 1/2 T vinegar
3 T soy
1 t oil (sesame, vegetable, canola...)
Prepare marinade by combining all ingredients except pork.
Livy had a football game to attend and got to eat early. Gotta support the JV team!
But she had to share.
(Wonderful new Vietnamese soup recipe coming up soon. It's going to be a regular in our house! And it had few ingredients, quick to make, and easy peasy!)