Cantonese Roast Duck from the Land of China

“Americans fell in love with Chinese food not because of its gastronomic excellence, but because of its affordability and convenience. They preferred the quick and simple dishes of China while shunning its haute cuisine.” I was reading this book Chop Suey, USA: The Story of Chinese Food in America and these lines sum up the Chinese food history and its success. Not only here in America, but Chinese Food has been sprinkling its flavors over many countries with its variety and scope for something more. Their food is like a painting, which, though complete and beautiful, gives space to add something more. This is what people around the world have been doing for many years. Every country gives its own touch to the already delicious Chinese food. There are a few factors which give Chinese Food its uniqueness. The Chinese philosophy of utilizing each and every part of the plant or the animal for cooking gives a diverse and new list of recipes. 

Divided into many geographical areas, people in China use wheat for noodles and southern China has more seafood in its menu. No wonder, dishes like Cantonese Roast Duck which shining reddish brown treat, is a an authentic recipe portraying the real county’s taste. This dish is one of the most popular Chinese dishes. Sesame chicken is another sweet, deep fried chicken dish dressed with vinegar and cornstarch. Ironically native Chinese will not prefer this dish for it’s sweetness I guess. If you are into mellow spices then Sweet and Sour Pork is your Chinese thing. Pan fried chicken with sauce a mix of fruits and spices gives it a sweet and sour taste. Even the health conscious stars in Hollywood devour this. Orange Chicken is again an American Chinese dish which found its way to other countries via tongue. Coated with orange flavored sauce is an ecstasy. Today let’s start with the shining reddish brown Cantonese Roast Duck.

Ingredients:-

2 teaspoons Salt,

4 tablespoons Honey,

2 kg Oven-ready Duck,

1 tablespoon Rice Vinegar,

1/2 teaspoon Red Food Color (Optional).

For the Stuffing:-

1 tablespoon Oil,

1 tablespoon Caster Sugar,

1 tablespoon Hoisin Sauce,

2 teaspoons Five-spice Powder,

1 tablespoon Yellow Bean Sauce,

2 tablespoons Chinese Rice Wine,

1 teaspoon chopped Ginger Root,

1 tablespoon chopped Spring Onion.

Preparation Method:-

1. Clean the duck. Remove wings and fat inside the vent. Blanch it in boiling water pot for 10 minutes. Dry and rub duck with salt. Tie the neck with string.

2. Now make the stuffing. Heat oil in a pan. Add all the ingredients. Bring to boil. Pour this mixture into cavity of the duck. Sew it properly.

3. take a small bowl and mix in warm water, honey, vinegar and red food coloring. Brush it all over the duck, giving several coatings. Hang the duck up with the head down using an S-shaped hook. Keep as such for 5 hours.

4. For cooking, heat the oven to 400 D.F. Hang the duck head down, on top rack. Keep a tray of boiling water at the bottom of oven. Reduce the heat to 350 D.F after 30 minutes. Take the duck out of oven. Cool for 5 minutes.

5. Serve hot with additional honey coating!

Enjoy the treat!

Stuffed Apple and Cranberry Pork for Mother’s Day

You filled my days with rainbow lights,

Fairy tales and sweet dream nights,

A kiss to wipe away my tears,

Gingerbread to ease my fears.

You gave the gift of life to me

And then in love, you set me free.

I thank you for your tender care,

For deep warm hugs and being there.

I hope that when you think of me

A part of you, you'll always see. 

 

Hey pals, how was your Mother’s day? Mine was really a special one. Hope you enjoyed the Strawberry Layered Crunchy Cake on Sunday. I and my sister gifted mom tiny but an elegant pair of diamond earrings and a red color silk scarf on this auspicious occasion. What did you gift your mother? Both gifts were adored by her. To make the day even more special, I prepared her favorite recipe, Stuffed Apple and Cranberry Pork. The dinner table really looked sumptuous with tangy Pork, mushy Cake, seasoned Garlic bread and blood Red Wine. Here it goes..

Stuffed Apple and Cranberry Pork

For the Pork Loin

Salt to taste,

4 lbs Pork Loin,

Pepper to taste,

1 tablespoon Olive Oil,

2 minced Garlic Cloves,

Sliced bacon as required,

1 tablespoon chopped Thyme,

1 tablespoon chopped Rosemary.

For the Sauce:-

1 cup Vinegar,

1/4 teaspoon salt,

3 diced red onions,

olive oil as required,

1/2 bottle Lager Beer,

1 1/2 cup Brown sugar,

1 teaspoon Cinnamon,

1/2 cup chopped ginger,

2/3 cup dried cranberries,

1 teaspoon Mustard Seed,

1/4 teaspoon ground cloves,

1/2 teaspoon crushed red pepper,

3 lbs peeled and chopped Granny Smith Apples.

Preparation Method

1. Cut a pocket through one end of the tenderloin. Place the centrist downwards. Don’t slice through the other end. Season in and out properly with salt and pepper.
2. Mix rosemary, thyme, garlic and oil in a bowl. Spread the mixture over pork. Cover and refrigerate for 1 hour.
3. For the sauce, heat olive oil in saucepan, add onion and cook until brown. Add ginger and apples. Cook for 2 minutes. Combine remaining ingredients and lower heat.
4. Allow to cook. Reduce until thickened. Remove from heat and cool slightly. Stuff sauce into tenderloin. Wrap with bacon.
5. Using a roasting rack and baking sheet, put pork into 350 D. F oven. Remove from oven. Don’t remove foil till 10 minutes. Slice and serve with red wine.
   
   
   

Happy Mother’s Day!

Enjoy Pig Festival with French-Style Roasted Pork

I can feel the tempting aroma of roasted pork for this porcine fest. The festival is not only accompanied by yummy pork recipes, but there are various funny and enthusiastic competitions and engaging activities like piglet race, best pig outfit, best sausage eater etc. There is a competition called Black-Pudding-Eating Competition. In this the competitors eat congealed blood, stretching over 1m. The criteria is pretty simple, how much and how fast. The main events include Pig Imitating Competition and aural extravaganza. In this, the competitors squeal like a pig. However the festival gives a boost to the declining pig-farming industry. So here I go with the luscious French-Style Roasted Pork recipe to keep up the spirit of the fest at the par. 

French-Style Roasted Pork Recipe

Ingredients:-

1 Bay leaf,

1 teaspoon Sugar,

2 teaspoons Herbs,

Pepper as required,

3 Lbs Pork loin roast,

2 tablespoons Butter,

2 sprigs Fresh thyme,

3/4 cup Chicken broth,

1/3 cup Dry white wine,

1 finely chopped Onion,

Kosher salt as required,

6 cloves thinly sliced Garlic,

2 tablespoons Vegetable oil,

1 tablespoon chopped Parsley,

1 tablespoon Unflavored gelatin,

1 thinly sliced Granny Smith apple.

Preparation Method:-

1. Preheat oven to 225 D. C and place oven rack in lower middle position. Melt 1 tablespoon of butter in a skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden. Now set aside to cool.

2. Sprinkle 1 tablespoon of salt over both sides of butterflied pork loin and rub into the pork. Sprinkle sugar over inside of pork, and then spread with cooled garlic mixture. Fold roast back together like a letter, Keep the fat portion outside and tie with twine at one-inch intervals.

3. Sprinkle tied roast evenly with herbs and season with pepper. Heat 1 tablespoon of oil in a dutch oven over medium heat until very hot; add roast, fat side down for 8 minutes. Transfer the roast to a large plate.

4. To the dutch oven add remaining 1 tablespoon of oil, apple and onion. Cook, stirring frequently until onion is softened and browned for 6 minutes. Stir in remaining garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for another 30 seconds.

5. Return roast to pot, fat side up. Place a large piece of aluminum foil over top of pot and cover tightly with a lid. Transfer pot to oven and cook until pork at 140 D. C for 90 minutes. Transfer roast to carving board, tent loosely with foil, let it rest for 20 minutes.

6. While pork rests, sprinkle gelatin over 1/4 cup of chicken broth and let sit until gelatin softens, for 5 minutes. Remove and discard thyme sprigs and bay leaf; pour just into 2 cup measuring cup and; if necessary, add chicken broth to measure 1-1/4 cups.

7. Return to pot and bring to a simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon of butter, and parsley and season to taste; remove from heat and cover to keep warm.

8. Slice pork in ½ inch slices, adding any accumulated juices to sauce. Serve pork, pass sauce separately. Enjoy with wine of your choice. :)

Enjoy the Pig Festival!