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Lou's Chinese Pork

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)375.0938
Energy (kCal)2514.197
Carbohydrates (g)191.9434
Total fats (g)18.2746
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. This dish requires you to hang to pork from an oven rack set at the highest position. | 2. If the pork pieces are long, cut them to about 5 inches. | 3. Drop peeled garlic into a running blender or food processor. | 4. Add soy sauce, sugar, ketchup, and Hoisin sauce. | 5. Blend until sugar is dissolved. | 6. Marinate pork pieces in the mixture for 2 days, turning every 8 hours. | 7. Meanwhile, cut up coat hangers and fabricate S-shaped hooks with a small U-shaped loop at one end, sized to fit your oven rack, and a larger loop at the other end to hang the pork. | 8. The shaft should be about 3" long. | 9. Heat hooks over high heat until glowing red, then toss them into cold water. | 10. You may have to do this twice to burn off the paint. | 11. Lightly oil the hooks and store them in an old jar. | 12. Place rack at highest position; remove other rack. | 13. Place a foil lined pan of water on the bottom of the oven. | 14. Hang pork, set oven to 350°F, when it comes to temperature, set timer for 1 hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork rib 4 boneless 1613.8703 0.0 359.0408 9.0667
    garlic 3 cloves 13.41 2.9754 0.5724 0.045
    hoisin sauce 1 cup 563.2 112.8448 8.4736 8.6784
    ketchup 1/2 cup 1613.8703 0.0 359.0408 9.0667
    brown sugar 1/3 cup 278.6667 71.9327 0.08800000000000001 0.0
    soy sauce 1/3 cup 45.05 4.1905 6.919 0.4845

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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