Skip to content
LoginRegister
WhatToEat.Today

Recipes with lean pork loin

3 recipes that use lean pork loin, with photos, step-by-step instructions and cook times. The quickest, Ba bao la jiang (eight-treasure chilli sauce), takes 45 minutes. It is most often cooked with ginger, sesame oil and spring onion.

Got a few things in the fridge? Search by everything you have

Ba bao la jiang (eight-treasure chilli sauce)

Ba bao la jiang, 'eight-treasure chilli sauce', is a Shanghai banquet dish brought out for the Spring Festival, when eight is the luckiest number and eight different 'treasures' in one bowl wish the table eight kinds of good fortune. Diced pork, prawns, pressed tofu, bamboo shoots, mushrooms, peanuts and green peas are cooked separately and brought together in a thick, glossy sauce of sweet bean paste and chilli: sweet first, then gently hot, with every bite a different texture. The classic recipe adds a spoonful of Shaoxing wine; for an alcohol-free version, use the same amount of unsalted stock with a few drops of rice vinegar. Serve with plenty of plain rice. Chef's tip: dice everything to the same 1 cm size so each spoonful catches a bit of every treasure.

45 minChineseMeat
by KrazyBadal 0 views

Koay teow th'ngFlat noodle soup

Koay teow th'ng is the gentle, clear noodle soup that Penang's Hokkien families eat for breakfast at the coffee shops of Kimberley Street and around the old George Town markets. The broth is simmered from pork and chicken bones, and the bowl holds silky flat rice noodles, bouncy fish balls, slices of fish cake, little nuggets of minced pork and lean pork slices, finished with fragrant garlic oil, a pinch of preserved cabbage and plenty of white pepper. Chef's tip: just warm the fresh noodles through; boiled, they break into short pieces.

65 minMalaysianPasta & Noodles
by KrazyBadal 0 views

Century egg and pork congee

Across Guangdong and in Hong Kong's congee houses, this is the morning order everyone knows: a silky congee with nuggets of salted lean pork and dark, jelly-like century egg, finished with ginger and spring onion and eaten with a crisp youtiao on the side. The pork is salted the night before, which firms it and seasons it to the middle. The usual mistake is adding the pork at the end in big lumps; it should simmer long enough to turn tender and reach 71 °C. Chef's tip: mash one of the century eggs into the congee as it cooks and save the other for the top, so the whole pot carries its rich, savoury flavour.

95 minChineseRice & GrainsGluten free
by KrazyBadal 0 views

Goes well with lean pork loin