Monday, July 19, 2010
Chinese Barbequed Pork with Garlic Sauce
We had a ton of pork left over from the pulled pork we made earlier, so me and Lola looked for ways to use it without having to buy anything (and therefore avoiding generating more leftovers). We both love Chinese barbequed pork (the red kind that's in pork buns), but all the recipes for that required ginger, which we didn't have, so we ended up making a different variation on Chinese barbequed pork using this recipe from Gourmet. We managed to make the pork and the side (rice vermicelli with cabbage, edamame, and peanut sauce) without buying any ingredients. We did momentarily think we would have to buy hoisin sauce, but that was averted when we realized we could make our own using this recipe.
Although our pork wasn't red, it was still very good. We tried to make it pretty by lining it up, but as you can see from the second picture the prettiness was lost as soon as it got on the plate.