Whisky Grilled Baby Back Ribs

Ingredients:
2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black
pepper
1 1/4 teaspoons liquid smoke
flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile
pepper

Directions:
1. Preheat oven to 300 degree F (150 degrees C).
2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4. Preheat an outdoor grill for high heat.
5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).




Source: allrecipes.com

Mandarin Pork Roast

INGREDIENTS

* 2 teaspoons dried rosemary, crushed
* 4 garlic cloves, minced
* 1 teaspoon pepper
* 1 (5 pound) boneless pork loin roast
* 1 (11 ounce) can mandarin oranges, drained
* GLAZE:
* 1/2 cup mandarin marmalade
* 6 tablespoons orange juice concentrate
* 1/4 cup soy sauce
* 1/4 cup ketchup
* 2 tablespoons honey
* 2 1/4 teaspoons ground mustard
* 1 1/2 teaspoons ground ginger
* 2 garlic cloves, minced




DIRECTIONS

1. Combine rosemary, garlic and pepper; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/4 to 1-1/2 hours. Arrange oranges over roast. Combine glaze ingredients; brush over roast. Bake 30 minutes longer or until a meat thermometer reads 160 degrees F-170 degrees F, brushing often with glaze. Let stand 10 minutes before slicing.

Home Made Singaporean Pork Jerky [Bak Kwa]

Bakkwa, or rougan is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. It is normally made from pork. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hoklo (Hokkien) influence.

In Malaysia and Singapore, bakkwa or ba gua is the most widely used name. Cantonese speakers use the term yuhk gōn', Anglicised version long yok, while in China and Taiwan the product is more commonly known as rougan. Commercially available versions are sometimes labeled as "barbecued pork," "dried pork," or "pork jerky." Rougan is particularly popular as a snack in Macau, Malaysia, Singapore and Taiwan. In Beidou, Taiwan, it is regarded as one of the three pork delicacies.



Ingredients:
* 1 kg ground pork

Marinate:

* 1 1/2 tablespoons fish sauce
* 1 1/2 tablespoons soy sauce
* 200g sugar
* 1/8 teaspoon five spiced powder
* 1/2 teaspoon kam cho (licorice) powder
* 1/2 teaspoon white pepper
* 1 tablespoon oil
* 2 tablespoons rice wine
* 1/2 teaspoon salt
* 2 tablespoons honey
*dried chili flake (optional)

Directions:
1. Season the ground pork with the marinating ingredients and mix thoroughly.
2. Leave the pork in the fridge overnight or at least for four hours for the marinates to permeate the pork.
3. Preheat the oven to 175F.Place dollops of the marinated pork on a baking sheet and try to spread the meat as thinly as possible to cover the whole sheet.
4. Bake in the 175F oven for 15 minutes or until the meat is firm to the touch.
5. Use a paper towel to absorb the excess oil from the partially cooked pork before cutting it into smaller pieces.
6. The bak kwa is now ready for grilling or wrapped tightly in aluminum foil and freeze until needed.
8. Grill the bak kwa in medium heat to prevent burning.The meat does shrink quite a bit after grilling.

Oven result


Dehydrator result


Note: I using both oven and dehydrator to dry the meat.
-The dehydrator's is a lot more convenient, worry free to burn the meat and the result is great only I can't make them square.
-The oven, you got to watch very closely or you'll burn them easily but the taste absolutely best!