Chinese-style roast pork and chicken with bean sprouts that serves two people.
Ingredients
For the Chinese-style Roast Pork
- 1/2 pound boneless pork shoulder or pork belly
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 tablespoon Chinese cooking wine (Shaoxing wine)
- 1 teaspoon five-spice powder
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1/2 teaspoon sesame oil
For the Chinese-style Roast Chicken
- 1/2 pound boneless chicken thighs or breasts
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 tablespoon Chinese cooking wine (Shaoxing wine)
- 1 teaspoon five-spice powder
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1/2 teaspoon sesame oil
For the Bean Sprouts Stir-fry
- 1 cup bean sprouts, washed and drained
- 1 small carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
Preparation
Prepare the Marinades
- For the Roast Pork:
- In a small bowl, mix together the soy sauce, hoisin sauce, honey, Chinese cooking wine, five-spice powder, minced garlic, grated ginger, and sesame oil.
- Place the pork in a resealable plastic bag or shallow dish and pour the marinade over it. Marinate for at least 2 hours, preferably overnight in the refrigerator.
- For the Roast Chicken
- In another small bowl, mix together the soy sauce, hoisin sauce, honey, Chinese cooking wine, five-spice powder, minced garlic, grated ginger, and sesame oil.
- Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Marinate for at least 2 hours, preferably overnight in the refrigerator.
Cook the Roast Pork and Chicken
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Roast the Pork:
- Place the marinated pork on a baking rack set over a baking sheet lined with aluminum foil.
- Roast in the preheated oven for about 25-30 minutes, basting occasionally with the marinade, until the pork is cooked through and has a caramelized glaze. The internal temperature should reach 145°F (63°C). Remove from the oven and let it rest for a few minutes before slicing.
- Roast the Chicken:
- Place the marinated chicken on a baking rack set over a baking sheet lined with aluminum foil.
- Roast in the preheated oven for about 20-25 minutes, basting occasionally with the marinade, until the chicken is cooked through and has a caramelized glaze. The internal temperature should reach 165°F (74°C). Remove from the oven and let it rest for a few minutes before slicing.
Prepare the Bean Sprouts Stir-fry
- Heat the Oil:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Stir-fry the Vegetables:
- Add the minced garlic to the skillet and stir-fry for about 30 seconds until fragrant.
- Add the julienned carrot, sliced bell pepper, and chopped green onions. Stir-fry for about 2-3 minutes until the vegetables are tender-crisp.
- Add the bean sprouts and continue to stir-fry for another 1-2 minutes until they are heated through.
- Season the Stir-fry:
- Add the soy sauce and sesame oil to the skillet. Toss to combine and cook for another 1 minute. Season with salt and pepper to taste.
Assemble the Dish
- Slice the Meats:
- Slice the roasted pork and chicken into thin pieces.
- Plate the Dish:
- Divide the bean sprout stir-fry between two plates. Arrange the sliced roast pork and chicken on top of or alongside the stir-fry.
- Garnish:
- Garnish with additional chopped green onions or sesame seeds if desired.
Serving Suggestions
- Serve with steamed rice or noodles for a complete meal.
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