| Unique dish - Kung Pao Roast
Posted: 5/23/2008 1:33:17 PM | Kung Pao Roast
1 1/2 T grated ginger
1 1/2 T minced garlic
1 1/2 C Chicken broth
3 T Soy sauce
5 T Sake or rice wine (I prefer the sake, but, then again, I love sake )
2 T Basalmic Vinegar
2 T Chinese Vinegar (Ok, a lot of people don't have this. Add an additional T of the Basalmic instead)
2 t Sugar
Mix everything. I like to give the mixture a short boil to really get the flavors to combine, but it's not neccessary. Place your roast and the mixture in a big ziplock bag and put it in the fridge overnight (make sure to put the bag and contents in larger bowl so if it leaks, it's in the bowl and not all over your fridge). The next morning, dump everything in the crockpot, turn to low and go to work. When you come home, the smell is heavenly.
Peel your potatos and start them boiling. Just before removing them, remove the roast from the crockpot and cover it with an aluminum foil "tent", it needs to rest. DON"T THROW AWAY THE LIQUID. Use the remaining liquid in the crockpot to make your gravy after the potatos are done.
When you mix all the liquids, don't be afraid to taste and play with it. Sometimes you need to add a little extra soy sauce or some extra sugar. It really depends on what you like at the time. Also, to make it a true "kung pao", you can take a few Chinese red peppers (Cheyenne peppers) and roast them, adding them to the crockpot before starting the potatos. They are hot and you will feel them, but since my family doesn't care for hot, I always omit them. | |
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| Unique dish - Kung Pao Roast
Posted: 5/23/2008 2:25:39 PM | hey there,
Thanks for that as I was looking for something different to do with the c-pot this weekend. Is this Thai or Chinese.
adios,
Charles  | |
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| Unique dish - Kung Pao Roast
Posted: 5/23/2008 6:49:28 PM | Thai or Chinese - I honestly can't tell you. I took a **stardized Chinese recipe, then **stardized it some more, to come up w/ what you see  | |
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| Unique dish - Kung Pao Roast
Posted: 5/23/2008 7:17:22 PM | Sounds good - could you tell me more about what cut of meat to use? Would it be more like a chuck roast?
Thanks!
Debbie
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| Unique dish - Kung Pao Roast
Posted: 5/29/2008 8:44:44 AM | | I would definitely use a lean, large cut such as a chuck. If you use a cut that is fatty, the acids in all the vinegars are going to tear it down and the whole thing will fall apart. | |
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| Unique dish - Kung Pao Roast
Posted: 5/29/2008 4:15:03 PM | hey there again all,
I tried this dish and it was awsome.
I used some Chinese spices that I buy locally and used a pork roast thinking that the Asians would have too with more swine around than moo.
Maybe I'll try moo the next time to see the difference.
After all was done I served it Caribbean style on open faced fresh bread, pulled not sliced with lots of ginger, horseraddish and a tad of dijon just for fun. Mmmmmm, so good. A glass of Malbec from Argentina topped it off.
Thanks for that. | |
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| Unique dish - Kung Pao Roast
Posted: 5/30/2008 9:54:26 AM | | I'm glad you liked it BC! And thanks for suggesting using it as a pulled pork. I hadn't thought of that and frankly, it sounds awesome! | |
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