Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.

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Big Bowl Chinese BBQ Pork



CHINESE BBQ PORK
Big Bowl Restaurant Recipe

3 pounds boneless pork should

Barbecue Sauce: (Makes about 3 cups)
1 cup hoisin sauce
1 cup plum sauce
2/3 cup oyster sauce
2 teaspoons sugar
2 tablespoons dark soy sauce
2 tablespoons rice wine
2 tablespoons honey
1 tablespoon chili paste with garlic
1 tablespoon chopped garlic
1 tablespoon chopped ginger

To make the Barbecue Sauce: Mix together the hoisin sauce, plum sauce, oyster sauce, sugar, soy sauce, rice wine, honey, chili paste, garlic and ginger.

Cut the pork shoulder into 2 inch strips, about 6 to 8 inches in length. You'll get about 10 pieces. Marinate the strips for 1 hour in 1 3/4 cups of the barbecue sauce.

Preheat the oven to 550 degrees. Place the strips close together on a sheet pan. Put the sheet pan in the oven near the top and roast for 10 minutes. Then keep on turning the meat every 10 to 12 minutes until it has roasted for 45 to 50 minutes.

Remove from the oven and allow the pork to cool, turning the meat in the sauce as it cools so it will continue to glaze.



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