Chinese Barbecued Pork Parfaits
Layered in small glasses, these Asian-style parfaits are sure to wow guests. The tender pork, rice and flavorful sauce may tempt you to try larger portions as an entree!
Total TimePrep: 30 min. Bake: 1-3/4 hours
- 1/2 cup rice vinegar
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup hoisin sauce
- 1/3 cup honey
- 1/3 cup black bean sauce
- 9 garlic cloves, minced
- 4-1/2 teaspoons minced fresh gingerroot
- 3 to 4 teaspoons Chinese five-spice powder
- 3 teaspoons grated orange zest
- 3/4 teaspoon pepper
- 1 boneless pork shoulder butt roast (2 pounds)
- 2 teaspoons cornstarch
- 1 tablespoon water
- 3 cups hot cooked long grain rice
- 1/2 cup lightly salted cashews
- 1/2 cup thinly sliced green onions
- In a small bowl, combine the first 10 ingredients. Cover and refrigerate 1 cup sauce for thickening; set aside remaining sauce for basting.
- Cut the roast in quarters and place on a rack in a shallow roasting pan; pour 1 in. of water into bottom of pan. Spoon half of the remaining sauce mixture over roast. Cover and bake at 350° for 1-1/2 hours, basting occasionally with remaining sauce.
- Increase heat to 400° bake, uncovered, 15 minutes longer, basting occasionally. Remove roast; cool slightly. Shred pork with two forks.
- Place reserved sauce mixture in a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened; stir in shredded pork.
- In each of twenty-four 3-oz. glasses or mini dessert bowls, layer rice and shredded pork; sprinkle with cashews and green onions.
Nutrition Facts1 parfait: 147 calories, 5g fat (2g saturated fat), 23mg cholesterol, 464mg sodium, 16g carbohydrate (7g sugars, 0g fiber), 8g protein.
Originally published as Chinese Barbecued Pork Parfaits in Taste of Home Christmas Annual 2013