Joel makes a flavorful and tender pork dish for Nigel Rojas using the flavors' of Lee Kum Kee.



2 pork loins, fat trimmed and seasoned with salt and black pepper

FOR THE CHINESE BAR B QUE GLAZE                    

2 tbsp Lee Kum Kee Chinese Bar B Cue sauce 

1/2 cup diced onions

1 tsp green seasoning 

1 tsp Lee Kum Kee Minced Garlic

1 tsp ginger, finely chopped

1 tsp rice wine vinegar 

1 tsp brown sugar  

1/4 cup water


  1. FOR THE CHINESE BAR B QUE GLAZE – Add onions in a small pan over medium high heat and cook for 1-2 minutes. Add green seasoning, Lee Kum Kee Minced Garlic, ginger, brown sugar, rice wine vinegar. Bring to a simmer.
  2. FOR THE PORK – Preheat oven to 375 degrees F.
  3. Heat some oil in an oven proof skillet. Add the seasoned pork and sear on all sides for 1- 2 minutes each.
  4. Brush the pork with some of the Chinese Bar B Que glaze. Place the pork in the oven and bake for 10-15 minutes to finish cooking.
  5. Remove from oven and brush with more of the Chinese Bar B Que glaze. Let rest for a couple of minutes before slicing.
    Serve as desired.
  6. Serve as desired. We served the pork with a simple mix of vegetables (snow peas, carrots, brussel sprouts) sauteed in some Lee Kum Kee Sesame Oil with some ginger, garlic, salt and pepper.

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