If you like Chinese Wontons, you’re going to love this Red Sauce Wontons recipe. It’s generally sweet and spicy but you can control exactly how much you want of each, easily. It’s true that this recipe was once on P.F. Chang’s menu. I’m not quite sure if it is anymore but I’ve broken down a restaurant size recipe and created this family size equivalent with medium heat. So feel free to adjust the Chili Oil, Chili Paste and sugar to your desired preference.
Recipes made with Wontons
If you’re looking for more of a traditional Wonton Soup recipe, CLICK HERE. Also, I make the best Pot Stickers and my Shrimp dumplings recipe is amazing so you need to check those out too. Pot Stickers are also know as Gyoza, which is seasoned and flavor ground pork that is steamed inside of a wonton wrapper that is folded into a crescent moon shape and pan fried. Shrimp Dumplings are very similar, only they are stuffed with seasoned and ground shrimp, instead, then steamed and pan fried. Oh, and did I mention the Dipping Sauce? Mmm, mm, mm!
For some reason what people are calling the “Original Egg Roll” has slipped through the cracks with online recipes. All it is, pretty much, is just a normal egg roll that is dipped in a Chinese Batter before its fried. I’ve researched it a little bit and some claim that the egg roll wrapper is suppose to be a crepe but I’ve had it served both ways. I find using a normal wrapper is much more practical for sealing and they’re fairly cheap so I don’t bother with the extra hassle of making my own.
My experience with Egg Rolls
These Egg Rolls leave little to be desired. Except for the fact that you’ll probably want more. One bite into these crunchy vegetable and pork fried rolls sends me spinning. And because these aren’t made at most Chinese Restaurants anymore, I’m left with making my own and it took me a while to perfect. But now that I’ve got it down, I thought I’d share it with the world. I’ve included my Sweet and Sour sauce and my normal egg roll recipe in the links below, if you’re interested. Also my Chinese Batter is there if you didn’t fully understand the way I make it here.
There’s a very good reason why Pork Medallions, or in this case, why my Barbecue Pork medallion is so tender. It’s a Pork Tenderloin. So unless you over cook or burn the meat, it’s virtually impossible to not have silver dollar sized slices that practically melt in your mouth. The secret to my recipe is just a 24 hour marinade. As far as the rest goes, there really isn’t much to it. In fact you don’t even have to use any special dressing or any cure for the meat. Just your favorite BBQ Sauce!
Now let’s talk about taking it to the oven. Again, there’s nothing to it, but the way I was first introduced to the Barbecue Pork Medallion, we were hanging 1 lbs portions with meat hooks that draped over skewers on the top rack shelf of a meat locker oven. A pan on the bottom caught all the drippings. It’s very common to cook ribs, thighs or poultry this way as well. However, given that most of us don’t have restaurant size ovens in our kitchens, any pan or oven safe dish will do just fine. After a 24 hour marinade in your favorite Barbecue sauce, 350 degrees in your oven, for an hour and a half, will get you right where you want to be when your slicing up your succulent Barbecue Pork Medallion. And coming from a 5 dollar Tenderloin and possibly a 98 cent bottle of Honey and Hickory Smoke BBQ Sauce, like I use from Kraft, how can you go wrong.
This is the way P.F. Chang’s makes their Pork Medallion, only they use their barbecue sauce, however. I have the recipe for that too.