CHINESE BARBEQUE PORK (CHAR SIU)
In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 5h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
- Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
- Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
- Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
- Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
- Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
- Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 49.1 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 7.9 g, Sodium 2421.1 mg, Sugar 42.5 g
SLOW COOKER PULLED PORK BARBEQUE
Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.
Provided by Belinda Carter McDowell
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h10m
Yield 8
Number Of Ingredients 9
Steps:
- Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
- Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.8 g, Cholesterol 89.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 4.8 g, Sodium 787.4 mg, Sugar 16.8 g
BARBEQUE PORK SPARE RIBS
Provided by Food Network
Yield 8 servings
Number Of Ingredients 25
Steps:
- Barbeque Sauce: Heat butter and olive oil in a large pan over medium heat. The butter should begin to bubble and foam as it heats. Once the foam subsides, add onions and saute over medium heat for five minutes, until just soft. Add garlic and saute for one minute. Add tomato puree, brown sugar, Worcestershire sauce, white wine vinegar, chili powder and paprika and bring to a simmer.
- Cook uncovered until thickened, about one and a half hours. Remove from heat, let cool and separate one cup of sauce to be used to baste and three cups to be served as sauce on the side. Refrigerate until ready to use.This sauce will be used to baste the ribs during the final 10 minutes of cooking time on the barbecue.
- Dry Rub: Combine all ingredients and set aside. Placed in an airtight container, this rub will keep for about three months.
- Pork Ribs: pare the grill: Place a drip pan filled with water in the barbecue - the ribs will cook above it. If using a gas grill, place the pan to one side and only light half of the burners. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in. Rub pork spareribs with dry rub mixture. Note: It is not necessary to apply the dry rub hours beforehand; applying just before cooking yields the same results.
- Check grill to see if it's reached the proper temperature, 200 degrees F. Place ribs on grill over drip pan, close barbecue lid and cook for about 1 1/2-2 hours at 200 degrees F. Turn ribs every 20-30 minutes, adding coals or adjusting gas to maintain a steady 200 degrees F. Some fluctuation is okay (and unavoidable if using charcoal), but the goal is to stay between 190 degrees F-220 degrees F.
- Begin basting ribs with sauce in the final 10 minutes of grill time (after about 1 1/2 hours). Any earlier and the sauce will simply dry out. Once the ribs are cooked, wrap them tightly in aluminum foil and place inside paper bags. Set aside for 30 minutes to allow them to steam and tenderize the meat further without overcooking. Remove and serve with remaining sauce on the side.
PRESSURE COOKER BARBEQUE PORK
Quick and tasty barbeque pork is made quickly using a pressure cooker for sandwiches or perfect alone!
Provided by Angie Evans
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 1h5m
Yield 16
Number Of Ingredients 4
Steps:
- Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour. Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 15.4 g, Cholesterol 89.3 mg, Fat 21.3 g, Fiber 0.3 g, Protein 23.1 g, SaturatedFat 7.8 g, Sodium 537.5 mg, Sugar 11 g
CHEF JOHN'S HOISIN BARBEQUE PORK RIBS
Hoisin sauce has an interesting story behind it. I probably should have said confusing rather than interesting. According to my extensive research (5 minutes on Wikipedia), 'hoisin' is a romanticisation of the Cantonese word for seafood. What? Why? It's traditionally served with pork, isn't it?
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 12h45m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk pineapple juice, 1/2 cup hoisin sauce, and hot chile paste together in a bowl; pour marinade into a resealable plastic bag. Add spareribs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat.
- Remove spareribs from the marinade and shake off excess; discard remaining marinade. Pat ribs dry and place on the prepared baking sheet.
- Whisk sea salt, brown sugar, Chinese five-spice powder, and cayenne pepper together in a bowl. Season ribs with dry rub.
- Bake ribs in the preheated oven for 1 hour.
- Stir ketchup, rice vinegar, 2 tablespoons hoisin sauce, soy sauce, and fish sauce together in a bowl until baste is smooth.
- Brush ribs all over with baste. Continue cooking in the oven, turning and basting ribs all over every 15 to 20 minutes, until ribs are tender and falling off the bone, about 3 1/2 hours.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 19.5 g, Cholesterol 120.8 mg, Fat 30.9 g, Fiber 0.7 g, Protein 30.1 g, SaturatedFat 11.2 g, Sodium 2314 mg, Sugar 14.6 g
3 INGREDIENT PULLED PORK BARBEQUE
Cooking the pork loin alone is too dry. Add country-style pork ribs in the slow cooker along with the pork loin to give it more moistness and flavor. Serve this pulled pork barbeque on top of a baked potato or on buns for a sandwich.
Provided by Susan
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 7h45m
Yield 16
Number Of Ingredients 5
Steps:
- Stir 1 bottle barbeque sauce and dry onion soup mix together in the bottom of a large slow cooker crock. Place pork loin and ribs into the slow cooker.
- Cook on High until the meat begins to fall apart, 6 to 8 hours. Remove meat and set aside. Allow crock to cool enough to handle; pour liquid into a bowl. Clean the crock and return it to the slow cooker.
- Debone ribs; discard bones and any fat. Shred meat from the ribs. Shred pork loin meat using two forks pulling them in opposite directions. Return all the shredded meat to the slow cooker. Pour 1 bottle barbeque sauce over the pork. Add a small amount of water to the sauce bottle, shake vigorously to get as much sauce from the bottle as possible, and pour into the slow cooker.
- Cook on Low for 1 hour.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 23.9 g, Cholesterol 105.9 mg, Fat 16.4 g, Fiber 0.5 g, Protein 32.2 g, SaturatedFat 6 g, Sodium 921.6 mg, Sugar 16.5 g
CHAR SIU (CHINESE BARBEQUE PORK)
My favorite Chinese food ever! Chinese dark soy sauce is actually a key component. Serve with rice or noodles.
Provided by MelisaG
Categories World Cuisine Recipes Asian Chinese
Time P2DT1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
- Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
- Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
- Place pork belly on the wire rack, reserving marinade.
- Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
- Move oven rack to the top position and preheat the oven's broiler.
- Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 13 g, Cholesterol 61.7 mg, Fat 23.6 g, Fiber 0.4 g, Protein 21.1 g, SaturatedFat 7.7 g, Sodium 1808.7 mg, Sugar 10.1 g
BARBEQUE PORK TWO WAYS
Easy and delicious! Pork shoulder, slow-cooked or simmered on the stovetop with onion and spices. Serve hot in sandwich buns.
Provided by Kimber
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 8h15m
Yield 8
Number Of Ingredients 9
Steps:
- Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.
- In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender.
- OR : In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally, for 2 1/2 to 3 hours or until pork is tender.
Nutrition Facts : Calories 279 calories, Carbohydrate 24.7 g, Cholesterol 55.8 mg, Fat 13.6 g, Fiber 0.4 g, Protein 15.8 g, SaturatedFat 4.9 g, Sodium 965.1 mg, Sugar 21.7 g
CHINATOWN CHAR SIU BARBEQUE RIBS OR PORK
Provided by Craig "Meathead" Goldwyn
Categories Beef Marinate Super Bowl Father's Day Backyard BBQ Dinner Meat Beef Rib Spice Tailgating Family Reunion Grill Grill/Barbecue Party Dairy Free Peanut Free Tree Nut Free
Yield Serves 4 to 8, including 1 1/2 cups marinade
Number Of Ingredients 16
Steps:
- Combine the marinade ingredients in a bowl and whisk thoroughly. Place the meat in a resealable plastic bag (you may need more than one), add the marinade, seal tightly, and toss to coat. Refrigerate for at least 3 hours or overnight.
- Heat your cooker to 300°F. (You can also use an indoor oven. Just place the ribs on a wire grate over a pan or on a broiler pan.) If you are using a gas grill, turn off one or two burners and place the meat over the cool burners. If you are using a charcoal grill, set it up by banking the coals against one side for indirect cooking. Remove the ribs from the marinade and cook for about 1 hour; then paint the bone side of the ribs with a coat of the honey or char siu sauce. Cook for 10 minutes, underside up; then turn meat side up, paint with more honey or char siu sauce, and cook for another 10 minutes. Remove the ribs, let them sit for 5 minutes, cut them into individual ribs, and serve hot, garnished with chopped fresh chives.
BARBEQUE PORK FAJITAS
This recipe is easy enough for anyone to make and can be customized by using your favorite barbeque sauce.
Provided by KESMIT
Categories Meat and Poultry Recipes Pork
Time 23m
Yield 4
Number Of Ingredients 9
Steps:
- Combine pork strips, cumin, and garlic pepper blend in a large resealable plastic bag. Shake until pork is coated.
- Heat vegetable oil in a large skillet over medium heat. Add pork; cook and stir until browned, 4 to 5 minutes. Add onion, red bell pepper, and green bell pepper; cook until fragrant, about 2 minutes. Stir in barbeque sauce; simmer until flavors combine, about 2 minutes.
- Serve pork mixture over flour tortillas.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 39.1 g, Cholesterol 38.6 mg, Fat 15.2 g, Fiber 2.8 g, Protein 19.4 g, SaturatedFat 4.2 g, Sodium 664.1 mg, Sugar 8.3 g
SLOW COOKED PORK BARBEQUE
A slow cooker form of steaming pork in barbeque sauce.
Provided by LARRYEBER
Categories Meat and Poultry Recipes Pork
Time 8h10m
Yield 4
Number Of Ingredients 3
Steps:
- Put the chops in the slow cooker and pour a bottle of your favorite barbeque sauce over. With your hands, mix the sauce all over the chops making sure the are coated very well. Cover and cook on low for 8 hours.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 45.7 g, Cholesterol 37.1 mg, Fat 6.6 g, Fiber 0.8 g, Protein 13.8 g, SaturatedFat 2.3 g, Sodium 1430.7 mg, Sugar 32.8 g
PORK TENDERLOIN WITH GUAVA BARBEQUE SAUCE
Provided by Food Network
Categories main-dish
Time 9h10m
Yield about 8 servings
Number Of Ingredients 21
Steps:
- Marinate the pork overnight in the wine, balsamic vinegar, and garlic.
- Preheat the grill on high. When hot, brush the pork tenderloins with olive oil and sear each side for about a minute. Lower the heat to medium and cook, covered, for 8 to 10 minutes per side, brushing generously with the guava barbeque sauce at least twice.
- Remove the pork tenderloins from the heat, glaze with another thick coat of the barbeque sauce, and let rest on a plate for at least 5 minutes. Then slice the tenderloins into 1-inch medallions. The pork should be served warm with a side of papaya salsa.
- In a small saucepan, combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes. Cool to room temperature. If not using immediately, refrigerate.
- Combine all the ingredients together in a medium bowl. Toss, cover, and refrigerate until ready to serve. Bring to room temperature before serving.
LEMON BARBEQUE PORK CHOPS
Barbecue tang and lemon zing make this pork chop dish a beautiful thing! Easy to make, excellent to taste.
Provided by Toby Mahaney
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Yield 2
Number Of Ingredients 3
Steps:
- Place enough barbecue sauce to coat chops in a shallow dish or bowl. Add chops and smother in sauce to coat. Place chops in a medium skillet over medium high heat and saute for 20 to 25 minutes or until cooked through, sprinkling both sides generously with lemon juice while cooking. Remove from heat and serve.
Nutrition Facts : Calories 674.1 calories, Carbohydrate 96.4 g, Cholesterol 118.7 mg, Fat 11.1 g, Fiber 4 g, Protein 46.8 g, SaturatedFat 3.4 g, Sodium 2926.3 mg, Sugar 65.2 g
HOT AND SPICY SLOW COOKER KOREAN BARBEQUE PORK SHOULDER
This is a quick-prep, super-easy slow cooker recipe for Korean barbeque pork shoulder. Just throw it in, less than 5 minutes prep, only a few ingredients, then serve with rice or noodles and a salad or kimchi and you're done, or fork shred for Korean-style tacos.
Provided by M.a. Roarsmom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 4h5m
Yield 4
Number Of Ingredients 5
Steps:
- Spray the inside of a slow cooker with coconut oil cooking spray. Place pork inside cooker and slather all sides with barbeque sauce. Top with sweet onion. Cover and cook on High for 3 hours.
- Mix gochujang into the resulting sauce in the slow cooker. Continue cooking on High until pork is fork-tender, about 1 hour more.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 8.2 g, Cholesterol 111.6 mg, Fat 26.6 g, Fiber 0.7 g, Protein 29.9 g, SaturatedFat 9.8 g, Sodium 283.2 mg, Sugar 1.5 g
PAN ROASTED PORK TENDERLOIN WITH TAMARIND-PINEAPPLE BARBEQUE SAUCE AND BUTTERMILK AND CASCABEL CHILE ONION RINGS
Steps:
- Place chicken stock in a medium saucepan over high heat and reduce to 4 cups. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the chile powders and cook for 2 minutes. Add the reduced stock and bring to a simmer, whisk in the tamarind paste and brown sugar. Add the pineapple and cook over medium-low heat until the pineapple is very soft, 30 to 40 minutes. Place the mixture, in batches, in a blender and strain into a clean saucepan. Cook for 15 to 20 minutes until reduced slightly. Season with salt and pepper to taste.
- Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan over high heat. Season the pork with the ancho powder, salt and coarsely ground black pepper. Sear well on all sides until golden brown. Place pan in the oven and continue cooking for 8 to 10 minutes until the pork is just cooked through. Remove and let rest 10 minutes before slicing on bias. Spoon sauce onto platter, top with pork slices, drizzle with sauce.
- In a mixing bowl, combine the flour, buttermilk, cayenne and salt to taste to make a batter. Soak the onion rings in the batter for 2 hours or longer in the refrigerator. When ready to fry, heat the oil to 375 degrees F, or until a drop of batter sizzles. Dredge the onion rings in seasoned flour and fry, turning, in batches, until tender and golden brown, 3 to 4 minutes. Drain on paper towels and season with salt. Serve immediately.
SLOW COOKED BARBEQUE PULLED PORK
Try this amazing and easy pulled pork with your favorite barbeque sauce. I recommend Sticky Fingers® Carolina Sweet. Start in the morning and it's ready by dinner!
Provided by Lrekkerth
Categories Pulled Pork
Time 7h15m
Yield 16
Number Of Ingredients 9
Steps:
- Place pork in a slow cooker. Add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Pour enough water into slow cooker to cover pork.
- Cook on High for 6 to 8 hours. Drain liquid from slow cooker and shred pork with 2 forks. Add barbeque sauce. Reduce heat the Low and continue cooking for 1 hour more.
Nutrition Facts : Calories 279 calories, Carbohydrate 23.4 g, Cholesterol 74.7 mg, Fat 8.7 g, Fiber 0.5 g, Protein 25.6 g, SaturatedFat 3 g, Sodium 561 mg, Sugar 16.8 g
CHAR SIU SO (CHINESE BARBEQUE PORK PASTRIES)
Char siu so are a dim sum classic, not to be confused with char siu bao, which are steamed buns. They have the same barbeque pork, but it's encased in flaky, sweet pastry and baked till golden.
Provided by shaweng
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine all-purpose flour, 4 1/2 tablespoons margarine, water, and confectioners' sugar in a large bowl; knead until a dough forms.
- Combine remaining 4 1/2 tablespoons margarine and cake flour in a separate bowl; knead until a dough forms.
- Wrap the cake flour dough around the all-purpose flour dough; roll out into a 8x16-inch sheet. Fold into 3 sections as you would an envelope. Roll into a log about 1-inch thick. Flatten to make a 4x31-inch strip; cut into 10 squares.
- Mix barbeque sauce and barbeque pork together in a bowl.
- Place 1 tablespoon of the mixture in the center of each square of dough. Brush edges of dough with egg yolk. Roll up dough, sealing the ends. Brush the top of each pastry with egg yolk; sprinkle sesame seeds on top. Transfer pastries to the prepared baking sheets.
- Bake in the preheated oven until crisp and golden, about 25 minutes.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 34.3 g, Cholesterol 51.7 mg, Fat 12.2 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 2.3 g, Sodium 402.4 mg, Sugar 8.2 g
PORK OR BEEF BARBEQUE
This is my Aunt Lorraine's recipe. She has been making it forever!!! Great when you have leftover pork roast! But if you truly want the flavor saute the onions,celery,and pepper in the pan you made the pork roast in.It is THE best barbeque recipes I have ever eaten. Freezes wonderfully too!
Provided by Beth Streeter
Categories Beef
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. If you are making a pork roast cook it long and slow. 325 degrees for 4 hours covered, wait till it cools then shred it.
- 2. If you are making the beef just brown it.
- 3. Saute with a little bit of butter, the onions, pepper, and celery. Just until soft.
- 4. In a medium pot add all other ingredients, then add your cooked vegetables and the meat.
- 5. Cook on low for about an hour and you are done!!
ANDY'S BARBEQUE PORK
Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as much as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water as necessary. The finished pork is great on sandwiches with your favorite barbeque sauce.
Provided by Andy
Categories Meat and Poultry Pork Pork Shoulder Recipes
Time 15h
Yield 18
Number Of Ingredients 10
Steps:
- Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
- Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
- Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
- Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 393.7 calories, Carbohydrate 13.2 g, Cholesterol 99.2 mg, Fat 23.7 g, Fiber 0.5 g, Protein 26 g, SaturatedFat 8.7 g, Sodium 428.2 mg, Sugar 8.6 g
GRILLED CHICKEN OR PULLED PORK BARBEQUE SAUCE
Make and share this Grilled Chicken or Pulled Pork Barbeque Sauce recipe from Food.com.
Provided by acolli34
Categories Sauces
Time 40m
Yield 1 plenty for a couple to have leftovers and share!, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook Onion with olive oil on medium heat until translucent and then add garlic and cook until flavors are mixed together. This should take about 30 seconds.
- Add remaining ingredients and stir until the sugar and chili powder are thoroughly incorporated. Turn heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 403.6, Fat 6, SaturatedFat 0.8, Sodium 1044.2, Carbohydrate 90.4, Fiber 1.3, Sugar 76.3, Protein 1.8
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