Ginger Plum Barbecue Sauce Recipes

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DOUBLE THICK GRILLED PORK CHOP WITH GINGER PLUM BBQ SAUCE



Double Thick Grilled Pork Chop with Ginger Plum Bbq Sauce image

Provided by Food Network

Categories     main-dish

Time 9h40m

Number Of Ingredients 22

6 plums, peeled and quartered
2 ounces ginger
1 small clove of garlic, crushed and chopped
6 ounces hosin sauce, plus some for garnish
8 ounces lite brown sugar
8 ounces water
2 ounces soy sauce
1 ground piece star anise
2 ounces cider vinegar
2 scallions
Pork loin
Salt
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
1/2 teaspoon chili flakes
3 ounces bean sprouts
1/2 pound carrots, julienned
1/2 pound cucumber, julienned
2 to 3 scallions
1 teaspoon salt
1/2 teaspoon sugar
Chinese pancakes

Steps:

  • Preperation of Ginger Plum BBQ Sauce: Simmer plums, ginger, 1 clove garlic, hoisin sauce, brown sugar, 2 tablespoons water, soy sauce, and star anise, 20 minutes or until plums are loose. Add vinegar and simmer, uncovered, stirring constantly until sauce thickens, about 10 minutes. Discard star anise, strain and stir in scallions.
  • Preparation of Meat: Trim loin into double thick chops, marinate in BBQ sauce overnight, and grill to desired temperature.
  • Preparation of Mushu Pancake Filling: In a large bowl, combine one large clove clove garlic, 1/4 teaspoon salt, 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1/2 teaspoon sesame oil, and 1/2 teaspoon chili flakes and whisk to combine. Add 2 ounces bean sprouts, 1/2 pound carrots, 1/2 pound seeded and julienned english cucumber, 2 to 3 scallions cut into narrow ribbons, 1 teaspoon salt, and 1/2 teaspoon sugar. Combine well and let sit for two hours.
  • Warm pancakes, spread Hoisen sauce on pancake, fill with vegetables and roll.
  • Presentation: Place pork loin on a plate. Garnish with two filled, rolled, warmed mushu pancakes. Garnish with fresh cilantro.
  • Garnish Option: Make a reduction of duck stock, star anise, and plum wine. Reduce to glaze and lightly puddle on plate before adding pork chop and mushu pancakes

GINGER-PLUM BARBECUE SAUCE



Ginger-Plum Barbecue Sauce image

Number Of Ingredients 12

12 ounces plums, ripe (4 to 5 plums), pitted
1 tablespoon ginger, fresh, minced
1 stalk lemongrass, , trimmed and finely chopped, or 1 strip lemon zest (2 x 1/2 inches removed with a vegetable peeler)
1 hot chile, seeded (for a hotter sauce, leave the seeds in)
2 scallion, both white and green parts, trimmed and finely chopped
1 clove garlic, minced
2 tablespoons soy sauce, or more to taste
2 tablespoons soy sauce, sweet (ketjap manis) or 1 tablespoon each regular soy sauce and molasses
2 tablespoons honey, or more to taste
1 tablespoon rice vinegar
2 teaspoons lemon juice, fresh, or more to taste
1/2 cup water, or more if needed

Steps:

  • 1. Combine all the ingredients, including 2 tablespoons each soy sauce and honey, 2 teaspoons lemon juice, and 1/2 cup water, in a heavy nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the plums are very soft, about 5 minutes. Transfer the mixture to a blender to process to a purée, then return to the pan. Taste for seasoning, adding soy sauce, honey, or lemon juice as necessary the sauce should be sweet, sour, and spicy. If too thick, thin with a little more water.2. Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 1 week.Makes about 1 cup

Nutrition Facts : Nutritional Facts Serves

CHILI RUBBED PORK CHOPS WITH A GINGER PLUM BBQ SAUCE AND WHITE AND YELLOW YAM SALAD



Chili Rubbed Pork Chops with a Ginger Plum Bbq Sauce and White and Yellow Yam Salad image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 28

1 pound dried whole ancho chilies
2 ounces black peppercorns
3 ounces fresh coriander seed
3 ounces fresh cumin
3 ounces kosher salt
3 ounces sugar
6 tablespoons Chili Rub
6 ounces olive or vegetable oil
6 (12 ounces) pork chops
Salt and pepper
6 ripe medium sized plums
1 tablespoon olive oil
Salt and pepper
1 tablespoon butter
2 ounces fresh ginger, peeled and chopped
1 medium sweet Vidalia onion, minced
1 clove garlic, minced
3/4 cup brown sugar
1 cup chicken stock, preferably dark
1 tablespoon hoisin sauce
2 ounces cilantro, chopped
3 white yams, peeled and cubed
3 orange yams, peeled and cubed
1 red bell pepper, roasted, peeled and chopped
1 yellow bell pepper, roasted, peeled and chopped
3 ounces butter Salt and pepper to taste
3 ounces butter Salt and pepper to taste
2 tablespoons cilantro, chiffonaded

Steps:

  • Preheat oven to 275 degrees. Place ancho chilies on a sheet pan. Toast in oven for 15 to 20 minutes or until they become brittle. Remove from oven. Let cool. Snap off the tops and discard the stems, seeds and overleafs, leaving only the flesh. Grind the flesh in a food processor or grinder until it forms a powder, reserve. Toast the peppercorns, coriander, and cumin in a dry skillet over a low flame. Allow to cool. Grind into a powder. Add to chilies. Add salt and sugar to the rub. Strain through fine mesh strainer. If desired 2 ounces each of dried ground lemon and orange zest can be added. This rub can keep 3 to 4 months if covered and stored in a cool dry place.
  • Reconstitute chili rub with oil. Season each chop salt and pepper. Coat with Chili Rub. On a grill set to medium heat or in a saute pan set to low-medium heat, cook the pork chops to medium, about 5 to 6 minutes per side.
  • Preheat oven to 300 degrees. Toss plums in olive oil and a few pinches of salt and pepper. Place in baking pan and roast for 10 to 15 minutes. Let cool and discard skins. In a large saucepan, combine butter, ginger, Vidalia onion, garlic, plums and brown sugar. Stir in 1/2 cup chicken stock, so that the consistency of the mixture is slightly thick, adding more stock if necessary. Add hoisin and cilantro. Adjust seasonings, remove from heat and pass through a sieve.
  • Preheat oven to 285 degrees. Place yams on a baking sheet, preferably one made of teflon, Roast for 40 minutes. Let cool. In a skillet, saute peppers in butter. Toss with yams. Adjust seasonings. Saute until caramelized.
  • Assembly: Place some yam salad in the center of each plate. Place pork chop on top. Top each with some ginger plum BBQ sauce, and garnish with a chiffonade of cilantro.

GINGERED PLUM BARBEQUE SAUCE



Gingered Plum Barbeque Sauce image

Categories     Sauce     Fruit     Ginger     Quick & Easy     Low Cal     Plum     Summer     Anise     Soy Sauce     Simmer     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 11

4 black plums (about 3/4 pound), cut into 1-inch chunks
1 tablespoon finely grated peeled fresh gingerroot
1 garlic clove, chopped
3 tablespoons hoisin sauce*
2 tablespoons firmly packed brown sugar
2 tablespoons water
1 tablespoon soy sauce
1 star anise or 1/4 teaspoon anise seeds
1 tablespoon cider vinegar
2 scallions, chopped
*available at specialty foods shops, Asian markets, and most supermarkets

Steps:

  • In a saucepan simmer all ingredients except vinegar and scallions, covered, stirring occasionally, until plums are falling apart, about 20 minutes. Add vinegar and simmer, uncovered, stirring frequently, until sauce is consistency of ketchup, about 10 minutes. Discard star anise or anise seeds and stir in scallions.

PLUM BARBECUE SAUCE



Plum Barbecue Sauce image

Categories     Condiment/Spread     Sauce     Fruit     Mustard     Sauté     Quick & Easy     Plum     Summer     Grill/Barbecue     Jam or Jelly     Simmer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

1 small onion, finely chopped
1 tablespoon vegetable oil
1 pound black plums (4), pitted and coarsely chopped
1 1/4 cups water
1/4 cup plum jam
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon salt

Steps:

  • Cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring more frequently toward end of cooking, until plums fall apart and sauce is thickened, about 1 hour. Cool to room temperature. Serve with pork or chicken.

PORK TENDERLOIN WITH PLUM BARBECUE SAUCE



Pork Tenderloin with Plum Barbecue Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup sugar
1 cup water
1 (1-inch) piece peeled ginger, grated
4 plums, sliced
1 teaspoon five-spice powder
1/2 lemon, juiced
1/3 cup hoisin sauce
2 pork tenderloins, silver skin removed
Vegetable oil
2 tablespoons grill seasoning
1 tablespoon ground coriander

Steps:

  • Heat a grill pan, broiler or grill to high heat.
  • Heat the sugar and water in a medium pot over medium-high heat. When the mixture reaches a bubble, reduce the heat to medium-low and add the ginger, plums and five-spice powder. Simmer for 10 minutes, then stir in the lemon juice. Remove from the heat and let cool for about 5 minutes. Add the plum mixture to a blender or food processor and process until smooth. Pour into a medium bowl and stir in the hoisin sauce. Reserve.
  • While the plums are cooking, put the pork tenderloins on a sheet pan and coat with oil, grill seasoning and coriander. Grill, or broil 6 inches from heat, until just firm, about 20 to 22 minutes. Remove from the grill to a cutting board and tent with foil. Let rest for about 5 minutes, then slice and arrange on a platter. Top with the plum barbecue sauce and serve.

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