| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork loin; boned & trimmed |
|
|
Barbecued pork marinade |
| 1 |
tb |
Sesame seeds; toasted |
|
|
Coleman's mustard; prepared |
| 1/2 |
c |
Soy sauce |
| 1/4 |
c |
White vinegar |
| 1/4 |
c |
Hoisin sauce |
| 1/4 |
c |
Honey |
| 2 |
tb |
Dry sherry |
| 1 |
ts |
Minced fresh garlic |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Chicken stock |
INSTRUCTIONS
MARINADE
Split pork loin in half lengthwise. Place in Barbecued Pork Marinade to
cover & marinate overnight in refrigerator. Preheat oven to 400. Place wire
rack above roasting pan. Place meat on rack & bake 40 min. in oven. Remove
& let cool well. Slice pork thinly & arrange on platter. Top w/ toasted
sesame seeds & serve w/ prepared Colman's Mustard. MARINADE: Mix all
ingredients together.
ORIENT EXPRESS
KETCHUM, SUN VALLEY (TIME INCL.
MARINATING) BEV: TSINGTAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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