| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Niger |
Tamwt01 |
4 |
servings |
INGREDIENTS
| 3 |
lb |
Boneless pork butt |
|
|
=== MARINADE === |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Dry sherry |
| 1 |
tb |
Honey |
| 1 |
tb |
Sugar |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Bean sauce |
| 2 |
tb |
Hoisin sauce |
| 1 |
ts |
Five-spice powder |
|
|
=== BASTING GLAZE === |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Boiling water |
INSTRUCTIONS
Cut the pork butt in half, then slice each half into 3/4-inch thick
strips. (You should have about 12 strips). Place the pork in a
nonreactive bowl. Combine the marinade ingredients in a small bowl
and pour over the pork strips. Turn the meat to evenly coat, then
cover, refrigerate, and marinate at least 3 hours or up to overnight,
turning the meat occasionally. Preheat oven to 350 degrees. Arrange a
rack in a large roasting pan, and fill the pan with 1/4 inch of
water. Remove the pork from the marinade and arrange on the rack.
Roast for 45 minutes. Meanwhile, combine the honey and boiling water
in a small bowl. After 45 minutes, brush the pork strips with the
glaze, increase the oven to 425 degrees, and roast for another 15 to
20 minutes, brushing with the glaze every 5 minutes. When pork is
cool enough to handle, slice across the grain into 1/2-inch slices
and arrange on a platter to serve. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B12 broadcast
01-26-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-10-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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