| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 2 | lb | Boneless pork shoulder; cut into 8"x2-1/2"x1/2" pieces |
| 5 | ts | Sugar |
| 1 1/2 | ts | Salt |
| 2 | Cloves garlic; minced | |
| 1 | ts | Ginger juice |
| 4 | tb | Ketchup |
| 4 | tb | Soy sauce |
| 5 | ts | White wine |
| 1 | ts | Five spice powder |
| 1 | tb | Hoisin sauce |
| 1/4 | c | Honey |
INSTRUCTIONS
MARINADE BASTING SAUCE Date: Thu, 2 May 1996 04:03:00 GMT From: Anne Sheresky <[email protected]> Marinate pork for 2-4 hours, or overnight if you wish. Preheat oven to 375F and place marinated pork on a rack over a roasting pan filled with 1 cup of water. Bake for 20 minutes, basting occasionally with remaining marinade. Turn and bake another 20 minutes. Take pan out of oven, swich oven to broil. Baste both sides of pork with basting sauce and broil for 1 minute on each side. Let pork cool and cut into thin slices. Serve hot or cold. Keep in tightly sealed container in refrigerator or in freezer if not served right away. Reheat with a little water in roasting pan, or wrap in foil. Notes: Let the meat marinade at least 8 hours - you will get a much more tender result. Make extra, it's really good... We serve it cold on a plate with pickled ginger and green onion flowers as a starter to a Chinese meal. Or add it to 'La Choy' frozen wonton soup along with some green onion, and slivered vegetables for a 'homemade' look. Source: The Joy of Wokking, Martin Yan Unsolicited comments: Anne Sheresky ([email protected]) [email protected] MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #122 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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