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 <sheresky@worldchat.com>
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
(sheresky@worldchat.com)
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