| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Pork, Chinese |
1 |
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 |
|
Garlic cloves, 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
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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