Pernil Asado Estilo Chino-cubano

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A.A. Hodge

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Cuban	Archived, Cuba, Ham/pork, Update	6	Servings

INGREDIENTS

1		4 and one-half to 5-pound
		pork loin
3	T	Soy sauce
3	T	Sherry
2	T	Hoisin sauce
1/4	c	Mashed cooked black beans
2	T	Five-spice powder
2	T	Minced garlic
3	T	Sugar

INSTRUCTIONS

one-quarter cup honey, mixed with one-quarter cup boiling water, for
basting Preheat oven to 425 degrees. Rinse pork and pat dry. Place on
rack in a roasting pan and fill bottom of pan with 1 inch of water.  In
a mixing bowl, combine soy sauce, sherry, hoisin sauce, black  beans,
five-spice powder, garlic and sugar. Mix well. Coat pork loin  with
mixture, rubbing meat all over until the mixture is used up.  Roast
pork 15 minutes, then reduce heat to 325 degrees and cook 1 to  1 and
one-half hours, basting every 15 minutes with honey and water  mixture.
When done, remove from oven and let cool slightly. Transfer  to serving
platter. Serves 6-8. Fresh tuna is best in this dish. When  grilling,
look for firm tuna that will hold together when turned, or  use a fish
grilling basket. PERNIL ASADO ESTILO CHINO-CUBANO  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 142 Calories From Fat: 24 Total Fat: 2.7g Cholesterol: 41.1mg Sodium: 428mg Potassium: 333.4mg Carbohydrates: 12.4g Fiber: 1.2g Sugar: 8.1g Protein: 15.1g