| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
China, Grains/rice, Ham/pork, Archived |
4 |
Servings |
INGREDIENTS
|
|
-ELAYNE CALDWELL KVNH17B |
| 1 |
lb |
Pork loin |
| 1/2 |
c |
Hoisin sauce |
| 1 |
tb |
Garlic; chopped |
| 1 |
tb |
Ginger root; chopped |
| 1 |
tb |
Lemon grass; chopped |
| 1/4 |
c |
Soy sauce |
| 1 |
c |
Wild rice |
| 2 |
c |
Chicken stock |
| 20 |
|
Chestnuts |
|
|
Butter, as needed |
| 1 |
tb |
Garlic; chopped |
| 1 |
tb |
Shallot; chopped |
|
|
Zest of one orange |
| 1/8 |
c |
Hoisin sauce |
|
|
Salt and pepper |
INSTRUCTIONS
Clean and trim the pork loin. Heat oven to 450F. Combine the hoisin sauce,
garlic, ginger, lemon grass and soy sauce; brush the pork loin with it.
Place pork in heated oven and immediately reduce heat to 300F. Roast pork
15 minutes, continuing to brush with soy mixture. Cool the pork. For rice:
Combine wild rice and stock in saucepan. Simmer until rice is tender, about
45 minutes. Cool and chop the pork. For chestnuts: With the tip of a paring
knife, cut an "X" into each chestnut. Place in preheated 400F oven a few
minutes (usually about 10 minutes). Take out and cool. Peel off shell and
chop chestnut meat.
To serve: Melt butter in electric frying pan or Chinese wok. Add garlic,
shallots, chopped pork, chopped orange zest, cooked wild rice, chopped
chestnut meat and hoisin sauce. Cook over moderate heat. Season with salt
and pepper.
From: Minneapolis Star Tribune 3/90.
~-- Auntie Elaine/FRAMINGHAM/learning her way around/GEnie
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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