| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Meats, Pork |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 6 |
tb |
Sugar |
| 1 |
tb |
Salt |
| 1/2 |
c |
Dark soy sauce |
| 1/4 |
c |
Rice wine |
| 1 |
cl |
Garlic |
| 3 |
sl |
Ginger root |
| 3 |
lb |
Pork — butt, shoulder, |
|
|
Tenderloin |
INSTRUCTIONS
PREPARATION:
Heat water and add sugar and salt, stirring until melted. Remove from
stove. Add soy sauce and rice wine. Smash, peel, and mince garlic, and add
to the soy sauce mixture. Peel and mince ginger root and add. Mix well.
Place meat in a bowl and pour the mixture over it. If meat is not
completely covered, you will need to turn it frequently as it marinates.
Allow it to stand in the refrigerator for 48 hours. (You can cheat and make
the marinating time shorter -- never shorter than 6 hours -- but the longer
the time, the more the meat will tenderize and absorb the fine flavor.)
Pour off marinade, but do not wipe meat. Place the meat on a rack in a
baking pan.
COOKING:
Heat oven to 450-degrees. Bake the meat for 10 minutes. Reduce heat to
250-degrees and bake for 30 minutes. Turn meat over and bake for another 30
minutes.
SOURCE: ORIENTAL COOKING by Schryver
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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