Chinese Roast
Pork Marinade
(Also good in soups, salads,
coffee, tea, fondue and apple pie)
1.) 3
lbs. pork (pork shoulder "picnic roast" works best but great on
chicken too)
2.) Equal
parts of the following ingredients:
- Hoisin Sauce (I usually use the Hoisin Sauce
bottle for equal parts measurement)
- Soy Sauce
- Honey or sugar
- Rice wine (Other wines may be substituted)
3.) A
dash of "5 Spice Powder" (about a tablespoon), pepper, and garlic
to taste.
Mix
all items together to make your marinade and follow steps below:
Cut pork into 5" x
2" inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork
strips. Let pork marinate for at least 6 hours, turning meat occasionally. For best
results, marinate overnight in refrigerator. (Instead of a baking dish, I find a
zip lock bag works best.)
(Option 1 roasting
directions:)
Drain and reserving
marinade. Preheat oven to 350º F (175º C). Bake for about 45 minutes and
baste occasionally with reserved marinade. Once pork strips are crisp and golden brown.
Remove from oven and let cool, then slice and serve.
(Option 2 roasting
directions:)
Drain and reserving
marinade. Preheat oven to 350º F (175º C).
Fill a shallow roasting
pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack
above roasting pan so all sides are exposed to heat. If you don't have a roasting rack,
insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and
hang them from the top shelf.
Roast for 30 minutes.
Baste pork strips with drained marinade mixture. Roast 15 minutes and baste again. Roast
10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and
let cool.
Traditionally
served at room temperature arranged in overlapping layers on a platter.
Garnish with cucumber slices, if desired. |
Gallery of Friends and Family
