This dish can be eaten either hot or cold and is traditionally accompanied by Chinese mustard.
1 rolled boned pork roast (2-3 lbs.)
1/2 c. rice wine or dry sherry
1/4 c. soy sauce
1 tbsp. packed brown sugar
1 tbsp. finely grated fresh ginger
1 lg. clove garlic, crushed
Double bag meat in plastic bags. Stir together wine, soy sauce, brown sugar, ginger and garlic. Pour over meat, tie bags securely, place in dish and marinate at room temperature 1 hour, turning occasionally.
Remove meat from marinade and place, fat side up, on rack in shallow pan.
Insert meat thermometer in meat and roast in preheated 350°F oven until thermometer registers 170°F, about 40 minutes per lb.
Brush with remaining marinade several times while roasting. Chill. Slice thin. Makes 6 to 8 servings.
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