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| Home -> [Asian, Chinese, Entrees, Ethnic, Meats, Pork] -> [Chinese roast pork Recipe] |
Chinese roast pork
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Meats, Pork |
Rating: |
0 |
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Ingredients:
| 1
| | 4-pound pork loin roast | | 3/4
| cup | Kikkoman Soy Sauce | | 1/3
| cup | Dry sherry | | 1/3
| cup | Honey | | 2
| | Garlic cloves, crushed | | 1/2
| tsp | Ground ginger |
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Procedures:
| 1 | Pierce meaty sides of roast with fork, place in large plastic bag. | | 2 | Combine remaining ingredients; pour over roast. | | 3 | Press air out; tie top securely. | | 4 | Refrigerate 8 hours, or overnight; turn bag over occasionally. | | 5 | Remove roast; reserve marinade. | | 6 | Place roast in shallow pan. | | 7 | Roast at 325 °F. | | 8 | 1 hour. | | 9 | Brush with reserved marinade; cover loosely with foil. | | 10 | Roast 1-?hours longer, or until meat thermometer inserted into center registers 165°F; brush several times with marinade. | | 11 | Remove roast; let stand 15 minutes. | | 12 | Combine pan drippings with remaining marinade in small saucepan. | | 13 | Bring to boil and cook 1 minute; serve with roast. |
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