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Ингредиенты
- 1/3 c. sugar
- 1/4 c. soy sauce
- 1/4 c. Hoisin sauce
- 1/4 c. honey
- 2 Tbsp. Chinese rice wine (or possibly dry sherry)
- 1 Tbsp. sesame seed paste (or possibly mashed white fermented bean curd)
- 2 tsp chopped garlic
- 1 tsp chopped ginger
- 1 tsp sesame oil
- 1 tsp salt
- 1 tsp freshly-grnd black pepper
- 1 tsp Chinese five-spice pwdr
- 1 dsh red food colouring - (to 5) (optional)
- 2 lb boneless pork shoulder or possibly butt excess fat trimmed, cut into pcs abt 1" thick, 3" wide, and 8" long
Инструкции
- Marinate the pork: Stir the sugar, soy sauce, hoisin sauce, honey, rice wine, sesame seed paste, garlic, ginger, sesame oil, salt, black pepper, five spice pwdr and red food coloring (if using) together in a bowl. Place the pork in a large resealable plastic bag, pour the marinade into the bag and seal the bag securely. Turn the bag to coat the pork with marinade. Chill for at least 4 hrs or possibly overnight, turning the bag occasionally.
- Preheat the oven to 350 degrees. Remove the pork from the marinade and reserve the marinade. Place the pork on a rack set over a foil-lined baking pan. Bake, uncovered, brushing occasionally with the reserved marinade, for 30 min.
- Turn the pcs of pork over and bake, brushing occasionally with the reserved marinade, till the pork is cooked through and tender, about 45 min.
- Let the pork rest for 10 min before cutting into thin slices. The pork can be served warm or possibly cool.
- This recipe yields 2 pounds.
- Yield: 2 pounds
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 886g | |
| Calories 1647 | |
| Calories from Fat 457 | 28% |
| Total Fat 51.14g | 64% |
| Saturated Fat 15.41g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 373mg | 124% |
| Sodium 7382mg | 308% |
| Potassium 2212mg | 63% |
| Total Carbs 173.89g | 46% |
| Dietary Fiber 3.5g | 12% |
| Sugars 154.86g | 103% |
| Protein 116.69g | 187% |
