Roast a 2 pound fresh pork butt at 325\u00b0 for 1 hour.
Baste with a mixture of 2 tablespoons each of honey, soy sauce, sherry, and the garlic and red food coloring.
rying pan and stir-fry pork for 2 minutes. Add 2
ix barbeque sauce and barbeque pork together in a bowl.
Halve pork lengthwise. Combine remaining ingredients in large bowl. Add pork; turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat the oven to 425\u00b0F. Drain pork, reserving marinade. Place pork on oiled wire rack in a baking pan.
Roast, uncovered, for 30 mins. Reduce oven temperature to 350\u00b0F.
Roast pork, uncovered, for 1 hour more or until browned and cooked through, brushing occasionally with reserved marinade. Let stand, covered, for 10 mins before slicing.
Cut pork with the grain into strips
ixes are available at Asian food stores.
I like the
o room temperature.
Cut pork roast in half lengthwise. Cut
Marinate pork in salt, pepper, five spice powder, sherry, soy sauce, food coloring, and hoisin sauce for at least 2 hours.
Pre-heat oven to 350*.
Bake pork on roasting pan rack for 25 minutes on each side.
Slice into 1/8\" thick slices.
Serve hot or cold with toasted sesame seeds and hot mustard or soy sauce.
To make hot mustard: Mix 2 oz. dry mustard, 1/2 teaspoons salt, 2 oz. boiling water and 2 teaspoons oil; work all ingredients into a smooth paste.
Clean the outside of pork removing all fat and silver
Tie pork with kitchen string at 1/
Mix all ingredients except pork in pan.
Stir over low heat until sugar dissolves.
Cut pork into 1 x 1 1/2-inch strips, cutting with the grain of meat.
Score strips; marinate in soy sauce mixture 4 hours or overnight.
Line pan with foil; place meat on rack in pan and bake at 375\u00b0 for 45 minutes.
Baste with marinade; cook 20 minutes and baste again.
Bake 10 minutes longer. Serve hot or cold with hot mustard.
Combine soy sauce, red wine, cinnamon, honey, garlic, food coloring and brown sugar in a low flat dish. Lay 2 pork tenderloins in marinade. Let sit for 1 hour at room temperature, rotating tenderloins several times. Bake at 350\u00b0 for 1 hour and test for doneness. Let cool and slice. Use Chinese hot mustard and sesame seeds for dipping.
br>To serve as a Chinese appetizer, cut into 1/4
arge bowl.
Add the pork loin roast, baste thoroughly and
Bring all ingredients, except pork, to a simmer.
Pour over pork, sliced in 2-inch cubes.
Cover and refrigerate overnight. Bake for 1 1/2 hours at 325\u00b0.
arge enough to hold the pork snug - or - in a Ziploc
oiling and thickened.
Add pork. Stir until coated.
Turn
Blend marinade sauce together.
Place the pork tenderloins in the marinade and let set at least 3 hours or overnight.
Line cooking sheet with foil and place a cooking rack on the foil. Roast at 350\u00b0 for 25 minutes.
Turn and roast for 25 more minutes. Let set for 10 minutes and then slice in thin slices.
Serve with hot mustard, sweet sauce and sesame seed.
This is a great appetizer and can be made the day ahead and then just reheated.
b>food processor bowl with metal blade, combine all roast pork ingredients except pork
Remove and discard fat from meat.
Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl. Add pork, turning tenderloins to coat completely.
Cover and let stand at room temperature for 1 hour or refrigerate overnight, turning occasionally.