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Cantonese Roast Pork
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This dish can be eaten either hot or cold and is traditionally accompanied by Chinese mustard
Serves : 6
Ingredients :
11/2kg Loin of pork, boned and trimmed of fat
50ml soy sauce
4 tablespoons soft brown sugar
Salt and pepper to taste
2 tablespoons rice wine or dry sherry
21/2cm fresh root ginger, peeled and sliced
Method :
Cut the mea in half. Combine the soy sauce, sugar, salt, pepper, wine or sherry and ginger in a large dish. Add the pork and marinate at room temperature for 4 hours, basting frequently.
Preheat the oven to fairly hot 190 °C ( Gas Mark5, 375 °F). Put the pork and marinade in a roasting pan and roast for 10 minutes. Turn the meat over and increase the temperature to very hot 230 °C (Gas Mark 8, 450 °F). Continue to roast for about 40 minutes, Turning and basting frequently during cooking, or until the pork is cook through and tender.
Preheat the grill (broiler) to high. Put the meat until the grill (broiler) and grill (broiler) for 4 to 6 minutes, or until the meat is evenly browned.
Transfer to a serving dish, discarding the marinade, and cut into slices before serving.
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