Cantonese Roast Pork |
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
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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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