- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
90 minutes
Prep: 25 minutes
Cook: 65 minutes
571 calories per serving view nutrition facts
4 servings
suggest servings
Be the first to add a photo of this recipe!
| 2 | pounds | pork | boneless butt |
| Marinade | |||
| 2 | tablespoons | soy sauce, light | |
| 2 | tablespoons | rice wine | or dry sherry |
| 2 | tablespoons | sugar | |
| 1 | tablespoon | garlic | minced |
| 1 | tablespoon | brown bean sauce | |
| 1 | tablespoon | hoisin sauce | |
| 1 | tablespoon | red bean curd | |
| 1 | teaspoon | five spice powder | |
| Basting liquid | |||
| 3 | tablespoons | honey | or malt sugar |
| 3 | tablespoons | water | boiling |
Cut the piece of pork butt in half. Cut the two halves into 3/4-inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly. Marinate at room temperature for 3 hours, or overnight in the refrigerator.
Remove the pork from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of 1/4 inch.
Roast the pork at 350F for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes to finish the pork. When the pork is cool enough to handle, cut it into 1/2-inch slices. Arrange the pork slices on a platter.
Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 8.0g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 544mg | 23% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 0.0g | 1% |
| Sugars 21.0g | |
| Protein 67.0g | 134% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 6% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
It is summer again and fishing season is in full swing. I have been out, fishing when I can get away from the kitchen. So I have been creating some new recipes and...
This easy recipe turns out so beautifully - like something from a restaurant. I used a homemade crust - very thin and it was spectacular. Definitely different. My husband loved it but thought it would be better as an appetizer.
When President-elect Barack Obama made tuna salad with his family on “60 Minutes” last year, he used this recipe, specifying troll-caught albacore.
