Chinese Roast Pork (Side Dish)

"This recipe was given to me by Kay Caldwell (Grammie) when Bill and I were first married. It is a Christmas tradition in our family. I believe the tradition started in about 1966. I don't know where she got the recipe, but the copy I have is in her own handwriting." --Joann Caldwell

-- DavidCaldwell - 2009-12-22

Ingredients

Amount Unit Ingredient
1/4 Cup Granulated Sugar
1/4 Cup cooking sherry
1/4 tsp. Pepper
1/8 tsp. Ground ginger
4 tsp. Salt (optional)
1 tsp. Soy sauce
1   scallion, quartered
4 strips Pork Tenderloin (about 4 lbs.)
6 Tbsp. Hoisin sauce (1/2 of 7 oz. bottle)
1 dash garlic powder
    red food coloring(optional)

Directions

In 12"x 8" x 2" baking dish, combine sugar, sherry, pepper, ginger, garlic powder, hoisin sauce, salt, soy sauce and scallion and enough red food coloring to tint the mixture deep red. Place pork strips in this dish of mixture, turning so they are well dipped. Cover dish and place in refrigerator till next day. (It can marinate for several days if desired.)

Place one rack in your oven in its highest position, then lay a foil lined pan on low oven rack to catch drippings.

Shape paper clips as an S. Hook one end into strips of meat and hang the other end from the high oven rack.

Set oven at 425˚. Then starting in the cold oven, roast pork strips 15 minutes. Then reduce oven heat to 325˚ and roast 1 hour and 15 minutes, or until tender.

Comments

 
RecipeForm
Name Chinese Roast Pork
RecipeCategory Side Dish
Origin "This recipe was given to me by Kay Caldwell (Grammie) when Bill and I were first married. It is a Christmas tradition in our family. I believe the tradition started in about 1966. I don't know where she got the recipe, but the copy I have is in her own handwriting." --Joann Caldwell
Topic revision: r1 - 2009-12-22 - DavidCaldwell
 
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