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home > recipes > meat > chinese pork roast
Chinese Pork Roast 2 lbs boneless pork loin (pork chops work too) 2 Tbsp soy sauce 1/2 tsp ground ginger 1/4 cup dry sherry 2 Tbsp honey Place pork in roasting pan or casserole. Combine soy sauce and ginger and pour over pork. Bake at 325 degrees for 1 hour basting frequently. Combine sherry and honey and pour over pork. Bake another 30 minutes, basting frequently. Remove from oven and let stand for 10-15 minutes under foil. Slice and serve with pan joices on the side. NOTE: I didn't remember to baste - I just turned it over once each time - and it was still delicious. I'm trying it with chicken next - I'll keep you posted. The carmelized onions that went with it are: Steam onions until tender (about 25 minutes) Melt: 1/4 cup butter. Add: 1/2 tsp salt and 2 Tbsp brown sugar (packed). Cook mixture for about a minute. Add onions. Cook over low heat for 15 minutes - be sure temperature is low! - the caramel can scorch instantly. NOTE: The recipe called for 6 small whole onions - I used 2 small onions sliced and separated. I also added a little more brown sugar to the sauce so it was thicker and served it in place of gravy for the pork Enjoy. Kathie Williams

Chinese Pork Roast


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keyword: chinese
keyword: roast
ethnicity: chinese
recipes for meat
recipes by willirk
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(posted October 3, 1998)

Chinese
Pork Roast

2 lbs boneless
pork loin (pork chops work too)
2 Tbsp
soy sauce
1/2 tsp ground ginger
1/4 cup
dry sherry
2 Tbsp
honey

Place
pork in roasting pan or casserole. Combine soy
sauce and ginger and
pour over
pork. Bake at 325 degrees for 1 hour basting frequently.

Combine
sherry and honey and pour over pork. Bake another 30 minutes,
basting frequently.

Remove from oven and let stand for 10-15 minutes under foil. Slice and serve
with
pan joices on the side.

NOTE: I didn't remember to
baste - I just turned it over once each time -
and it was still delicious. I'm trying it with
chicken next - I'll keep you
posted.

The carmelized onions that went with it are:

Steam onions until tender (about 25 minutes)

Melt: 1/4 cup butter.

Add: 1/2 tsp
salt and 2 Tbsp
brown sugar (packed).

Cook mixture for about a minute. Add onions. Cook over low heat for 15
minutes - be sure
temperature is low! - the
caramel can scorch instantly.

NOTE: The recipe called for 6 small whole onions - I used 2 small onions
sliced and separated. I also added a little more
brown sugar to the sauce
so it was thicker and served it in place of
gravy for the pork

Enjoy.

Kathie Williams



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