Recipe of the Week, Page 6
Depress to hear Get Back
No Mercy's Where Do You Go (not as good as the real thing, but decent)
Chinese Marinated and Roasted Pork
Serves: 4-8 (Depending on cut used)
From: Bruce Aidelis and Denis Kelly, The Complete Meat Cookbook
For the Marinade:
1 Tbsp minced garlic
2 Tbsp minced fresh ginger
1/2 cup soy sauce
1/4 cup sweet sherry
1/4 cup hoisin sauce
2 Tbsp light or dark brown sugar
1 Tbsp dry mustard, preferably Colman's
1 tsp Chinese 5-Spice powder
2-3 lbs pork tenderloin OR 2-3 lbs Boston butt, butterflied, cut into 2 x 2 x 12" strips, OR two 1-1½ lbs slabs of baby back ribs, OR 3 lbs country style ribs, OR 1½" thick pork chops
For the Honey Baste:
(Double the recipe if making spareribs)
1/2 cup honey
1/4 cup packed light or dark brown sugar
1. In a medium bowl, whisk together all the marinade ingredients. Place the pork in a large zipper-lock bag or bowl and pour the marinade over. Cover if using a bowl and refrigerate overnight or up to 3 days, turning a few times to coat the pork with the marinade.
2. About 30 minutes before cooking, remove the pork from the marinade. Preheat the oven to 450°F for pork tenderloin or Boston butt strips, 400°F for the ribs or pork chops (the higher temperature may cause the sugar in the marinade to burn, so watch carefully). Place meat on a rack in a shallow pan lined with foil.
3. Make the honey baste by combining the honey and sugar in a bowl. Brush about a quarter of the baste generously over the meat.
4. Roast the pork tenderloins for 10-12 minutes, or until the internal temperature reaches 145-150°F, brushing the meat 3 times with the honey baste. Roast any of the other meats up to an internal temperature of 150-155°F, basting 3 times. Pork chops, baby back ribs, and country-style ribs will take 20-30 minutes. Brush the meat with the baste one last time when you remove it from the oven. Allow it to rest, loosely covered with foil, for 5-10 minutes before carving.
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