Hoisin-sauced Pork

kingscrown

I love to eat good and healthy food; therefore, I cook.

2 lbs boneless pork loin roast, (in 1 piece)

subheading: Marinade:

4 T hoisin sauce

1 tsp five-spice powder

2 large cloves garlic, crushed and peeled

subheading: Simmering ingredients:

4 T light soy sauce

4 quarter-sized slices ginger

2 small whole scallions, each cut in 2

2 cups boiling water

Select a small pot that will accommodate the meat snugly and measure into it the hoisin sauce, then the 5 spice powder and the crushed garlic; mingle well. Roll the meat in the marinade and rub it in well with your fingers. Cover and marinate the meat for at least 4 hours to over night in the refrigerator.

Add the soy sauce, ginger, and scallions to the marinated meat and set the pot over high heat, add the boiling water and stir to mingle. When the liquid comes to a boil, adjust heat to maintain a strong simmering... small bubbles foaming around the meat... and cover and simmer for 1 hour, turning the meat a few times.

Turn off the heat and let the meat steep in the sauce for 15 minutes. Then put both in a bowl, cover and chill in the refrigerator until cold. Scoop off any congealed fat. Slice the meat thin against the grain and serve as it si or with a little of the sauce spooned on top.

subheading: Variation:

A 2 lb. piece of beef, either rump, loin, or bottom round, may be substituted for the pork roast. Increase the simmering time to 2 hours.

Page footer