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Asian - Pork Strips, Chinese Restaurant Style-- Recipe

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This recipe for Asian - Pork Strips, Chinese Restaurant Style--, by , is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Lawson
Added: Friday, February 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds pork tenderloin or boneless center cut pork loin roast
1 1/2 TBSP dark soy sauce
2 1/2 TBSP hoisin sauce
1 TBSP dry sherry
1/8 tsp five-spice powder
1 tablespoon honey

Directions:
Directions:
1. Trim any fat and gristle from the meat and place in a plastic bag or a dish. Set aside.
2. Stir the remaining ingredients together in a small bowl. Pour over the meat and rub in with your fingers. Seal the bag or cover the dish and place in the refrigerator to marinate for at least one hour or overnight. The longer the meat marinates, the tastier and more tender it will become.
3. When ready to roast, preheat the oven to 300.
4. Place the meat on a rack set over a baking pan partially filled with water. Do not let the meat touch the water. Roast for 1 1/2 to 2 hours, or until the meat is cooked to your liking or a meat thermometer reads 160 when inserted in the meat. It will still be slightly pink at the center at 1 1/2 hours. Baste the meat 2 or 3 times with the marinade and turn the meat over halfway through the cooking. Replenish the water as necessary. Transfer to a cutting board and let rest 15 to 20 minutes. Slice thin. Serve hot or cold.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Note: For parties, cut the pork into bite-size cubes and serve with toothpicks. Leftover pork can be used in other recipes calling for small amounts of cooked meat such as fried rice, Asian Soup or salads.

From Pat Lawson's collection Page from Small Eats.

 

 

 

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