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Print this Recipe    Chinese-style Roast Pork

2 to 2-1/2 lb boneless pork roast or pork butt

2 scallions in 15 to 25 pieces
2 T hoisin sauce
2 t sherry
1/3 C water or broth

3 cloves garlic, chopped
1/2 t 5-spice powder
1/2 t liquid smoke (if not smoking meat)
1/4 t to 1/2 t red food colouring

Trim pork of all visible fat, cut pork into roughly 1" X 4" X 1/2"
strips, with a very sharp knife and place them in a bowl. Mix the
sauce and pour it over the meat, coating well. Marinate overnight.

Preheat oven to 375F. Place a pan of boiling water on the lower
oven shelf. Place the pork on cake racks or on roasting racks
either on baking sheets or place roasting racks directly on the
oven racks on the top oven shelf. Bake at 375F for 45 minutes and
then turn the meat over. Bake another 30 minutes, until done.
Can be grilled or prepared in a hot smoker (in which case you might
want to make much more at a time). Remove from oven to cool, or
serve hot.

A good filling for Chinese steamed buns with some vegetables added
and possibly bits of hardboiled eggs, as part of dimsim.


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