Name: Honey Roast Pork
Cuisine: China
Ingredients: 3 tablespoons dark soy sauce; 3 tablespoons hoisin sauce; ⅛ teaspoon white pepper; 3 tablespoons light soy sauce; 5 tablespoons honey; 3 tablespoons preserved bean curd (see note) mixed with some of the liquid from the jar, enough to form a paste; 5 pounds boneless pork loin; 1 teaspoon five-spice powder; 2 tablespoons blended whiskey; 3 tablespoons oyster sauce

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This method of flavoring and roasting pork is a Cantonese specialty. Traditionally, after the pork has been roasted, it is dipped in a wash of honey. Instead, I use the honey as an integral part of the marinade, which in my opinion gives it a finer taste.

Ingredients

5 pounds boneless pork loin

Method

Cut the pork into strips 1 inch thick. With a small knife, pierce the meat repeatedly at ½-inch intervals to help tenderize it.
Line a roasting pan with aluminum foil. Place t