Brined Loin of Pork with Hoisin-Maltose Glaze

Preparation info

  • Serves

    6 to 8

    as a Main Course
    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

In this second, more traditional variation on the theme of brined pork, the meat is marinated in a hoisin-based sauce before roasting, and is then finished with a glaze of sweet maltose. It is the gourmet’s answer to sweet spareribs, a dish that shows off the splendor of great pork. Thinly sliced as part of a cold plate or stuffed inside the savory folds of a Sesame-Encrusted Flatbread, it is a memorable dish, worth every minute of preparation.