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Cantonese roast pork is one of the most delicious meats you will eat. Pork butt is used in the recipes because it has enough fat to keep the pork moist while it is roasting. It gets its beautiful ruby red color from red food coloring that can be purchased from any gourmet shop or supermarket. Because it is crisp and sweetened with honey, it tastes like candy. For this reason, it is popular among the children in my family who like to eat it over steamed jasmine rice.
- 1/4 cup Chinese soy sauce
- 1/4 cup sugar
- 7 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon preserved bean curd (red or plain)
- 1 tablespoon shaoxing (Chinese rice wine, not sake)
- 1 large garlic clove, minced
- 3 dashes red food coloring
- 2 1/2 pounds pork butt, cut into 2 long strips
Mix soy sauce, sugar, 4 tablespoons honey, hoisin, bean curd, wine, garlic and food coloring in a glass baking dish. Add the pork; turn to coat. Cover and refrigerate 5 hours, turning pork often.
Preheat oven to 375 degrees F. Pour 1/2 cup water into a large roasting pan fitted with a roasting rack. Using tongs, transfer pork to rack; reserve marinade. Roast until pork is almost cooked through, basting every 15 minutes with marinade and turning the pork halfway through cooking, about 45 minutes. Continue to roast until meat thermometer inserted into center of each pork piece registers 155 degrees F, about 15 minutes longer. Brush remaining honey over pork, then cool 15 minutes. Thinly slice pork and serve.
Recipe created exclusively for Cooking.com by Corinne Trang.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
294 calories; 8g total fat; 78mg cholesterol; 579mg sodium; 24g carbohydrates; 0g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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