Assemble these supplies:
- 2-pound boneless pork loin top loin roast, butterflied
- 1 2 tablespoons minced garlic
- 2/3 cup catsup
- 1/3 cup hoisin sauce
- 1 tablespoon light soy sauce, preferably Chinese
- 1 tablespoon dry sherry
- 1/2 teaspoon salt
Steps in preparation:
- Preheat broiler.
- Open loin, spread out to resemble butterfly wings, and
- press gently to flatten. Place pork on rack in broiling pan and place pan in broiler. Broil meat 6 inches from heat source, turning occasionally, about 20 minutes.
- Meanwhile, make sauce for glazing: In small saucepan, combine remaining ingredients and bring to a boil over medium-low heat. Stir sauce and turn heat down as low as possible.
- Brush pork with sauce and continue to broil, basting with sauce and turning, until completely glazed, 3 to 4 minutes. Transfer pork to serving platter and cover loosely with foil to keep warm.
- When ready to serve, carve 4 or more slices of pork and transfer to platter. Serve remaining sauce separately.
Sesame Noodles
- 1/2 pound fresh Chinese egg noodles, or dry spaghetti, spaghettini, or vermicelli
- 2 tablespoons finely chopped scallions (optional)
- 3 tablespoons sesame paste (tahini) or creamy peanut butter
- 3 tablespoonslight soy sauce, preferably Chinese
- 2 tablespoons Chinese sesame oil
- Dash of crushed red pepper
- In large saucepan, bring 3 to 4 quarts water to a boil over high heat.
- Place noodles in boiling water and cook until just tender, 2 to 5 minutes.
- Meanwhile, blend remaining ingredients with 2 tablespoons water in small bowl.
- Turn noodles into colander to drain and then return to warm saucepan. Add sesame sauce, toss noodles until evenly coated, and set aside to cool to room temperature.
- Just before serving, toss again, and transfer to serving platter. Garnish with scallions, if desired.
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