Time 1h6m Yield 6 Number Of Ingredients 11 Steps:
In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon. Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator. Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C). Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don’t have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf. Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.
Time 3h10m Yield 10 servings. Number Of Ingredients 12 Steps:
In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.
Time 3h40m Yield 4 Number Of Ingredients 9 Steps:
Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook’s Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade. Marinate pork in refrigerator, 2 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade. Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Time 5h10m Yield 10 Buffet servings, 6 serving(s) Number Of Ingredients 8 Steps:
Combine all the marinade ingredients in a large Zip lock bag. Place bag in a bowl. Put Pork in the bag and seal. Let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge) Turn the bag often Reserve the marinade for basting Cook meat about 4 inches from the heat source. If you wish, you can broil in your oven if you do not want to BBQ Turn often to brown the meat evenly and cook until crisp,basting often. About 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it. Slice pork thinly and serve immediately.
Time P3DT30m Yield 3 pounds, cooked, 6-8 serving(s) Number Of Ingredients 13 Steps:
In a medium saucepan combine all ingredients up to the five spice powder. Heat until sugar dissolves. Remove from heat and let cool. Cut the pork into strips 2 inches wide, 7 inches long and about 1 1/2 inches thick. Place in a zip lock baggie and marinate in cooled mixture overnight, up to 3 days in fridge. Preheat oven to 450F degrees. Drain pork and set strips across roasting rack-have about 1 inch of water in the pan below. Roast for 15 minutes-turn and roast 15 minutes longer. Remove and glaze. Serve warm or cold. Glaze: Mix together all three ingredients and glaze cooked pork.
Yield Serves 3-4 Number Of Ingredients 12 Steps:
Cut the pork lengthways into strips 2 inches wide and 1-inch thick and put into a nonreactive container. Combine the marinade ingredients in a saucepan over low heat and stir together. Leave to cool, then stir in the garlic and massage the marinade into the pork. Cover with plastic wrap and marinate in the refrigerator for 5-6 hours or overnight. Preheat the oven to 425°F. Bring the pork back to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan containing a cupful of hot water underneath on the bottom rack. Roast the meat for 20 minutes, basting with the marinade occasionally. Reduce the oven to 350°F and roast for a further 15 minutes or until the internal temperature of the meat reaches 165°F. Cool the pork briefly, then cut it into bite-size pieces. Garnish with spring onions and serve as an appetizer or with steamed rice as a light meal.
