1 posted by stewart hopper
4 lb boneless pork roast
4 tsp sugar
1 tsp salt
1 tbsp soy sauce
1 1/2 tbsp honey
1 cup chicken broth
3 tbsp vinegar
1/4 cup water
Directions
Combine sugar, salt, honey, soy sauce and broth, pour over roast and
let marinate for at least one hour, turning occasionally. Place roast
in shallow pan, pour sauce over and bake at 350 degress for 2 1/2 to
3 hours (170 on meat thermometer). Baste as often as you can with a
mixture of the vinegar and water to prevent sugar from sorching, and
to add a slight sweet-sour flavor.
Servings: 8 servings
Chinese Pork Roast Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Pork
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into the distant past, in fact as far back into history as pharonic Egypt, and maybe further still. Having said that, mostly, these ancient cook books were just very simple pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Much later, in Roman times a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman chefs used many aromatic flavors, including many that are still in use today such as thyme, mint and asafoetida. Continuing our culinary historical journey, there are some books which were published in the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the curry that is served today, but instead accounts of the types of food eaten by the rich people of that period. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices created an outbreak in publications on food, some of which are kept safe in private cookery archives. Over the succeeding few hundred years, the powerful families of the West strove to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 1800s that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, recipe books are greatly in demand as a result of more people being able to read, more leisure time and having more money to spend. The TV revolution brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chinese Pork Roast recipe.
