Ingredients
1 4-pound pork loin roast
3/4 cup kikkoman soy sauce
1/3 cup dry sherry
1/3 cup honey
2 garlic cloves, crushed
1/2 tsp ground ginger
Directions
Pierce meaty sides of roast with fork, place in large plastic bag.
Combine remaining ingredients; pour over roast. Press air out; tie
top securely. Refrigerate 8 hours, or overnight; turn bag over
occasionally. Remove roast; reserve marinade. Place roast in shallow
pan. Roast at 325 degrees F. 1 hour. Brush with reserved marinade;
cover loosely with foil. Roast 1-1/2 hours longer, or until meat
thermometer inserted into center registers 165 F; brush several times
with marinade. Remove roast; let stand 15 minutes. Combine pan
drippings with remaining marinade in small saucepan. Bring to boil
and cook 1 minute; serve with roast.
Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the
permission of Kikkoman International Inc. Electronic format courtesy
of Karen Mintzias
Servings: 6 servings
Chinese Roast Pork (Kikkoman) Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Pork
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Fascinatingly, the oldest recipe found, according to experts are some clay tablets in Sumerian which show 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 tried it feel `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Aspicius also tells us how the ancient Romans were skilled in the use of a good variety of spices and herbs, including some familiar names like thyme, rue and dill. Over the next few centuries, the powerful and wealthy competed to lay on the most extravagent meals, and as a result cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and writing down recipes to help cooks of their time. The introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chinese Roast Pork (Kikkoman) recipe.
