We got a huge piece of pork loin on sale from the grocery store last week and figured that this was a good time to try out this recipe from my cookbook that I've been eyeing for a long time.
- 1 lb lean pork fillets
- 6 tablespoons dark soy sauce
- 2 tablespoons dry sherry
- 1 teaspoon five-spice powder
- 2 garlic cloves, crushed
- 1 inch piece fresh ginger, finely chopped
- 4 tablespoons superfine sugar
- 2 tablespoons red wine vinegar
- Mix together the ingredients for the marinade. Spoon over the pork, cover and marinate in the refrigerator for at least an hour.
- Preheat the oven to 375 degrees F. Drain the pork, reserve the marinade.
- Place the pork on a roasting rack over a roasting pan. Cook in the oven, occasionally basting with the marinade for 1 hour or until cooked through.
- Place the superfine sugar and vinegar in a saucepan and heat gently until the sugar dissolves. Bring to a boil and simmer for 3-4 minutes, until syrupy.
- When the pork is cooked, remove from the oven and brush with the sugar syrup. Leave for about 5 minutes, then slice.
Verdict: This recipe turned out so-so, I think. It's not exactly like how my Ama used to make it, but close enough. Next time, I would use a different kind of dark soy sauce. For this recipe, I used Mushroom flavored dark soy sauce and the roast pork turned out too dark. I would use Silver Swan soy sauce next time.