What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5262030 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Five Flavors Roast Pork


Five Flavors Roast Pork
1/2 teaspoon five-Spice powder
1/2 cup regular soy sauce, not a low sodium variety
1 cup red wine
1 medium clove of garlic, minced
1 teaspoon fresh grated ginger
1 teaspoon whole Sichuan pepper, ground
3 pounds boneless pork loin
1. Combine the five spice powder, soy sauce, red wine, garlic, ginger, and the Sichuan pepper for the marinade. Add the pork loin and the marinade, cover and refrigerate overnight.
2. Preheat the oven to 300 degrees F. and roast the pork in the marinade for one and a half hours or until it reaches an internal temperature of 170 degrees F. Baste it often. When done, slice it and serve.
Note: One can add one or two tablespoons of a thickening agent such as cornstarch or arrowroot mixed with a like amount to cold water. Mix this with the remaining marinade making a sauce, bring it to the boil stirring, and serve it over the slices of meat.

Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720