Ingredients
-
1/3
-
1/3
-
2
-
1
-
1 1/2
-
2
-
1
-
1
-
1/8
-
2
-
-
-
-
-
Directions
Chinese Pork Slices, In Canada, when we order chinese food, we always get this as an appetizer and I finally got this recipe right after much tweaking. It’s flavour is right on and the pork is very tender. Does not include marinating time., This was awesome! I didn’t use it as an appetizer. The sugar balances out the pepper nicely. No one ingredient was overpowering. I took the marinade and, after boiling & adding about 1 T of cornstarch, used it as a sauce over the meat. Soooo good! I found that it takes much longer to cook than directed though. I didn’t keep track of the total cooking time, I just kept poking it with my thermometer till it was 145 degrees., This recipe was alright, but not what I expected; however, it was easy to make. I might make this again, but I might add some hoisen sauce or some more garlic. Thanks for sharing!
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Steps
|
1
Done
|
Mix All Ingredients Except Pork. |
|
2
Done
|
Place Pork and Marinade in a Ziplock Bag. |
|
3
Done
|
Keep in Fridge 24 Hours Turning Bag Occasionally. |
|
4
Done
|
Preheat Oven to 425. |
|
5
Done
|
Place Pork on a Foil-Lined Baking Sheet. |
|
6
Done
|
Roast For 25-30 Minute. |
|
7
Done
|
Let Sit For 5 Minute Before Slicing Into Medallions. |
