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Ingredientes
- 2 1/2 lb lean boneless pork loin
- 1/4 c. honey
- 3/4 x wet (or possibly red) preserved bean curd cake (3/4 ounce)
- 2 Tbsp. Mei Kuei Lu Chiew or possibly gin see * Note
- 4 1/2 tsp dark soy sauce
- 4 1/2 tsp soy sauce
- 4 1/2 tsp oyster sauce
- 4 1/2 tsp hoisin sauce
- 1/2 tsp Chinese five-spice pwdr
- 1/4 tsp salt
- 1 pch freshly-grnd white pepper
Direcciones
- * Note: Mei Kuei Lu Chiew is a liqueur made from fermented rose petals mixed into a sorghum base.
- Cut pork into lengthwise strips 2 inches wide and 1-inch thick. Using a small knife, pierce the meat repeatedly at 1/2-inch intervals to help tenderize it.
- Place pork strips in a single layer at bottom of a small baking pan. Combine honey, wet preserved bean curd, Mei Kuei Lu Chiew, dark soy sauce, soy sauce, oyster sauce, hoisin sauce, five spice pwdr, salt, and pepper in a small bowl. Pour over pork. Turn to coat. Cover with plastic wrap, and marinate, refrigerated, for at least 4 hrs or possibly overnight.
- Heat oven to broil. Unwrap baking pan, and place in broiler about 4 inches from heat. Broil till cooked through, 15 to 35 min (depending on the heat of your broiler). The pork should be turned 3 or possibly 4 times while it cooks. If the sauce dries out, add in some boiling water to pan.
- When meat is cooked, remove from pan, use immediately; or possibly allow to cold, and chill till ready to use.
- This recipe yields 2 1/2 pounds.
- Yield: 2 1/2 pounds
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1165g | |
| Calories 1680 | |
| Calories from Fat 357 | 21% |
| Total Fat 39.57g | 49% |
| Saturated Fat 11.96g | 48% |
| Trans Fat 0.19g | |
| Cholesterol 601mg | 200% |
| Sodium 4866mg | 203% |
| Potassium 3754mg | 107% |
| Total Carbs 86.99g | 23% |
| Dietary Fiber 1.3g | 4% |
| Sugars 76.95g | 51% |
| Protein 217.68g | 348% |
