1 ½ kg pork [chops/fillet]
A
2 tbsp soy sauce
1 ½ tsp sugar
¼ tsp ginger powder
2 cloves garlic (chop fine)
2 tbsp sherry
B
2 tbsp soy sauce 2 tsp sugar 1 tbsp tomato puree ½ chicken stock cube 2 tbsp red wine
METHOD
Cut pork along the grain into long strips, about 8-10 in x 2 in thickness. Mix A until well blended. Marinade pork in this for about 2 hours. Preheat oven to 400 F. Lay strips of pork across a metal oven rack with a drip pan beneath [containing a cup of water]. Roast/grill for 12 minutes. Mix marinade B and brush each strip heavily with it. Return to oven for a further 12 minutes. Serve by slicing across the grain into thin strips, and arranging on a flat dish in ‘fish scale’ pattern.
OPTIONAL: Make a gravy with the drippings from drip pan by adding remaining marinade, some chicken broth, sherry and corn flour. Heat and pour over pork. Can be served cold.
A
2 tbsp soy sauce
1 ½ tsp sugar
¼ tsp ginger powder
2 cloves garlic (chop fine)
2 tbsp sherry
B
2 tbsp soy sauce 2 tsp sugar 1 tbsp tomato puree ½ chicken stock cube 2 tbsp red wine
METHOD
Cut pork along the grain into long strips, about 8-10 in x 2 in thickness. Mix A until well blended. Marinade pork in this for about 2 hours. Preheat oven to 400 F. Lay strips of pork across a metal oven rack with a drip pan beneath [containing a cup of water]. Roast/grill for 12 minutes. Mix marinade B and brush each strip heavily with it. Return to oven for a further 12 minutes. Serve by slicing across the grain into thin strips, and arranging on a flat dish in ‘fish scale’ pattern.
OPTIONAL: Make a gravy with the drippings from drip pan by adding remaining marinade, some chicken broth, sherry and corn flour. Heat and pour over pork. Can be served cold.
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