the appetizer:

Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.



Roast Pork

1-1/2 pound pork shoulder or butt
2 tablespoons rice wine
2 slices ginger root, about 1/4 inch thick
1 clove garlic, minced
1/2 teaspoon five-spice powder
5 teaspoons soy sauce
1 tablespoon sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 teaspoons bean sauce
2-3 drops red food coloring
1 tablespoon honey

Cut pork into pieces about 2 x 5-inch. Place pieces in baking dish. Combine remaining ingredients except for honey in bowl and mix together well. Pour marinade on top of pork. Let marinate overnight. Then drain pork, reserving marinade. Add honey to marinade and stir well.

Preheat oven to 350 degrees F. Fill a shallow roasting pan with water and place on oven bottom. Place pork on a roasting rack above water pan and roast for 30 minutes. Baste pork with honey marinade then return to oven and roast for 15 more minutes. Pork should be golden brown. Remove from oven and let cool.

When cool enough to handle, cut pork pieces into 1/4-inch slices. Serve meat at room temperature, or use for Steamed Buns (see recipe for Steamed Bread Dough).


Chinese Cuisines and Customs

Chinese and Lunar New Year Handbook

from Kate's Global Kitchen:

Chinese Cookbooks

Chinese Recipes


China on Wikipedia

Hong Kong on Global Gourmet's Destinations

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Kitchen Gypsy


This page modified January 2007

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