Chinese Roast Pork
This roast pork is not as red as the roast pork often seen in Chinese restaurants as it does not use artificial coloring. Thick-cut boneless pork chops work well. It is best for the meat to have a layer of fat to provide some moisture while roasting. The thin fat cap should not be removed. The difference in taste between Chinese rice wine, sake, and pale dry sherry is not really noticeable in this dish given the other very flavorful ingredients. Good quality Chinese rice wine can be difficult to find. I prefer a reasonably-priced, good-quality domestic Sake, such as Sho Chiku Bai. Do not use the unfiltered (nigori) sake, however.
Servings |
Prep Time |
3people |
15minutes |
Cook Time |
Passive Time |
1hour |
24hours |
Servings |
Prep Time |
3people |
15minutes |
|
Cook Time |
Passive Time |
1hour |
24hours |
|