A classic Cantonese roasted pork dish characterized by its sweet, savory, and sticky red glaze and tender, juicy interior.
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Combine hoisin, soy sauce, honey, wine, five-spice, and coloring to make the marinade.
the pork strips for at least 4 hours , or overnight for best results.
Preheat oven to 400°F (200°C). Place pork on a wire rack over a pan.
for 20 minutes . Reserve the leftover marinade.
the leftover marinade until thick and syrupy.
Flip the pork, brush generously with the thickened glaze, and for another 15-20 minutes until caramelized.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
