Red Roast Pork in Soy Sauce

By nichc

This traditional Chinese dish turns the pork red during the cooking due to the dark soy sauce.

Ingredients

• 1 lb lean pork fillets
• 6 tablespoons dark soy sauce
• 2 tablespoons dry sherry
• 1 teaspoon Chinese five spice powder
• 2 garlic cloves, crushed
• 2 teaspoons finely chopped gingerroot
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 4 tablespoons superfine sugar
• 2 tablespoons red wine vinegar
• Scallions for garnish
• Chopped chives for garnish

Preparation

Step 1

Trim excess fat and silver skin from pork and place in large shallow dish.

Mix soy sauce, sherry, five-spice, garlic, and ginger together. Pour mixture over pork turning it to coat. Cover and marinate in fridge for minimum of 1 hour.

Drain pork reserving marinade. Place pork on a rack in a large roasting pan. Cook at 375 degrees basting occasionally with marinade for 1 hour or until cooked through.

Meanwhile cut peppers into 6 pieces (remove seeds). Arrange pepper pieces on cookie sheet and bake alongside pork for 30 minutes.

Place sugar and vinegar in a pan and heat until sugar dissolves. Bring to boil and simmer for 3-4 minutes until syrupy.

When pork is done cooking remove from oven and brush with syrup. Let stand 5 minutes then slice and arrange on serving place with peppers. Garnish with scallions and chives.

Per Serving:
Calories 268, Sugars 20g, Protein 26g, Carbs 22g, Fat 8g, Sat Fat 3g