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Chinese Roast Pork

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)207.1111
Energy (kCal)1382.1753
Carbohydrates (g)53.0796
Total fats (g)31.7771
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the pork into 1 inch wide strips. | 2. Mix sugar, rice wine, hoisin sauce, soy sauce, and salt (I use only 1 teaspoon salt) in a bowl or zippered plastic bag. | 3. Add meat to marinade and refrigerate overnight, turning a couple of times if you can. | 4. Preheat oven to 400 degrees Fahrenheit. | 5. Line roasting pan with foil. | 6. Spray rack with oil for ease of cleanup. | 7. Place meat on rack in pan and roast for 30 minutes. | 8. Serve hot or cold. | 9. Note: I sometimes add garlic, star anise, or ginger to the basic marinade. I slice at least half of the meat and freeze the slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork shoulder 2 lbs boneless 1151.4693 0.0 204.3631 30.8267
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    rice wine 1 1/2 1/2 - - - -
    hoisin sauce 1 1/2 1/2 52.8 10.5792 0.7944 0.8136
    soy sauce 1 1/2 1/2 12.72 1.1832 1.9536 0.1368
    salt 2 teaspoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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