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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the loin and score the top with a sharp knife at 5mm intervals. Place the loin in a dish. | 2. Mix the remaining items to a smooth paste and pour over the loin. Cover and refrigerate overnight. | 3. Heat the oven to 180 degC. Transfer the loin and a little of the marinade to an ovenproof dish, cover with aluminium foil and place on the middle rack. Reserve the remaining marinade. | 4. Cook for about 2 hours, basting the meat around every 30 minutes. Increase the oven temperature to 200 degC and remove the foil. Baste frequently and cook for a further 30 minutes or until crisp. | 5. Remove the loin from the dish and allow to stand for 30 minutes. | 6. Add the reserved marinade to the dish and bring to the boil on a hob. Add a little premixed cornflour/water if it is too thin. | 7. Slice the loin at the scores and serve with the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	450	g		774.0	0.0	93.825	44.28
garlic clove	6		crushed	-	-	-	-
ginger	2	teaspoons	pureed	3.2	0.7108	0.0728	0.03
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
hoisin sauce	3	tablespoons		105.6	21.1584	1.5888	1.6272
honey	1	tablespoon		-	-	-	-
dark soy sauce	1	tablespoon		-	-	-	-
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
red food coloring	2	drops		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

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