Roasted Pork was originally a Chinese recipe that has a version made by Filipinos. Plus, this braised dish made with marinated pork is unexpectedly easy to make. It’s an absolutely light meal and will nourish you as much as you need (only if you expand the ingredient list). It pairs well with a variety of other Filipino dishes, so you can pair it with a wide selection of meals or include it as part of a buffet. The ingredients should be easy enough to find and the final product is tasty with a malleable recipe that allows you to find the ideal balance of ingredients.
Filipino roast is a piece of pork braised uncut in a sweet and savory liquid, cooled and sliced, and then served with the thickened braising liquid. Chinese roast at least, in Chinese restaurants in the Philippines is marinated roasted pork loin, thinly sliced and served as an appetizer, usually as part of an assorted charcuterie platter.
These are the ingredients of the Pork Roast:
2 tablespoons of five spice powder
2 tablespoons black pepper, finely ground
2 tablespoons ginger, finely chopped
¾ cup light soy sauce
1/3 cup oyster sauce
¼ cup rice wine
½ tablespoon sesame oil
½ cup sugar
1 teaspoon red food coloring
2kg Monterey Liempo Pork
4 tablespoons of honey
Process:
Combine ingredients and stir until sugar dissolves. Marinate time for at least 4 hours or overnight.
Grill on a rack at 300F for 15 minutes and brush with honey. Let it cool. When cool enough to handle, slice thinly and serve.
The number of ingredients in this pork recipe will provide 6 to 8 people.
Trivia:
Braising (from the French “braiser”) is a combined cooking method that uses moist and dry heat; normally the food is first sealed at a high temperature and then finished in a covered pot with a variable amount of liquid, which results in a particular flavor. Beef stew is often referred to as pot roast, although various authors differentiate between the two methods based on whether additional liquid is added.
Grades:
If you want to garnish your everyday pork roast plate to prepare for a special occasion like a Christmas party, put the pork slices on the other side of the plate and fill the other half with some vegetables like stir-fried kangkong (water/ swamp). spinach) with oyster sauce.
To make stir-fried kangkong with oyster sauce, cut one or two bunches of kangkong into two-inch lengths. Saute in a couple of tablespoons of very hot oil until softened, season with a little salt and pepper, add a couple of tablespoons of oyster sauce and stir to mix.