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HONEY GLAZED LOIN OF PORK | |
2 kg loin of pork 1/2 tsp. salt Pinch five spice powder 1 tsp. salt, extra 2 tbsp. oil 1/3 c. honey 1 1/2 tbsp. soy sauce 1/2 c. orange juice 1 tsp. grated ginger 1 tsp. corn flour 2 tbsp. water STUFFING: 30 gr butter 2 shallots 1 stick celery 1 sm. green apple 2 c. fresh bread crumbs 1 egg white Ask butcher to bone pork and to score rind well. Open loin of pork, rind side down, on board. Combine salt with five spices powder, rub over inside of pork. Put prepared stuffing along center of pork. Roll up, secure with string. Rub extra salt and oil well to rind. Place in hot oven 10 to 15 minutes or until rind starts to crackle. Reduce heat to moderate, cook further 1 hour. Pour combined honey, soy sauce, orange juice and ginger over pork. Bake further 20 minutes, spooning sauce over occasionally until loin is cooked through. Remove pork from baking dish, remove string, keep warm. Strain pan juices into a small pan, stand a few minutes, then skim off all fat. Add blended corn flour and water, stir over until sauce boils and thickens. STUFFING: Melt butter in pan, add chopped shallots and chopped celery, saute few minutes. Add peeled, cored and finely chopped apple, cook 1 minute, remove from heat. Mix in bread crumbs and egg white. Serves 8. |
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