This Cantonese-style recipe is our favorite way to prepare pork loin. We love it with fried rice and veggies, but it's also delicious sliced and served cold as an appetizer. Try dipping it in soy sauce, hot mustard and sesame seeds. —Carla Mendres, Winnipeg, Manitoba
Total TimePrep: 10 min. + marinating Cook: 3 hours
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Chinese cooking wine or mirin (sweet rice wine)
- 4 garlic cloves, crushed
- 1 teaspoon minced fresh gingerroot
- 1 teaspoon hoisin sauce
- 1 teaspoon oyster sauce
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon salt
- 1 teaspoon red food coloring, optional
- 1 boneless pork loin roast (about 4 pounds)
- In a large resealable plastic bag, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; seal bag and turn to coat. Refrigerate at least 24 hours.
- Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low until a thermometer inserted in roast reads 145° and meat is tender, 3-4 hours. Let roast stand for 10-15 minutes before slicing.