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Roast Pork and Tung Po Pork

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Roast Pork (4 American servings / 8 Chinese servings)

2 pounds boneless pork tenderloin
1 clove garlic, crushed
3 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon hoisin sauce
Freshly ground black pepper
2 teaspoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground anise
2 tablespoons oil
2 tablespoons honey

Cut pork along the grain into pieces 6 inches long. 2 inches wide and 1 inch thick. Mix the remaining ingredients except the oil and honey in a shallow dish. Add the pork and coat it on all sides with the mixture. Let stand 2 to 3 hours, turning the pork slices once during the period. Drain and reserve the marinade. Transfer the pork to a rack with a drip pan underneath. Place a shallow pan of hot water on the bottom of a preheated 425 oven. Roast the pork in the oven 15 minutes. Combine 2 tablespoons reserved marinade with the oil. Brush the pork with honey. Turn the slices and brush the other side. Continue to roast 10 minutes. Remove from the oven and slice pork across the grain into 1/4 inch thick slices. Serve hot or cold or use as directed in other recipes.

Tung Po Pork (4 American servings / 8 Chinese servings)

2 pounds pork loin with skin
2 tablespoons salt
4 cups water
2 scallions, cut into 1 inch pieces
4 tablespoons soy sauce
2 tablespoons sherry
1 thin slice fresh ginger root, minced
1 tablespoon sugar
1 cup shredded Chinese cabbage
1 tablespoon cornstarch dissolved in
3 tablespoons water

Cut pork in 3 inch squares and rub with salt. Let stand 1 hour. Rinse pork under cold running water, place in a heavy pan with the 4 cups water and bring to a boil. Remove the pork with a slotted spoon and rinse undr cold running water and return the pork to the pan. Cover and simmer 1/2 hour. Add scallions, soy sauce, sherry and ginger root. Simmer, covered, 11/2 hours. Remove the pork from the broth and place, skin side down, in a shallow heatproof dish. Sprinkle with sugar, place in a steamer and steam 45 minutes. Meanwhile add the cabbage to the broth and simmer 20 minutes. With a slotted spoon, transfer cabbage to a serving plate. Top with the pork, skin side up. Add the dissolved cornstarch to the simmering broth and stir untuil thickened slightly. Pour a few spoonfuls of the sauce over the pork and serve.


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