Chinese Dragon Pork Loin Dinner
This boneless pork loin is roasted with an richly flavored marinade of hoisin sauce, five-spice seasoning and ginger. Five-spice powder includes star anise, cloves, cinnamon, Sichuan black peppercorns and cloves or other zesty combinations.
1/2 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons tomatoe ketchup
2 tablespoons rice vinegar
2 tablespoons firmly packed brown sugar
4 cloves garlic, peeled minced
1 tablespoon grated gingerroot
1/2 teaspoon five-spice powder
1/2 teaspoon red food coloring, (optional)
3 1/2 pounds boneless pork loin
1/2 teaspoon salt
1/4 teaspoon ground white pepper
8 ounces Chinese wheat noodles
2 teaspoons vegetable oil
4 green onions, thinly sliced
1 red bell pepper, seeded and julienned
1 cup chopped roasted salted peanuts
- Combine hoisin sauce, soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger, five-spice powder and red food coloring (optional) in a medium saucepan. Simmer over low heat for 5 minutes. Remove from heat; allow sauce to cool.
- Meanwhile place pork in a large dish or pan; season with salt and white pepper. When sauce has cooled, coat pork evenly; marinate for 1 hour (preferably overnight), covered and refrigerated.
- When ready to bake, preheat oven to 350°F (175°C).
- Transfer pork to a shallow roasting pan and cook for about 1 1/2 hours, or until internal temperature on a meat thermometer is 160°F (70°C). Let rest out of oven for 10 minutes.
- Just before pork is done, cook noodles according to package directions. Drain, toss with vegetable oil and hold warm on serving platter.
- Slice and serve pork on top of noodles garnished with green onions, bell pepper and peanuts. Serve immediately.
Makes 8 servings.