Cantonese roast pork is one of the most delicious meats you will eat. Pork butt is used in the recipes because it has enough fat to keep the pork moist while it is roasting. It gets its beautiful ruby red color from red food coloring that can be purchased from any gourmet shop or supermarket. Because it is crisp and sweetened with honey it taste like candy, and for this reason it is popular among the children in my family who like to eat it over a serving of steamed jasmine rice.
Mix soy sauce, sugar, 4 tablespoons honey, hoisin, bean curd, wine, garlic and food coloring in a glass baking dish. Add the pork; turn to coat. Cover and refrigerate 5 hours, turning pork often.
Preheat oven to 375 degrees F. Pour 1/2 cup water into a large roasting pan fitted with a roasting rack. Using tongs, transfer pork to rack; reserve marinade. Roast until pork is almost cooked through, basting every 15 minutes with marinade and turning the pork halfway through cooking, about 45 minutes. Continue to roast until meat thermometer inserted into center of each pork piece registers 155 degrees F, about 15 minutes longer. Brush remaining honey over pork, then cool 15 minutes. Thinly slice pork and serve.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 159 (53%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 88mg||27 %|
|Sodium 1895.6mg||65 %|
|Potassium 462.2mg||12 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 9.4g|
|Protein 24.9g||36 %|
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Calories per serving: 301
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