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Ingredients
- 1 c. Water
- 6 Tbsp. Sugar
- 1 Tbsp. Salt
- 1/2 c. Dark soy sauce
- 1/4 c. Rice wine
- 1 cl Garlic
- 3 slc Ginger root
- 3 lb Pork -- butt, shoulder, Tenderloin
Directions
- PREPARATION:Heat water and add in sugar and salt, stirring till melted. Remove from stove. Add in soy sauce and rice wine. Smash, peel, and mince garlic, and add in to the soy sauce mix. Peel and mince ginger root and add in. Mix well.
- Place meat in a bowl and pour the mix over it. If meat is not completely covered, you will need to turn it frequently as it marinates.
- Allow it to stand in the refrigerator for 48 hrs. (You can cheat and make the marinating time shorter - never shorter than 6 hrs - but the longer the time, the more the meat will tenderize and absorb the fine flavor.)
- Pour off marinade, but don't wipe meat. Place the meat on a rack in a baking pan.
- COOKING:Heat oven to 450-degrees. Bake the meat for 10 min. Reduce heat to 250-degrees and bake for 30 min. Turn meat over and bake for another 30 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 525g | |
| Calories 447 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14176mg | 591% |
| Potassium 330mg | 9% |
| Total Carbs 90.15g | 24% |
| Dietary Fiber 1.2g | 4% |
| Sugars 77.83g | 52% |
| Protein 8.58g | 14% |
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