Italian-Chinese-British roast pork crossover recipe thing
So Dave had lots of Scarborough Fair herbs left over from the Guinness Stew on St. Patrick's Day, and wanted a home for 'em. I am all over fresh herbs like white on rice. So here's what I came up with to do with 'em...
Charsiuborough Fair Roast Pork
(because the first thing I thought was rosemary and honey and pork chops, and the second thing I thought was char siu pork, and then I took the ideas and mushed 'em together, only with molasses instead of honey because of a co-worker's enthusings about rosemary-molasses venison roasts...)
Pork center loin (this one was about 3 lbs)
1/2 cup-ish molasses
1/4 cup-ish shaoxing rice wine (or sake if it's open)
1/4 cup-ish soy sauce
Somewhere up to 1/4 cup lemon juice
Lots of fresh parsley, sage, rosemary, and thyme (though mostly rosemary in this particular batch - about 4 big sprigs, leaves stripped off the stems and minced)
Lots of fresh cracked lemon pepper
2 Tbsp minced garlic
Some five-spice powder
Put all the marinade ingredients in the bottom of a big enough Ziploc bag to hold them and the meat. Cut the loin in half lengthwise (to expose more surface area to the marinade and speed the roasting process) and put the loin into the marinade, squeezing the extra air out of the ziploc before sealing it and then squidging the meat around to get the marinade covering all the surfaces.
Going to oven-roast for about an hour fifteen tomorrow, following the Joy of Cooking high-heat-then-lowered-heat pork roasting recipe.
Planning to make either rotini or cavatappi with remaining herbs, grape tomatoes, broccolini, and parmesan to go with.
I hope it ends up tasting as good as it smells... :3
(time to fall over now, zzz!)
ETA: Yep, definitely worked. The "500 for 10 minutes, then 250 until it hits 155-160 inside" made it turn out really awesome and juicy...
Charsiuborough Fair Roast Pork
(because the first thing I thought was rosemary and honey and pork chops, and the second thing I thought was char siu pork, and then I took the ideas and mushed 'em together, only with molasses instead of honey because of a co-worker's enthusings about rosemary-molasses venison roasts...)
Pork center loin (this one was about 3 lbs)
1/2 cup-ish molasses
1/4 cup-ish shaoxing rice wine (or sake if it's open)
1/4 cup-ish soy sauce
Somewhere up to 1/4 cup lemon juice
Lots of fresh parsley, sage, rosemary, and thyme (though mostly rosemary in this particular batch - about 4 big sprigs, leaves stripped off the stems and minced)
Lots of fresh cracked lemon pepper
2 Tbsp minced garlic
Some five-spice powder
Put all the marinade ingredients in the bottom of a big enough Ziploc bag to hold them and the meat. Cut the loin in half lengthwise (to expose more surface area to the marinade and speed the roasting process) and put the loin into the marinade, squeezing the extra air out of the ziploc before sealing it and then squidging the meat around to get the marinade covering all the surfaces.
Going to oven-roast for about an hour fifteen tomorrow, following the Joy of Cooking high-heat-then-lowered-heat pork roasting recipe.
Planning to make either rotini or cavatappi with remaining herbs, grape tomatoes, broccolini, and parmesan to go with.
I hope it ends up tasting as good as it smells... :3
(time to fall over now, zzz!)
ETA: Yep, definitely worked. The "500 for 10 minutes, then 250 until it hits 155-160 inside" made it turn out really awesome and juicy...