The other white meat

Chinese Roast Pork
the FAST AND FURIOUS edition!

Here’s something that my dad taught me a year ago.
It’s quick and easy. Prep time is fast and I suggest you marinade it for a day in the refrigerator.

What you need:
* Pork (I usually get something called “butt” and no, it’s not the pig’s ass)
* Chicken Marinade (If not, some soy or teriyaki)
* Red dye
* Sugar













First poke holes in the pork with a fork. (i made a rhyme) Stab it like you mean it. This will allow the marinade to drip into the holes as well as tenderize it.

Once you're done, pour the marinade (1/4 of the bottle) on the pork. If you're using SOY, it should be less because SOY is usually salty.
RUB IT IN.

Then apply the sugar. Sprinkle it all around the pork. *if you want it more sweet, use more.
RUB IT IN.

Once you're done, add a few drops of the red dye. *Is it really necessary? Not really, but it looks good!



Cover it and refrigerate it for the night.

Pop it in the oven at 350 degrees for about an hour. Give or take your power of your oven.


Occasionally remarinade the pork with the drippings.
*If you're feeling fancy, the last 15 minutes apply HONEY. Another could be with hoisin sauce.







AND THEN SERVE.



Great with white rice. Stephanie puts the pork on a salad.
Olivia and Ellie love it.