Sweet and Spicy Pork
1/2 cup low-sodium soy sauce
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
1 tablespoon grated fresh garlic
1 teaspoon Chinese five-spice powder (optional)
kosher salt and black pepper
3 1/2 pounds pork butt, trimmed of excess fat and cut into 2-inch pieces
In a 10×13 Pyrex dish, rub the pork with all of the spices. Bake for 30 minutes per pound in a 350 degree oven. Test with a thermometer to insure the pork is cooked until 160 degrees – well done although you can cook to medium between 140-145 degrees which isn’t considered “Okay” by the FDA for health reasons.
I served this with a lovely hoisin sauce on the bottom – I used the Central Market brand and just placed a bit on the plate before sliced pork on top. I cooked a few cups of white rice which helped sop up the sauce and then placed a nice bowl of sugar snap peas with only simple salt and pepper.
Adding a bit of water to the dish would allow for you to add veggies to the dish itself. Think cabbages, bok choy, onions, even bamboo shoots and water chestnuts. This dish could benefit from egg rolls or even just the spicy Asian mustard on the side. I made this and it seems the perfect size for a four person meal if you use a 3.5 lb pork amount, as you may need to trim away from the bone and skin to serve – losing a little.
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