Barbecued Loin Of Pork Recipe
Ingredients
| Loin of pork - 5-lb | ||
| Salt | 1 To taste | |
| Pepper | 1/8 Teaspoon | |
| Water | 3 Quart | |
| White vinegar | 1 Cup (16 tbs) | |
| Marinade | ||
| Lemon juice | 1/2 Cup (16 tbs) | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| Sherry | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| Fresh ginger - 3 tablespoons, chopped or coarsely grated or ginger - 2 teaspoons, ground | ||
| Glazed pineapple - as needed | ||
Directions
GETTING READY
1. Using a damp paper towel, wipe pork.
2. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
MAKING
3. In an oval Dutch oven (about 8-quart size) or a heavy kettle, large enough for roast and liquid to almost cover, with a tight-fitting lid; pour boiling water and vinegar.
4. Place pork in the liquid with the fat side down; bring it to boil.
5. Lower the heat, cover and simmer very gently for 2 hours; the liquid should barely bubble.
6. In a small bowl, mix together lemon juice, soy sauce, sherry, garlic and ginger.
7. In a shallow bowl, place the pork and pour all the marinade over it.
8. Cover and refrigerate for several hours or overnight; turn occasionally.
9. Remove pork and reserve marinade.
FINALISING
10. On a spit, secure the pork.
11. Place the spit at 8 inches from the prepared coals.
12. Place a pan under pork for accumulating drippings.
13. Let the pork roast for about 40 minutes until it is nicely glazed and browned; baste often with marinade.
SERVING
14. Remove pork from spit.
15. Garnish with glazed pineapple.
16. Serve with the drippings.
1. Using a damp paper towel, wipe pork.
2. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
MAKING
3. In an oval Dutch oven (about 8-quart size) or a heavy kettle, large enough for roast and liquid to almost cover, with a tight-fitting lid; pour boiling water and vinegar.
4. Place pork in the liquid with the fat side down; bring it to boil.
5. Lower the heat, cover and simmer very gently for 2 hours; the liquid should barely bubble.
6. In a small bowl, mix together lemon juice, soy sauce, sherry, garlic and ginger.
7. In a shallow bowl, place the pork and pour all the marinade over it.
8. Cover and refrigerate for several hours or overnight; turn occasionally.
9. Remove pork and reserve marinade.
FINALISING
10. On a spit, secure the pork.
11. Place the spit at 8 inches from the prepared coals.
12. Place a pan under pork for accumulating drippings.
13. Let the pork roast for about 40 minutes until it is nicely glazed and browned; baste often with marinade.
SERVING
14. Remove pork from spit.
15. Garnish with glazed pineapple.
16. Serve with the drippings.
Chef
