GLAZED PORK

Glazed Pork image

This grilled (or broiled) slab of pork resembles Chinese roast pork. It is a vital component of arroz gordo, a dish from Macau. But it can easily stand on its own. Just be sure the meat is at least 2 inches thick so it will brown nicely without overcooking. Slice it to serve as an appetizer with strong mustard, or add it at the last minute to stir-fried mushrooms. You could substitute pork loin for the shoulder.

Provided by Florence Fabricant

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1/2 cup dry white wine
2 tablespoons soy sauce
1 tablespoon Chinese oyster sauce
1 teaspoon sweet paprika
1/2 teaspoon cinnamon
5 tablespoons honey
1 1/2 tablespoons cornstarch
1 pound pork shoulder, about 6 inches long

Steps:

Combine wine, soy sauce, oyster sauce, paprika, cinnamon and honey in a saucepan. Add 2 tablespoons water. Bring to a simmer. Mix cornstarch with 2 tablespoons cold water and whisk into sauce. Cook until thickened. Remove from heat and let cool.
Place pork in a heavy resealable plastic bag. Add half the sauce and mix well with pork. Seal bag and refrigerate overnight. Refrigerate remaining sauce.
Bring pork to room temperature and heat a grill or broiler. Sear pork, turning once or twice, until glazed, browned and cooked through, 6 to 10 minutes, depending on the heat of the grill. A thermometer should read 145 degrees.
Just before serving, slice pork 1/2 inch thick. Baste with reserved sauce. Serve immediately if desired.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 9 grams