Succulent Stuffed Pork Recipe - Cooking Index
Succulent Stuffed Pork Recipe - Cooking Index
If you're looking for something special, you've selected the right recipe. Tender pork and a flavorful stuffing of Chinese sausage, greens, and seasonings create a magnificent roast pork entree.
Type: Pork| 1 | Boneless pork loin - (abt 2 1/2 lbs) - butterflied | |
| Marinade | ||
| 2 tablespoons | 30ml | Soy sauce |
| 2 tablespoons | 30ml | Dry sherry or Chinese rice wine |
| 1/2 teaspoon | 2.5ml | Chinese five-spice powder |
| Cooking | ||
| 1 | Chinese sausage - (abt 2 oz) - cut 1/4" cubes | |
| 1 | Onion - coarsely chopped (medium) | |
| 1 | Green onion, including top - thinly sliced | |
| 1 | Mustard greens - (8 to 10 oz) - chopped | |
| = (or Swiss chard) | ||
| 1/2 cup | 73g / 2.6oz | Diced water chestnuts |
| 2 tablespoons | 30ml | Soy sauce |
| 1 tablespoon | 15ml | Rice vinegar |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Cornstarch |
| 1 tablespoon | 15ml | Hoisin sauce |
To butterfly the pork loin roast, split it in half horizontally, almost all the way through, leaving one long edge attached, and unfold the halves like the wings of a butterfly. Ask your butcher to butterfly it for you if you like.
Combine the marinade ingredients in a small bowl and rub over the pork. Let stand for 20 minutes.
Place a wok or wide frying pan over high heat until hot. Add the sausage and cook for 1 minute. Add the onion and green onion and cook for 1 minute. Add the mustard greens, water chestnuts, soy sauce, vinegar, and pepper and cook until the greens are wilted, about 2 minutes. Add the cornstarch; mix well and let cool.
Preheat the oven to 350 degrees. Spread the hoisin sauce over the open surface of the pork, then spread the stuffing evenly to within one inch of the edge. Roll the roast tightly and secure it with string, tying it once lengthwise then crosswise at 2-inch intervals. Place the roast on a rack in a large foil-lined baking pan. Bake uncovered to an internal temperature of 155 degrees, about 1 1/2 hours. Remove the roast from the oven and let it stand for at least 10 minutes before cutting it into thin slices (the internal temperature will rise to 165 degrees).
This recipe yields 6 servings.
Variation: The roast can be braised in a wok. Brown the surface first in a little oil, add the chicken broth to a depth of 1 inch, cover, and simmer for 1 1/2 hours, or until the internal temperature reaches 165 degrees.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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