Chinese Pork

Last night we went out for dinner at an Asian restaurant, Axia, here in Mississauga. The menu was huge, with sections for Chinese, Japanese/Korean, and Vietnamese dishes. The chef ordered the sushi sampler and beef teriyaki, and I ordered spring rolls and lemon chicken. The appetizers were good, but neither of us were crazy about our main course. It was nice to get out for dinner, but next time we’ll try a different place.

Next time we want something Asian, we could try this Chinese Pork recipe. My mom passed it along to me, and I think it came from a V-H brochure. It calls for 2-1/2 hours of sitting/marinating, so plan ahead, or skip the salt/sugar step if you’re using tender pork.

Chinese Pork

  • 2 to 3 lbs boneless pork fillets
  • 4 tbsp soya sauce
  • 2 cloves garlic, finely chopped
  • 2 tbsp honey
  • 1 tbsp red wine
  • 2 tbsp plum sauce
  • Sugar and salt
  1. Cut pork into strips 2″ wide and 1/2″ thick.
  2. Sprinkle each piece of pork with sugar and salt, let stand for 2 hours.
  3. In a large bowl, mix soya sauce, garlic, honey, wine and plum sauce. Stir well.
  4. Pour over meat and marinate for 30 minutes, turning occasionally.
  5. Remove meat and bake in oven at 375°F about 20 minutes.
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