[b-man]

Pernil Asado Estilo Chino-Cubano

Yield: 6 Servings

Ingredients:

1 ea (4 and one-half to 5-pound) pork loin
3 tb soy sauce
3 tb sherry
2 tb hoisin sauce
1/4 c mashed cooked black beans
2 tb five-spice powder
2 tb minced garlic
3 tb sugar


Mix one-quarter cup honey, with one-quarter cup boiling water, for
basting.

Preheat oven to 425 degrees. Rinse pork and pat dry. Place on
rack in a roasting pan and fill bottom of pan with 1 inch of water.

In a mixing bowl, combine soy sauce, sherry, hoisin sauce, black
beans, five-spice powder, garlic and sugar. Mix well. Coat pork loin
with mixture, rubbing meat all over until the mixture is used up.

Roast pork 15 minutes, then reduce heat to 325 degrees and cook 1 to
1 and one-half hours, basting every 15 minutes with honey and water
mixture.

When done, remove from oven and let cool slightly. Transfer
to serving platter.

Serves 6-8.

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Five Spice Powder Recipe

This is the only five spice powder combo that I know of, which could be applicable to the above dish.

Ingredients:

1 tablespoon cloves
1 tablespoon black peppercorns
1 1/2 teaspoon malagueta pepper
1 1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon

Directions:

Grind together the cloves, peppercorns, and malagueta pepper. Add the nutmeg and cinnamon and blend well. Store in an airtight container. Use to flavor lamb, pork and vegetable dishes.