Roast pork with honey

Have you ever felt the same as the author, when we went to the noodle

shop?  When we ordered egg noodle soup with roast pork, we got a lot of

egg noodle but not much pork.  And if we order extra we might not get the

same as we want.  So the author had an idea: by cooking roast pork on its

own we can eat as much as we want.  We buy egg noodle and add the roast

pork that we cooked.  The instructions aren’t complicated, but it does take

some time to cook.  The author always cooks in large amounts, so doesn’t

need to cook so often.

Ingredients:

Pork (choose some part that you like)      1    kilogram

Honey        2 tablespoons

Chinese cooking wine      1 tablespoon

Light soy sauce      1 tablespoon

Pepper powder          1 teaspoon

Salted soya bean (crushed)      1 tablespoon

Ginger (crushed)       1   tablespoon

Garlic (crushed)      1 tablespoon

Cooking oil      2   tablespoons

Corn flour (1 tablespoon mixed with water)     3 tablespoons

Ketchup      1 tablespoon

Instructions:

1. Put cooking oil in a pot, add garlic and heat over medium-low.  Add ginger,

salted soya bean, ketchup, Chinese cooking wine, light soy sauce, and stir

for a while.  Add corn flour (mixed with water), and stir until mixed well.

Turn off heat.  Remove the pot from heat.

2. Rinse pork with water.  Wait until pork is dry.  Mix pork with combined

ingredients above.  Add honey, pepper powder and combine again.

Marinate for 30 minutes.

3. Transfer pork to a rack set inside oven.  Heat oven to 350 Fahrenheit

(175 Celsius).  Roast pork for 15-20 minutes (during this time the pork will

release its juices from roasting).  Meanwhile, flip pork over and baste with

combined ingredients from #2.  Roast port until cooked.  Place pork on a

plate.  The pork will be sweet and a bit salty.  You can eat it with rice or egg

noodle soup.  The juice that results from roasting can be use to make a gravy

use to dress on rice, a dish called “Kao Moo Daeng” (Thai Red BBQ PORK

with Rice).