Candied Pork

  • 2 pounds pork country ribs, cut into bite-sized pieces
  • ¼ cup granulated sugar
  • ¼ cup soy sauce
  • 3 T. hoisin sauce
  • 2 T. dry white wine
  • 2 T. toasted sesame oil
  • 2 cloves garlic, coarsely chopped
  • 2 pieces candied ginger, minced
  • black pepper, to taste
  • 2 T. ketchup - I prefer to use a brand with no high fructose corn syrup in it
  • 2 T. honey
  • Sliced scallions for garnish

Using a fork, prick the pork all over to help the marinade penetrate the meat.

In a bowl, mix the sugar, soy, hoisin, wine, sesame oil, garlic, ginger, and pepper. Remove half a cup of marinade and set aside. Place the meat in a large resealable bag and pour the marinade over. Press out the extra air, seal the bag, put it on a plate, and place it in the refrigerator for at least a half hour and up to four hours.

Place the reserved marinade in a small saucepan and bring to a boil to reduce by half. Once reduced, add the ketchup and honey to make a glaze; set aside.

Preheat the oven to 300° F. Line the bottom of a broiler pan (or a sheet pan) with foil and then place a wire rack on the pan. Remove the pork from the marinade and lay it on the rack. Pour ¼ cup water into the bottom of the pan and cover the pan tightly with foil. Roast, covered, for 20 minutes. Remove the foil, and continue roasting until the meat begins to brown, 30-40 minutes. Remove the pan and allow the pork to rest while you prepare the broiler.

Heat the broiler and broil 7-9 minutes until the meat is fairly dark. Use a brush to paint the pieces of pork with a generous layer of the glaze; return to broiler. Watch carefully; broil for 3-4 minutes until the glaze is bubbly and dark brown in spots. Flip the meat and repeat the process.

Cool slightly and serve with the remaining glaze, sliced scallions, and steamed rice.

  • Yields: 8 servings
  • Preparation Time: 90 minutes, plus marinating time
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