carroll-astana
Well-known member
I was in the States for a few days and went to Penzeys in St. Louis. The manager told me that the restaurant next door uses Penzeys chinese 5 spice powder to marinade the pork and finishes with honey ginger glaze.
Back to Astana, I bought a kilo of pork neck and put some salt and the 5 spice powder. I like Penzeys cinnamon and Sze Chuan peppercorn so I add a teaspoon of both to it. I let it marinade for a night and then freeze it. Yesterday, after defrosting it, I roasted it in the oven and brushed with the Honey Glazed by Sylvia which I found it in the Favorite Recipes.
Here is her recipe for the Honey Glazed:
Ingredients
• 2 tbsp (25 mL) liquid honey
• 4 cloves garlic, minced
• 2 tbsp (25 mL) soy sauce
• 1 tbsp (15 mL) grated gingerroot
• 1 tbsp (15 mL) vegetable oil
• 1 tbsp (15 mL) rice vinegar
• 1/4 tsp (1 mL) each salt and pepper
• 1/4 tsp (1 mL) hot pepper sauce
I mixed all the above and brushed it on the roast several times for the last 20 minutes before taking it out.
The 5 spice powder of Penzeys is so aromatic, I think I will call the manager of Penzeys to thank her for telling me this recipe.
Carroll
Back to Astana, I bought a kilo of pork neck and put some salt and the 5 spice powder. I like Penzeys cinnamon and Sze Chuan peppercorn so I add a teaspoon of both to it. I let it marinade for a night and then freeze it. Yesterday, after defrosting it, I roasted it in the oven and brushed with the Honey Glazed by Sylvia which I found it in the Favorite Recipes.
Here is her recipe for the Honey Glazed:
Ingredients
• 2 tbsp (25 mL) liquid honey
• 4 cloves garlic, minced
• 2 tbsp (25 mL) soy sauce
• 1 tbsp (15 mL) grated gingerroot
• 1 tbsp (15 mL) vegetable oil
• 1 tbsp (15 mL) rice vinegar
• 1/4 tsp (1 mL) each salt and pepper
• 1/4 tsp (1 mL) hot pepper sauce
I mixed all the above and brushed it on the roast several times for the last 20 minutes before taking it out.
The 5 spice powder of Penzeys is so aromatic, I think I will call the manager of Penzeys to thank her for telling me this recipe.
Carroll