SC - Re: Help - Dangerous Herbs

[Lee-Gwen Booth]

Well, since you asked.  It's not a recipe I can document, but I do know that
roast pork was a dish served in China 'way back into legendary times.  And I'm
fairly certain that all of the ingredients are period...so I guess this would be
a "periodoid" sort of dish, but one that is really good.  I don't have
quantities for the seasonings as I've been making it for many, many years and
have forgotten the exact measurements.

Red Roasted Pork

Pork Roast...I usually use tenderloin, but anything will work...it even works on
ribs.
honey
hoisin sauce
five spice powder
sesame oil
soy sauce
rice wine--sake or the Chinese rice wine
star anise

Make a marinade out of the ingredients (all except for the roast!).  I would
estimate about a quarter of a cup of honey to a cup of soy and a half cup of
wine.  I'd use about a tablespoon of sesame oil, a teaspoon of hoisin and a
half-tsp. of five spice.  Throw in about a half dozen stars or so.  These
measurements are not exact...taste the marinade as you add stuff.  Marinate the
pork for at least a couple of hours.   I usually do it overnight.

Cook the roast in a 350 oven until done, usually an hour or so, depending on the
size of the roast.  Every 15 - 20 minutes, brush the roast with either hoisin or
honey, alternating which one you use.  This will create a lovely crust on the
roast.

The only complaint I've ever had is that the roast sometimes looks like it's not
done...the hoisin causes the meat to have a reddish cast.

Enjoy!

Kiri


Ron and Laurene Wells wrote:

> THANK YOU!  I believe this much more consice definition is what people were
> hoping for all along.  And it is a much more complete answer than I *or
> anyone else I've seen) was able to provide.  Thank you for
> contributing.  Perhaps now someone will share some of the recipes they are
> using Fennel, Aniseed, or star anise in???
>
> I personally detest the flavor of liccorice, but my husband LOVES it.  So
> I'm willing to cook something liccorice flavored once a year or so.  :)  I
> haven't done this for over a year, so maybe it's time now?
>
> -Laurene
>
> At 10:08 AM 7/24/2000 -0500, you wrote:
> >Date: Mon, 24 Jul 2000 10:04:56 -0500
> >From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> >Subject: RE: SC - Anise, Fennel (and a bit of dill)
> >
> >Anise is Pimpinella anisum, a plant of the carrot family of Mediterranean
> >origin, which is now widely cultivated as a flavoring agent.  Anise seed or
> >aniseed are the seeds of this plant.
> >
> >Fennel is a common name several different herbs.  Today, fennel usually
> >refers to Foeniculum vulgare of Eurasian origin.  Also referred to as sweet
> >fennel.
> >
> >Star anise is the eastern Asian Illicium verum and commonly refers to the
> >star shaped seed pods or the seeds from those pods.
> >
> >Anise hyssop is a North American herb, Agastache foeniculum, whose leaves
> >are commonly used for tea.  I've never had the tea, so I can't say if it
> >tastes like anise, but the seeds smell something like anise seed.
> >
> >Dill is a Eurasian member of the carrot family, Antheum graveolens.  Some
> >references state dill is the biblical anise.
> >
> >Bear
>
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