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Roast Honey Plum Pork(rec n pic)

 
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Wed Mar 26, 2008 8:43 am    Post subject: Roast Honey Plum Pork(rec n pic) Reply with quote



sliced, and back to grill to crisp up the skin


Ingredients
1 kg Pork loin with skin, rolled up and bound

Marinating sauce, stir to mix
juice from 1 lemon
200ml Thai Plum sauce*
200ml water
50ml honey

Method
1. Marinate pork in sauce for at least 24 hours.
2. Roll up the pork and use raffia strings to tie up the pork.
3. Preheat oven to 240C.
4. Roast pork in oven for 50 mins.
5. Brush pork every 10 mins with remaining sauce.
6. Remove when done to cool before slicing.
7. Put it back to the oven and grill till the skin is slightly burnt and crispy. (About 10 to 15 mins, depending on oven used)

8. cook the remaining sauce in a pot till the thickens.
9. Serve pork with plum sauce

Notes
1. You can use other cuts of the pork for this. Use cuts that has enough marbling inside the meat if you are not using those with the skin/fat on the exterior.

2. Thai Plum sauce is sweet and slightly sour. And its a 'pourable' sauce. So its easier to use it as a sauce for marinating.

If you use Plum sauce that is in jar form like Lee Kum Kee's, you have to melt it down with the water by heating it over a pot.

One last note, 1kg of pork may seems to be alot for a small family. But after its cooked, the meat will shrink to 850g.

Leftover meat can be kept in the fridge for 3 days. You can use it the next day (heated up) with fried rice, noodles, or even as sandwiches!


Notes for LG SolarDom oven
1. Set to CONV at 220C
2. Roast the meat for 45 minutes
3. Remove to slice the meats.
4. Return to the oven
5. Set to GRILL : GR1 mode
6. Grill for 8 mins
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gan55
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PostPosted: Wed Mar 26, 2008 1:29 pm    Post subject: Reply with quote

Hmmm... won't the raffia string melt in the oven?
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Mouse
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PostPosted: Thu Mar 27, 2008 12:52 pm    Post subject: Reply with quote

EXTREMELY beautiful but sinful temptation leh!
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yuribake
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PostPosted: Thu Mar 27, 2008 12:54 pm    Post subject: Reply with quote

Hi gina, can't wait to try this recipe. Would you be able to post a photo of the Thai Plum Sauce? I thought it was Lee Kum Kee's plum sauce :p
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Gina
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PostPosted: Thu Mar 27, 2008 1:00 pm    Post subject: Reply with quote

gan55 wrote:
Hmmm... won't the raffia string melt in the oven?


ai ya..sorry lah. Embarassed I can't remember what that strings is called now. The one we use in post office.
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Gina

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Gina
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PostPosted: Thu Mar 27, 2008 1:03 pm    Post subject: Reply with quote

Mouse wrote:
EXTREMELY beautiful but sinful temptation leh!


yah, I know! so I stop eating pastries for 4 months because its just as fattening too. I would die for Roast meat than baked pastries eat loves
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Gina

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nora
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PostPosted: Thu Mar 27, 2008 1:26 pm    Post subject: Reply with quote

Gina wrote:
ai ya..sorry lah. Embarassed I can't remember what that strings is called now. The one we use in post office.


Gina

It's called cotton twine.


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Last edited by nora on Thu Mar 27, 2008 2:05 pm; edited 1 time in total
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Gina
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PostPosted: Thu Mar 27, 2008 1:37 pm    Post subject: Reply with quote

Nora

yeah..that's the one..okay, try to remember what it is called. Smile
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Gina

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kwf
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PostPosted: Thu Mar 27, 2008 6:04 pm    Post subject: Reply with quote

Here's my version using pork shoulder butt (五花肉). yummy




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Gina
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PostPosted: Thu Mar 27, 2008 8:55 pm    Post subject: Reply with quote

oy WF

why never bring a few slices for me huh? bawling tears
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kwf
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PostPosted: Thu Mar 27, 2008 10:03 pm    Post subject: Reply with quote

Next round ok? grin
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yuribake
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PostPosted: Fri Mar 28, 2008 9:06 am    Post subject: Reply with quote

omg gina and wf, both look absolutely gorgeous. I'm going to buy some pork (tonight if possible) and marinate! Can wait to sink my teeth into it. Haven't had time to bake lately so how?
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Gina
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PostPosted: Fri Mar 28, 2008 9:26 am    Post subject: Reply with quote

yuribake wrote:
omg gina and wf, both look absolutely gorgeous. I'm going to buy some pork (tonight if possible) and marinate! Can wait to sink my teeth into it. Haven't had time to bake lately so how?



grin buy MORE pork.if cannot finish, just ring WF or me..we will find time to drop by. island yummy hotdogs
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Gina

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Mouse
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PostPosted: Fri Mar 28, 2008 11:51 am    Post subject: Reply with quote

REally 'hate' you......I am on diet, weight went up 4kg eversince I joined this forum!

NOW, with this juicy honey plum pork pic here, HOW TO?
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Gina
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PostPosted: Fri Mar 28, 2008 12:19 pm    Post subject: Reply with quote

Mouse wrote:
REally 'hate' you......I am on diet, weight went up 4kg eversince I joined this forum!

NOW, with this juicy honey plum pork pic here, HOW TO?


4kg only? Smile love Still, to me, its a compliment. It shows that you have been cooking and baking for your loved ones more often. yummy
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Gina

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kwf
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PostPosted: Fri Mar 28, 2008 1:47 pm    Post subject: Reply with quote

yuribake wrote:
omg gina and wf, both look absolutely gorgeous. I'm going to buy some pork (tonight if possible) and marinate! Can wait to sink my teeth into it. Haven't had time to bake lately so how?


Yuri, buy those with strips of fats in between. They will roast to perfection and it will not be oily. yummy

Cannot finish remember to call Gina and me har. grin
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yuribake
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PostPosted: Fri Mar 28, 2008 2:00 pm    Post subject: Reply with quote

Thanks wf for the tip, I sure hope I can find either shoulder butt or loin at shopnsave tonight. Oh sure, I'll call if you and gina if both of u don't mind coming over to Bt Batok grin
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Mouse
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PostPosted: Sat Apr 05, 2008 8:25 am    Post subject: Reply with quote

Gina wrote:
Mouse wrote:
REally 'hate' you......I am on diet, weight went up 4kg eversince I joined this forum!

NOW, with this juicy honey plum pork pic here, HOW TO?


4kg only? Smile love Still, to me, its a compliment. It shows that you have been cooking and baking for your loved ones more often. yummy


YES YES Gina, cant agree more, been cooking more often. This is really a fabulous handy site for cooking/baking references!!

HUGZzzzzzzzzzzzzz n lots of thanks!
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May May
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PostPosted: Wed Jan 07, 2009 1:18 pm    Post subject: Reply with quote

Gina

Does this pork taste sweet? It's not sourish right?
Can 1 kg of pork serve for 12-15 people? Enough?

Also, the maximum temperature for my oven is 220C only, so can I use this temperature but bake it for a longer period?

Regards...May
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Gina
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PostPosted: Wed Jan 07, 2009 1:49 pm    Post subject: Reply with quote

May May wrote:
Gina

Does this pork taste sweet? It's not sourish right?
Can 1 kg of pork serve for 12-15 people? Enough?

Also, the maximum temperature for my oven is 220C only, so can I use this temperature but bake it for a longer period?

Regards...May


May

its a cross of sweet with a hint of plum sourness. Not sour like lemon juice sour.

yes, I guess with 220C, you have to bake longer.
1kg of pork, after roasting, it will shrink to about 850g. May not be enough if frens or family loves pork. Just a guide for you, for my family who loves pork(especially this one I do every time), I had to buy 5kg to roast. see stars After roasting, slicing, its reduced to 4kg..and still not enough to go round! my mom always scold me! bawling tears
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Gina

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May May
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PostPosted: Wed Jan 07, 2009 1:58 pm    Post subject: Reply with quote

Gina

We're not having this pork for a main dish so might be enough. I'm still looking for any healthy + less milk + less cheese + less sourish things to cook for grandparents for CNY. So, I dont know if I'll be making this yet.

Have to really look through recipes to see whats suitable or not first.

Thanks anyway for your clarifications

Regards...May
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