When I was newly married,
a billion years more than 30 years ago, we lived in the middle of nowhere at least 35 miles (in any direction) from any other restaurant except for the Dairy Queen, which was, of course, delightful.. but sometimes you need some Chinese take-out or other “real food”. Anyway, there was a Chinese restaurant on the way to visit our families, which made a nice stop for supper on the way home, or for special occasions. They made a BBQ pork appetizer plate that was pretty delicious and, that by one recent account- was not available anywhere between the West Coast and Vermont, so her mother had some mailed. To Vermont. From Oregon. Delicious. Legendary BBQ Pork.
Well fine. How did they do it? I have never had it anywhere else. I remember it being somewhat dry as far as the meat went, but the sauce was amazing. What on earth did they do to make it like that? Well, here is a pretty darn good replica of how to make it for yourself. Really. It turns out to not be all that hard, and since I made this batch today for less than a dollar a serving???, that restaurant was making a FORTUNE on this stuff. Too bad they didn’t pay their taxes with all that money, because they went out of business.
Legendary BBQ Pork
- 24 oz pork loin, separated into 4 pieces
- 1/4 C Gluten-Free Tamari Soy sauce
- 1/8 C Worchestershire sauce
- 1 Tablespoon honey
- 1 Tablespoon brown sugar
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground cinnamon
- 3 cloves of garlic, minced
- 1 green onion sliced
Blend all these together and marinate the pork loin pieces at room temperature for about an hour. Place pork on a wire baking rack over a baking pan. Bake at 350, turning and basting with the leftover marinade every ten minutes for 1/2 an hour, then let bake another 1/2 hour. Remove and let the meat rest for 10 minutes, slice and serve with rice. The fresh pickle recipe is delicious with this as well.
The great thing about this recipe is that the leftovers are even better in a bento box with some rice for lunch the next day. Ask me how I know this.