Cantonese Barbecued Pork Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 21, 2007
This was almost like the pork they sell in Chinatown. I marinaded the pork overnight and hung it to cook in my oven. Using paperclips work really well. though i found it hard to baste the pork because it was hanging. The color didn't reflect it's great flavor...I guess that's why the professionals use food coloring.
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Cooking Level: Beginning

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Reviewed: Sep. 8, 2006
I marinated a boneless pork loin overnight and cooked it on the grill. It was delicious.
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Cooking Level: Intermediate

Home Town: Hamilton, New Jersey, USA
Living In: Richboro, Pennsylvania, USA

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Reviewed: Sep. 1, 2006
WARNING: This can make a huge mess of your oven! With that said and after cleaning up the mess from the first batch, I have since learned a few lessons. The cleaniest way to make this is place a cake rake in a roasted pan lined with foil because the basting sauce with drip off the pork and either get burned into your pan taking forever to soak and scrub off, or drip into your oven requiring you to clean if. This is an excellent recipe and quite as good as what you get in Chinese restaurants. However, it is time consuming so if you go through the effort of making a batch and you know you like it, make a double or triple batch because it does not take anymore time than a single and extras freeze well.
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Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: May 16, 2006
This Tastes just what you said, This Excellent!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! The flavor is unbelievable!!!!!!
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Cooking Level: Professional

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Reviewed: Nov. 14, 2003
My family loved this! I did add the chinese five spice as suggested. marniated this for about 10 hours, and then put the pork roast on a rotissery cooker. I basted the gravy on it through the cooking time, and it came out SO juicy and tender! This is one I will definately be making again. I used the leftovers to make some pork fried rice too.
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Cooking Level: Expert

Home Town: Anaheim, California, USA
Living In: Houston, Texas, USA
Reviewed: Aug. 10, 2002
*almost* what i was looking for. maybe it had too much hoisin... i don't know. i wanted less sweet (it really wasn't overly sweet to other people) and more savory. i used to eat vietnamese sandwiches from this excellent cafe in houston -- and they used this kind of meat. i used french rolls, cucumber, cilantro, carrot slivers & slivered jalapenos to make my sandwiches. overall this was a huge time consumer to make, using my oven to cook little batches at a time. i don't know if i'm going to make this again any time soon, but i will more than likely make it again, with tiny alterations.
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Reviewed: Jul. 19, 2001
a real hard recipe to find but the flavor and taste is great if you livein a country to get the spices
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