After reading the other reviews, I made quite a few changes. I used only 1 cup of soy sauce, added 1/2 tsp bottled minced ginger, and then I baked it (low and slow to avoid burning the marinade) under aluminum foil for 30 minutes at 350F, removed foil and inserted a digital thermometer, and finished cooking to 165F. Meanwhile, I poured the excess marinade in a sauce pan, added 1/4 cup chinese rice wine, and boiled for 5 minutes for safety, then simmered while the pork cooked. The reduced sauce ended up the best part of the meal!
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After reading the other reviews, I made quite a few changes. I used only 1 cup of soy sauce,...