Absolutely sensational. This is the best pork dish I have ever tried. I made it almost exactly as written, although I marinated it for 20 hours. Unlike some other writers, I think that the sesame oil and Asian chili sauce are absolutely essential. For the chili sauce, I used Guilin Chili Sauce by Lee Kum Lee, which you can buy at an Asian grocery. It's as authentic as the sauces that I used while living in China. I am puzzled, however, over the 25-30 minute cooking time for a 2lb. pork roast. After 30 minutes, the pork was only at 120 degrees. Even at the recommended 450, it took far longer to get it close to 160. I wanted it barely done, because I dislike well done pork; 50 minutes did the job. I covered the pork for the first 15-20 minutes and left it uncovered for the remainder of the time.; Next time, I'll add grated ginger, although it was delicious without it. Another nice addition is a sauce that in Japan is known simply as "Sauce." The closest that I have found here is Bull-Dog Vegetable and Fruit Sauce (semi-sweet), also available at Asian grocery stores. It's a good Worcestershire sauce substitute (I used some of this sauce in place of part of the Worcestershire).
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Absolutely sensational. This is the best pork dish I have ever tried. I made it almost...