Barbecued Loin Of Pork
|Pork loin||5 Pound|
|Boiling water||3 Quart|
|White vinegar||1 Cup (16 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Fresh ginger/Ginger - 2 teaspoons, ground||3 Tablespoon, chopped or coarsely grated|
|Glazed pineapple||1⁄2 Cup (8 tbs) (As Needed)|
1. Using a damp paper towel, wipe pork.
2. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. In an oval Dutch oven (about 8-quart size) or a heavy kettle, large enough for roast and liquid to almost cover, with a tight-fitting lid; pour boiling water and vinegar.
4. Place pork in the liquid with the fat side down; bring it to boil.
5. Lower the heat, cover and simmer very gently for 2 hours; the liquid should barely bubble.
6. In a small bowl, mix together lemon juice, soy sauce, sherry, garlic and ginger.
7. In a shallow bowl, place the pork and pour all the marinade over it.
8. Cover and refrigerate for several hours or overnight; turn occasionally.
9. Remove pork and reserve marinade.
10. On a spit, secure the pork.
11. Place the spit at 8 inches from the prepared coals.
12. Place a pan under pork for accumulating drippings.
13. Let the pork roast for about 40 minutes until it is nicely glazed and browned; baste often with marinade.
14. Remove pork from spit.
15. Garnish with glazed pineapple.
16. Serve with the drippings.