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Show REVIEW, Pork Recipe Challenges Yard Chefs June 23, 1966 C9 HOME IMPROVEMENT Here Is a chance Tor barbecue enthusiasts to show oft their culinary skill. Once youve mastered the grilling of hamburgers, steaks and sparerlb8, its time to move on to the more glamor ms rotisserie meats. Rotisserie Pork Roast Oriental can fill this bill perfectly. Ask your meat man for a 6 pound pork rib roast with the chine bone removed. Removing the chine bone will make carving the roast very easy. With heavy cord, tie the roast at intervals of about 2 Inches. This will help the nmt keep its shape during cooking. In Next, place the ro-.an Oriental-sty- le marinade mada o' soy sauce, ginger, onion and applesauce. The combi lation will give the meat a wonderful zesty flavor and a rich, brown glaze. Place the marinated pork roast on the rotisserie sp t and cook it over low, glowto 4 hours. ing coals for Baste the meat with extra marinade during the last half hour of cooking. The best way to tell when the meat is well-on- e is to insert a roast meat thermometer l the center. The internal temperature should 3t 7-- 3-- 12 reach 185 degrees F. To carve, cut the meat into chops by slicing between the rib bones. Combine a little more applesauce with the remaining marinade and serve as a sauce with the meat. ROTISSERIE PORK ROAST ORIENTAL Pork rib roast (about 6 lbs.) with chine bone remov.j can (1 pound) applesauce 1 cup 7 -- Up 14 cup soy sauce 12 clove garlic, minced 12 teaspooa ground ginger 1 small onion, chopped 1 tablespoon salad oil Tie roast to prepare for rotisserie. Combine half'of applesauce with remaining inMarinate roast in gredients. mixture for 4 hours or longer, turning occasionally. Reserve marinade. Place roast on spit and cook over low, glowing coals, until well done, to 4 hours. (Meat thermometer should 1 3-- 12 register 185 degrees !? ) -- Baste ireiu-;i"- ' with marinade during last half hour of cooking. For sauce to serve with the meat, combine re- maining applesauce with marinade Heat thoro ighly. Makes 8 to 10 servings. w |