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INGREDIENTS |
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12 pork strips |
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2 tbsp soy sauce |
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2 tbsp rice wine |
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2 tbsp sugar |
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½ cup garlic minced |
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¼ cup Jamaican jerk-bq sauce |
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1 tsp allspice |
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1 tsp garlic powder |
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1 tsp onion powder |
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3 tbsp honey |
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3 tbsp Boiling water |
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PREPARATION |
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1. Put the strips in
a bowl with the jerk-bq sauce, seasonings, soy sauce and wine and mix
well to coat them thoroughly. |
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2. Marinate
overnight in the refrigerator. Remove the pork from the sauce and baste
the strips with the sugar mixture. |
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3. Use curved
skewers to hang the meat from the top shelf of the oven over a large pan
filled with water to a depth of ¼ inch. |
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4. Roast the pork at
350F for 45 minutes, basting occasionally with the honey. Increase the
heat to 425F and roast for 20 minutes. |
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5. When the pork is
cool cut it into ½-inch slices. Arrange the pork slices on a platter. |
