On Tue, 07 Oct 2003 19:44:08 GMT, Frank Mancuso
> wrote:

>After trying this a number of times, and giving up(because it never
>comes out right), I am doing it again. I have two pieces of pork (not
>the loin, but strips of butt),and they have been marinating overnight in
>a concoction made from various recipes, along with a packet of that NOH
>package mixed with a little water(that should give it the red color).
>I'm thining of cooking them in the oven(250-275) on a low heat for a
>couple hours
>OR
>325-350 for an hour.
>Any sugestions on the method I'd appreciate.

I have always roasted the loins at 300-325 on a rack over a pan of hot
water. My marinade is hoisin sauce, 5 spice powder, garlic, ginger
and enough water to blend. A few drops of red food coloring is
typically added in "older Cantonese" restaurants.

CRP does not have the dark, luscious charring on the outside that one
desires with roasted beef or lamb. The pan of water adds great
moistness to the pork but sacrifices the outside crust.

CRP is typically made with loin. The butt cut is more fibrous and
better suited for slow "red" cooking. It'd be like making a filet
mignon dish with shoulder. Not right.