"Frank Mancuso" > ¼¶¼g©ó¶l¥ó·s»D
...
> 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.

to prepare chinese roast pork, pork is hang horizontally and burn it by fire
directly. never use oven. if you treat it by fire, the edge of the port
will have a little dark but with a special taste that out of your
expectation.

clifford