Very easy recipe and delivers great flavor. I used a 3 1/2 lb pork loin roast, well trimmed of its fat and marinated 24+ hours. But it's the sauce that really makes this recipe -- wonderfully rich flavor. I didn't strain the wine-broth -- just reduced it to a wonderful thick consistency -- perfect for topping the meat and a bed of rice -- or noodles or potatoes --lots of potential. We're looking forward to enjoying the leftovers.
Braised Pork Shoulder in Hoisin-Wine Sauce with Dried Plums
dory92064 Posted: 02/10/09