Glazed Pork, Korean Spinach, oven fried Yams.

Glazed Pork

FLORENCE FABRICANT YIELD8 to 10 

The grilled (or broiled) slab of pork for arroz gordo, a dish from Macau, resembles Chinese roast pork. But it can easily stand on its own. Just be sure the meat is at least 2 inches thick so it will brown nicely without overcooking. Slice it to serve as an appetizer with strong mustard, or add it at the last minute to stir-fried mushrooms. You could substitute pork loin for the shoulder.

Featured in: An Entertaining Plan To Maximize Mingling. 

½ cup dry white wine

2 tablespoons soy sauce

1 tablespoon Chinese oyster sauce

1 teaspoon sweet paprika

½ teaspoon cinnamon

5 tablespoons honey

1 ½ tablespoons cornstarch

1 pound pork shoulder, about 6 inches long

1 Combine wine, soy sauce, oyster sauce, paprika, cinnamon and honey in

a saucepan. Add 2 tablespoons water. Bring to a simmer. Mix cornstarch

with 2 tablespoons cold water and whisk into sauce. Cook until thickened.

Remove from heat and let cool.

2 Place pork in a heavy resealable plastic bag. Add half the sauce and mix

well with pork. Seal bag and refrigerate overnight. Refrigerate remaining

sauce.

3 Bring pork to room temperature and heat a grill or broiler. Sear pork,

turning once or twice, until glazed, browned and cooked through, 6 to 10

minutes, depending on the heat of the grill. A thermometer should read 145

degrees.

4 Just before serving, slice pork 1/2 inch thick. Baste with reserved sauce.

SPINACH KIM CHE  (SIGEUMCHI NAMUL)    2 servings

10 oz. spinach 1 T. Sesame oil

2 T Soy sauce 1 T scallion, minced

2 tsp Sugar 1 tsp vinegar (optional)

1 1/2 tsp sesame salt salt & red pepper (optional)

BLANCH SPINACH IN BOILING WATER UNTIL BRIGHT GREEN ( ABOUT 2 MINUTES).  PLUNGE INTO COLD WATER.  SQUEEZE OUT EXCESS WATER.  MIX REMAINING INGREDIENTS AND  TOSS WITH SPINACH.  SERVE IMMEDIATELY OR REFRIGERATE UP TO SEVERAL DAYS.

Yams

INGREDIENTS

2 large yams, peeled and cut into ¼ thick fries

3 tablespoons olive or canola oil

1 ½ teaspoons sea salt

1 tablespoon Cajun seasoning

PROCEDURE

Preheat oven to 425 degrees F.

Toss yam fries with oil, salt, and Cajun seasoning until coated. Spread out evenly on a large baking sheet. Bake for 15 minutes then flip fries with a spatula. Rotate pan and bake for another 20 to 30 minutes until nicely browned and crisp.