Peking Roast Recipe

1. 1

   Trim all the bone and fat you can from the meat.

2. 2

   Poke vertical slits in meat with a paring knife.

3. 3

   Put slivers of onion and garlic in the slits.

4. 4

   Place meat in a baking dish or possibly cake pan.

5. 5

   Pour vinegar over the roast, making sure it runs into slits.

6. 6

   Marinate 24 hrs in refrigerator, turning several times.

7. 7

   Brown meat in a large, heavy, greased saucepan till very browned.

8. 8

   Pour off any grease.

9. 9

   Add in coffee, vinegar marinade, water, salt and pepper and bring to a boil.

10. 10

    Reduce heat.

11. 11

    Cover and simmer 4 to 6 hrs.

12. 12

    Remove meat from liquid and trim off remaining bone and fat as you put on a serving plate.

13. 13

    servings: Exchanges: 3 lean meat; Cal: 169; Protein: 26 gm; Carb: 2 gm; Sodium: 241 mg; Fat: 7 gm.

* Per serving · 4 servings · Values may vary.

No additional tips available.