Chinese-Style Pork and Rice Dinner
2 lb. tender pork loin or shoulder roast
1/2 c. soy sauce
1/4 c. honey
3 cloves garlic, crushed
1/2 tsp. salt
4 c. cooked rice
1 c. scrambled eggs
1/2 c. green onions
Mix soy sauce, honey, garlic, and salt together and marinate pork 24 hours, turning every 6-8 hours. Remove pork from marinade and bake at 400 for 1/2 hour. Turn heat down to 300 and bake until internal temperature reaches 170 or the packager's pre-inserted plastic thermometer pops up.
Let pork sit on top of stove or counter about 45 min. This will help the juices to settle (so the meat stays juicier) and will cool it off for easier slicing.
Slice almost all of the meat, saving a portion for adding to the rice. Cut the saved portion into small pieces and set aside.
In a large bowl, mix cooked rice, chopped scrambled eggs, green onions, and reserved meat. Add salt, soy sauce, and, if you wish, garlic and other seasonings to taste.
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