Preparing Your Gourmet Pork Roast for Roasting

Video Transcript

"All right; you can see that this is nicely browned on all sides, and I'm taking it over to my marinade; which is that Szechuan marinade that I told you about; that I always keep on hand. I want to just take my tongs, and turn it around in the marinade. Because the marinade is cold, and this is hot; it's starting to drink in the actual flavors of the marinade; gorgeous; on the sides. It really smells good; I wish you could smell this. It's not cooked yet, and it smells good, so you can just imagine what it's going to be like when it's cooked. Take this out, and I'm going to set it on my cutting board. I'm not wasting any of this marinade, but we do want to go ahead, and get our glaze painted on our roast, and isn't it a pretty glaze? It's going to make such a nice color. You know; in a lot of Chinese restaurants; what they do is add red dye. You'll see your pork roast is sort of red on the outside. I've decided to forgo the red dye; I think we all get the idea; the taste is the same. It certainly wouldn't hurt you, and it would look just like that pork that you get in a Chinese restaurant, but I kind of like the natural. We're going to flip this over, and as I do; I'm going to just put it into my roasting pan. Now; I'm doing the bottom side at the moment. I'm going to flip this back over; once I've got the whole thing glazed; because I want the fat side; which is the opposite side that I just did; up. It's always good to have your fat melting down over the meat; it also keeps this nice and tender. Well; that's one of the things that keeps it nice and tender. This is just a gosh darn; wonderful roast, and it's going to be fabulous. Let's give that a flip, and add a little more of our glaze to the top, and then I'm going to take my Szechuan marinade, and just pour a little bit of it around the roast; because I don't want to waste it. As you know; I'm going to cook with this, and I'm going to save it and use it again. There it is; ready to go into the oven."