| 1 | Most master chefs seldom reveal all their kitchen secrets, but derun yu shared this recipe for a barbecued pork marinade, adapted for the home oven. |
| 2 | Armed with a chinese rice bowl, he assembled the ingredients, then poured them into a scale so we would have precise measurements. |
| 3 | Versatile chinese barbecued pork is the "ham" of chinese cooking. |
| 4 | It may be sliced and served as an appetizer or entree, or like a sandwich, cubed and stuffed in bread dough and steamed into pork buns. |
| 5 | It"s good stir-fried with vegetables, tossed with noodles or cooked with scrambled eggs. |
| 6 | Prepare the marinade: heat the oil in a wok or saucepan over medium-high heat. |
| 7 | Add the garlic and gently fry just until it floats to the surface and is golden brown (about 2 minutes). |
| 8 | Quickly remove the garlic and discard. |
| 9 | Pour the garlic oil into a large mixing bowl, let cool. |
| 10 | Stir in remaining ingredients with the garlic oil into a smooth sauce. |
| 11 | Pour into a glass jar. |
| 12 | Cool. |
| 13 | If the marinade is covered with 1/8 inch cooking oil, it will keep in the refrigerator for several months. |
| 14 | Yields 5 cups. |
| 15 | Then combine the sugar, salt, rice wine, soy sauce, barbecue marinade and five-spice powder in a large mixing bowl; mix well. |
| 16 | Add the pork butt and marinate for about 30 minutes (when using spareribs, marinate for 1 hour). |
| 17 | Preheat oven to 500 °Fahrenheit. |
| 18 | Pour the water into a 10x14-inch roasting pan. |
| 19 | Place the roasting rack in the pan (the rack should not touch the water). |
| 20 | Remove the meat slices from the marinade and place on the rack; reserve the marinade. |
| 21 | Roast for 8 minutes, turn over and roast the other side 8 minutes longer. |
| 22 | Reduce the oven temperature to 300 °Fahrenheit. |
| 23 | Brush the pork with the reserved marinade; roast for an additional 20 minutes on each side. |
| 24 | Remove from the oven and let cool for 5 minutes. |
| 25 | Slice the pork butt into ?inch slices. |
| 26 | Prepare the glazing sauce: to soften maltose sugar, place the container (uncovered) in a microwave oven at high setting for 1 minute. |
| 27 | Transfer the softened maltose into a double boiler with the water and rice wine; stir until the glaze is well mixed. |
| 28 | Keep the sauce warm until ready to use. |
| 29 | Makes 2 cups. |
| 30 | Then spoon a few tablespoons of the glaze over pork before serving. |
| 31 | Note: hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame seed paste are available in chinese markets. |
| 32 | Joyce jue. |
| 33 | San francisco chronicle, 8/19/92 |
