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-> [Asian, Barbecue, Chinese, Ethnic, Meats, Pork] -> [Barbecued pork strips Recipe] |
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Barbecued pork strips
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| Artist: |
_ |
| Categories: |
Asian, Barbecue, Chinese, Ethnic, Meats, Pork |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Boneless pork butt | | | MARINADE | | 2
| tbsp | Light soy sauce | | 2
| tbsp | Chinese rice wine | | 2
| tbsp | Sugar | | 1
| tbsp | Garlic | | 1
| tbsp | Brown bean sauce | | 1
| tbsp | Hoisin sauce | | 1
| tbsp | Red bean curd | | 1
| tbsp | 5-spice powder | | | BASTING LIQUID | | 3
| tbsp | Honey | | 3
| tbsp | Boiling water |
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Procedures:
| 1 | Cut the piece of pork butt in half. | | 2 | Cut the two halves into ?inch strips. | | 3 | Put the strips in a bowl with the marinade and mix well to coat them thoroughly. | | 4 | Marinate at room temperature for 3 hours, or overnight in the refrigerator. | | 5 | Remove the pork from the marinade and baste the strips with the malt-sugar mixture. | | 6 | Use curved skewers (available in chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of ?inch. | | 7 | Roast the pork at 350f for 45 minutes, basting occasionally with the malt sugar or honey. | | 8 | Increase the heat to 425f and roast for 20 minutes to finish the pork. | | 9 | When the pork is cool enough to handle, cut it into ?inch slices. | | 10 | Arrange the pork slices on a platter. | | 11 | Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer |
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