| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork shoulder |
| 2 |
tb |
Brown sugar |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Hoisin sauce |
INSTRUCTIONS
1. Score skin of pork in a 3/4-inch diamond pattern. Place skin side up
under a medium broiler and let brown (about 15 minutes).
2. Preheat the oven to 350 degrees. Blend brown sugar, soy sauce and
hoisin sauce; then brush over meat, not skin, of pork.
3. Place pork on a rack over a drip pan containing several inches of
water and roast until done (about 1-1/2 hours). Turn once or twice.
4. Let cool slightly. Cut in 1-inch cubes, each with some skin, or slice
about 1-inch thick, then in strips 1/2 by 1-1/2 inches.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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