| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Pork |
5 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean Pork butt |
| 1/4 |
ts |
Salt |
|
|
Dash of pepper |
| 1 1/4 |
tb |
Sugar |
| 2 |
ts |
Thin soy sauce |
| 1 |
ts |
Roasting salt |
| 1 1/2 |
ts |
Oyster Sauce |
| 1 1/2 |
ts |
Hoisin sauce |
| 2 |
ts |
White wine |
| 1 |
tb |
Honey |
| 1 |
c |
Water (for roasting) |
INSTRUCTIONS
1. Cut meat into pieces approximately 5" x 2"x 1"
2. Sprinkle meat with each of the remaining ingredients, except water, mix
well, and marinate over night (or for at least 5 hours) in the
refrigerator.
3. Pre-heat oven at 375 degrees.
4. In a roasting pan add 1 cup water. Place rack on top. Place pork on
rack and roast for 1/2 hour on each side. Total cooking time 1 hour. Baste
3 or 4 times. Do not cover.
NOTE: Barbecued pork can be frozen for 3 months or refrigerated for 1 week.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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