Barbecued Pork (cha Siu)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** | ||
| Karen Adler FNGP13B. | ||
| Yield: Good for a crowd, =OR=- | ||
| 3 1/2 | lb | Boneless pork butt |
| 2 | T | Hoisin sauce |
| 4 | T | Catsup |
| 4 | T | Sugar |
| 1 | t | Salt |
| 1 | T | Dark soy sauce |
| 1/4 | t | Salt peter* |
| ork on roasting rack. Roast a total of 45 minutes | ||
| rning over once or twice. DO-AHEAD NOTES: Barbecue, rning over once or twice. DO-AHEAD NOTES: Barbecued pork can |
INSTRUCTIONS
Probably optional. PREPARATION: Cut pork butt into 4 inch by 2 inch by 1 inch strips. Mix rest of ingredients and rub over pork pieces. Marinate at least 4 hours or overnight. COOKING: Preheat oven at 375 degrees. Line roasting pan with foil and place be made anywhere from a few days to 2 weeks in advance. Just wrap and freeze. For cold appetizers, thaw, then slice just before serving. To reheat, thaw first and reheat in a slow oven until just heated through (about 20 minutes). Delicious either way. COMMENTS: Barbecued pork can be used in fried rice, egg rolls, filling for steamed pork buns, stir fry with vegetables and as garnishes for many noodle dishes. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@ac.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 4525
Calories From Fat: 2498
Total Fat: 270.2g
Cholesterol: 1540.9mg
Sodium: 6680.8mg
Potassium: 6156.7mg
Carbohydrates: 84.2g
Fiber: 1.2g
Sugar: 74.1g
Protein: 413g