| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Dim sum |
1 |
Servings |
INGREDIENTS
|
|
**** NO E ***** Karen Adler FNGP13B. Yield: Good for a crowd |
| 3 |
lb |
Boneless pork butt; -=OR=- Boneless pork butt |
| 2 |
tb |
Hoisin sauce |
| 4 |
tb |
Catsup |
| 4 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
tb |
Dark soy sauce |
| 1/4 |
ts |
Salt peter* |
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 pork on roasting
rack. Roast a total of 45 minutes, turning over once or twice.
DO-AHEAD NOTES: Barbecued pork can 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>
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”