| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meats, Bar-b-q, Oriental |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless pork butt |
| 2 |
tb |
Light soy sauce |
| 2 |
tb |
Chinese rice wine or dry sherry |
| 2 |
tb |
Sugar |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Brown bean sauce |
| 1 |
tb |
Hoisin sauce |
| 1 |
tb |
Red bean curd |
| 1 |
ts |
5-spice powder |
| 3 |
tb |
Malt sugar or honey |
| 3 |
tb |
Boiling water |
INSTRUCTIONS
MARINADE
BASTING LIQUID
CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch
strips. Put the strips in a bowl with the marinade and mix well to coat
them thoroughly. Marinate at room temperature for 3 hours, or overnight in
the refrigerator. Remove the pork from the marinade and baste the strips
with the malt-sugar mixture. 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
1/4 inch. Roast the pork at 350F for 45 minutes, basting occasionally with
the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes
to finish the pork. When the pork is cool enough to handle, cut it into
1/2-inch slices. Arrange the pork slices on a platter. Serves 4 to 6 as a
main course accompanied by vegetables, 8 to 10 as an appetizer.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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