INGREDIENTS

INSTRUCTIONS

1. Cut pork in strips 2 inches wide, 2 inches thick and 5 inches long.
2. Prepare any of the marinades for barbecued pork strips (see recipes
below). Add to pork and let stand 2 hours, turning meat frequently. Drain,
reserving marinade.
3. Preheat the oven to 425 degrees. Place pork strips on a rack over a
shallow roasting pan containing a few inches of water; or suspend,
barbecue-style, in oven. (See HOW-TO SECTION.) Roast 10 minutes.
4. Reduce heat to 325 degrees and roast pork 30 to 40 minutes more.
(Turn meat several times if not suspended.) Baste strips lightly at
5-minute intervals with peanut or sesame oil; or glaze with a thin layer of
honey during the last 10 minutes of roasting.
5. Cut pork against the grain in bite-size pieces. Serve hot with
reheated marinade; or cold with plum sauce, hot Chinese mustard (see
recipe) or a soy sauce dip.
NOTE: Barbecued Pork Strips may be used in any dish that calls for roast
pork. They can be prepared in quantity and refrigerated (they will keep
about a week) or frozen in foil. (If frozen, reheat in foil without
defrosting.)
VARIATIONS: Marinate a whole pork tenderloin. Roast 30 minutes at 375
degrees; 1 hour at 300 degrees. If meat is on a rack, turn at 15-minute
intervals. (If suspended barbecue-style, turning isn't necessary.)
Roast the marinated pork strips 15 minutes at 350 degrees; then raise
heat to 450, baste with peanut oil and roast 1o minutes more. (This will
make pork very crisp.)
Cook the marinated pork strips over a hibachi, or charcoal grill, etc.,
allowing about 15 minutes on each side.
Broil the marinated pork strips 25 minutes, turning once. (Place about
1-1/2 inches from flame.) Baste with the marinade at 5-minute intervals.
For marinades, see one of the "marinade" for Barbecued Pork recipes:
Basic, Sugar-Soy, Spiced, Pineapple-Sherry, Garlic-Onion, Hoisin-Five
Spices, Hoisin-Chili, Sherry-Brown Sugar, Soy-Sherry, Five Spices,
Sherry-Honey, Soy-Sugar or Brown Bean.
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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