| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
China, Ham/pork, Archived |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless pork butt |
| 2 |
tb |
Chicken stock |
| 2 |
tb |
Dark soy sauce |
| 1 |
tb |
Soybean condiment |
|
|
(mein see*) |
| 1 |
|
Lrg. clove garlic, crushed |
| 1 |
tb |
Chinese rice wine or dry sherry |
| 1 1/2 |
tb |
Honey |
| 3/4 |
ts |
Salt |
| 2 |
tb |
Hoisin sauce |
|
|
Few drops of red food coloring |
INSTRUCTIONS
MARINADE
Cut the pork into long strips 1 1/2 to 2 inches square. Mix all for the
marinade and marinate the meat for 3 hrs., unrefrigerated, or 6 hrs. in the
refrigerator. Turn the strips every hour or so.
Preheat the oven to 350^. Place a large cake pan half filled with water
on the lowest shelf of your oven.
This will catch drips from the meat and prevent smoking. Place the meat
strips directly on an oven rack and put in the top position of the oven. Be
sure that all of the meat is over the dripping pan. Roast for 45 minutes
without disturbing the meat. Then, turn the heat up to 450^ and roast for
an additional 15 minutes or until the pork strips are crisp and a rich
brown color. Slice the meat and serve it hot or cold... or use in other
dishes as directed.
*Mein See: The remains of the process of making soy sauce. Very rich
soybean condiment used in many Chinese dishes. Can be found in Oriental
markets under this name or soybean jam or condiment. Refrigerate after
opening.
FROM: The Frugal Gourmet Cooks Three Ancient Cuisines Posted by
J.APPLEBURY [Jim & Deb] Enjoy! Apple
:)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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