| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Pork | 5 | Servings |
INGREDIENTS
| 1 | lb | Lean Pork butt |
| 1/4 | ts | Salt |
| Dash of pepper | ||
| 1 1/4 | tb | Sugar |
| 2 | ts | Thin soy sauce |
| 1 | ts | Roasting salt |
| 1 1/2 | ts | Oyster Sauce |
| 1 1/2 | ts | Hoisin sauce |
| 2 | ts | White wine |
| 1 | tb | Honey |
| 1 | c | Water (for roasting) |
INSTRUCTIONS
1. Cut meat into pieces approximately 5" x 2"x 1" 2. Sprinkle meat with each of the remaining ingredients, except water, mix well, and marinate over night (or for at least 5 hours) in the refrigerator. 3. Pre-heat oven at 375 degrees. 4. In a roasting pan add 1 cup water. Place rack on top. Place pork on rack and roast for 1/2 hour on each side. Total cooking time 1 hour. Baste 3 or 4 times. Do not cover. NOTE: Barbecued pork can be frozen for 3 months or refrigerated for 1 week. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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