Barbecued Pork (Cha Siu)

Title:
Barbecued Pork (Cha Siu)

Yield:
1 Servings

Categories:
Chinese,
Dim
sum




Ingredients:





          ****  NO   E  *****


          -Karen Adler FNGP13B.


          -Yield: Good for a crowd


     3 lb Boneless pork butt; -=OR=-


 3 1/2 lb -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*






 *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"