Barbecued Pork Strips

Title:
Barbecued Pork Strips

Yield:
4 Servings

Categories:
Meats,
Oriental




Ingredients:





     2 lb Boneless pork butt





----------------------------------MARINADE----------------------------------


     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



-------------------------------BASTING
LIQUID-------------------------------


     3 tb Malt sugar or honey


     3 tb Boiling water





 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