3 to 3 1/2 pounds pork butt, shoulder, or tenderloin
4 tbsp soy sauce
5 tbsp sugar
3 tbsp honey
2 tbsp hoisin sauce
1 tbsp grated fresh ginger
1 tbsp shao hsing rice wine or dry sherry
1 1/2 tsp salt
1 mustard dip (recipe follows)
3 tbsp toasted sesame seeds
Directions
Think of these sweet, glazed strips of roast pork as the ham of Asia.
Both Chinese and Southeast Asian cooks serve cha siu as a main dish,
or as a meat addition or a delicious garnish in many stir-fry
mixtures, soups, noodle dishes and fried rice. Most Chinese cooks
purchase their cha siu already prepared at a roasting shop
(delicatessen). However, it is very easy to make at home, and the
results are not as garishly red as some commercial versions made with
food coloring.
Remove and discard the excess fat from the pork. Cut pork lengthwise
(with the grain) into 2-inch wide strips 5 to 6 inches long. Put into
a large bowl.
Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt. Pour
over meat and rub it in well. Cover and marinate in the refrigerator
at least overnight or for up to 3 days, turning several times.
Preheat the oven to 350F.
Place the pork strips on a broiler pan lined with foil. Roast for 30
minutes, turning once halfway through. Increase the heat to 425F and
roast for 10 minutes longer. Let cool before slicing.
To serve, cut across the grain into 1/4-inch thick slices. Serve with
mustard and sesame seeds for dipping.
MUSTARD DIP:
Mix together 2 tablespoons Colman's mustard, 2 tablespoons water,
pinch of salt, pinch of sugar and a few drops of oil.
Joyce Jue, San Francisco Chronicle, 1/8/92.
Posted by Stephen Ceideberg; October 19 1993.
Servings: 1 servings
Cantonese Barbecue Pork Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Meat; Pork
The History of Recipes
Academics have tracked the existance of recipes far back into ancient history, certainly as far back as the Egyptians, and quite possibly further than that. Having said that, in the main part, these old recipes were just simple hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to food historians are a few clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. During Roman times around 25BC a roman called Apicius created some documents detailing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient Romans were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. As our culinary historical trip moves on a few more years we find a couple of cookery books dating from the 1300s : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are unconnected to the curry that is served today, but rather descriptions of the types of meals prepared by the cooks of the upper classes. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new herbs and spices prompted an eruption in manuscripts on cooking, the majority of which still exist in academic collections. Like it or not, the introduction of television gave us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cantonese Barbecue Pork recipe.
