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
It is actually possible to track the history of recipes far back into history, in fact as far back into history as the ancient Egyptians, and maybe further still. However, generally, these old cookbooks were just basic hieroglyphic recipes for preparing food.
Moving on, we find a couple of books dating from the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are nothing to do with the indian curry that is served today, but rather descriptions of the types of meals on the menus of the rich people of that time. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including parsley and basil. These new foods and spices prompted a surge in books on cookery, the majority of which still exist in private collections. The revolution that is television gave us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cantonese Barbecue Pork recipe.
