2 lb boneless pork butt
MARINADE
2 tbsp light soy sauce
2 tbsp chinese rice wine or dry sherry
2 tbsp sugar
1 tbsp minced garlic
1 tbsp brown bean sauce
1 tbsp hoisin sauce
1 tbsp red bean curd
1 tsp 5-spice powder
BASTING LIQUID
3 tbsp malt sugar or honey
3 tbsp boiling water
Directions
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.
Servings: 4 servings
Barbecued Pork Strips Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Pork
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into the distant past, certainly as far back into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old records were just primitive hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to historians is a collection of stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius assembled a number of documents describing recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and afters, a very modern way of dining. He also describes how the cooks of his times made use of many different aromatic flavours, including a few you will know for example thyme, fennel and parsley. Moving on, there are two interesting books dating from the fourteenth century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that we all know today, but instead recipes for the types of meals eaten by the nobility of that period. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new herbs and spices led to an explosion in manuscripts on cookery, most of which are kept safe in private libraries. During the following few centuries, the powerful families of Wesstern Europe competed with each other to serve the most exotic banquets, and because of this the best cooks and their recipes could command a high salary. Nevertheless, it was during the 19th century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and writing down the recipes of their peers. By the advent of the 1900s, recipe books are in high demand, due to higher levels of literacy, more leisure time and having more money to spend. The revolution that is television brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Barbecued Pork Strips recipe.
