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
Experts have tracked the existence of recipes way back into distant history, at least as far as early Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient records were just basic pictorial instructions for preparing meals.
As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the roman meals were split into starters, main course and afters, something we still use today. He also tells us how the chefs of Roman times were skilled in the use of a wide range of herbs and spices, including many that are still in use today for example bay, rue and parsley. In the 15th century, knights returning from the crusades brought back many foods and herbs from the Middle-East, including coriander, basil and rosemary. The introduction of these new culinary ideas led to an increase in manuscripts on food, most of which are now in private cookery archives. By the arrival of the twentieth century, cookery publications were in high demand, mostly as a result of increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Barbecued Pork Strips recipe.
