Ingredients
1/4 cup shao xing
1/3 cup soy sauce
1 tbsp sugar
1 tbsp ginger, fresh, grated
1 garlic clove, minced
2 1/2 lb boneless pork rib end roast
1/3 cup catsup
1 tbsp mustard, dry
2 tsp ; water
Directions
Combine the sherry, soy sauce, sugar, ginger and garlic, blending
well. Place the pork roast in a dish or plastic bag, add the sauce,
and brush over the meat or close the bag tightly and turn to coat the
meat with the sauce. Marinate at room temperature 2 to 3 hours or in
the refrigerator overnight.
This cut of pork is best cooked on a grill with a cover or on a spit.
If you do not have a spit or grill with a cover, shape a loose tent
of foil over the meat to hold in the heat and help prevent flare-ups
while cooking.
Remove the meat from the marinade, reserving the marinade, and place
on a grill 6 to 8 inches above a drip pan surrounded by hot coals or
with the coals pushed to the back of the grill. Brush the meat with
the sauce and grill 1 hour, basting and turning as needed to cook
evenly and prevent flare-ups. Test with a meat thermometer. When the
internal temperature reaches 160 degrees F. the meat is thoroughly
cooked but still tender and juicy. A thick roast might require 30
minutes longer.
Just before the meat is done, mix the catsup into the remaining
marinade and brush over the meat. Turn and glaze the meat over the
drip pan. Remove the meat to a serving plater, cover loosely with
foil and let stand 30 minutes. About 10 minutes before serving, mix
the dry mustard to a smooth thin paste with the water. Slice the pork
roast thinly and serve the catsup sauce and mustard sauce separately,
or swirl the mustard into the catsup sauce.
"I was a young woman in Miami when I first had what my date called
Chinese roast pork with hot and heavenly sauce. This is my
adaptation, after I learned that the restauranteur's 'hot and
heavenly' is American catsup and mustard."
From Barbecued Ribs And Other Great Feeds by Jeanne Voltz
Servings: 6 servings
Chinese-Style Barbecued Pork Recipe brought to you by Recipe Ideas
Categories: Asian; Barbeque; Bbq; Chinese; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into history, at least as far back as the ancient Egyptians, and maybe further still. Interesting though that maybe, mostly, these ancient records were just primitive pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a series of clay tablets in the Sumerian language which describe the making 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 drank it feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius assembled a number of scripts describing recipes prepared by wealthy roman citizens. He recounts how the meals were split into starters, entrees and afters, a style of dining still practiced today. Aspicius also describes how the ancient chefs were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks such as basil, mint and parsley. Later on, in the 15th century, the Crusaders brought back many spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for a surge in manuscripts on cooking, many of which are kept safe in private collections. Over the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to offer the most exotic banquets, and consequentially chefs and their recipes increased in prestige. Even so, it was during the 1800s that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, recipe publications were in great demand, mostly due to better eduction, more spare time and a general increase in wealth. The TV revolution brought us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chinese Style Barbecued Pork recipe.
