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
It is quite feasible to prove the history of recipes way back into the far past, in fact as far as early Egypt, and maybe further still. In practice though, these, early recipes were just basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few 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 making anyone who tried it feel blissful. During Roman times 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main course and afters, something we still use today. Aspicius also describes how the cooks of his times made use of many different spices and herbs, including some that we all recognise such as thyme, rue and parsley. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy land, including coriander, parsley, and rosemary. The introduction of these new tastes created an increase in cookery books, most of which are now in private collections. By the time we get to the twentieth century, cooking books are starting to become popular mostly as a result of better eduction, people having more leisure time and being a little richer. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Chinese Style Barbecued Pork recipe.
