Ingredients
2 lb boneless pork shoulder, cut into 8x, 2-1/2x1/2 pieces
MARINADE
5 tsp sugar
1 1/2 tsp salt
2 garlic cloves, minced
1 tsp ginger juice
4 tbsp ketchup
4 tbsp soy sauce
5 tsp white wine
1 tsp five spice powder
BASTING SAUCE
1 tbsp hoisin sauce
1/4 cup honey
Directions
Marinate pork for 2-4 hours, or overnight if you wish. Preheat oven
to 375F and place marinated pork on a rack over a roasting pan filled
with 1 cup of water. Bake for 20 minutes, basting occasionally with
remaining marinade. Turn and bake another 20 minutes.
Take pan out of oven, swich oven to broil. Baste both sides of pork
with basting sauce and broil for 1 minute on each side.
Let pork cool and cut into thin slices. Serve hot or cold. Keep in
tightly sealed container in refrigerator or in freezer if not served
right away. Reheat with a little water in roasting pan, or wrap in
foil.
Notes: Let the meat marinade at least 8 hours - you will get a much
more tender result. Make extra, it's really good... We serve it cold
on a plate with pickled ginger and green onion flowers as a starter
to a Chinese meal. Or add it to 'La Choy' frozen wonton soup along
with some green onion, and slivered vegetables for a 'homemade' look.
Source: The Joy of Wokking, Martin Yan Unsolicited comments: Anne
Sheresky (sheresky@worldchat.com)
Servings: 1 servings
Chinese Bbq Pork Recipe brought to you by Recipe Ideas
Categories: Asian; Barbeque; Bbq; Chinese; Meat
The History of Recipes
Experts have proved the existance of recipes far back into the far past, in fact as far back as ancient Egypt, and quite possibly further than that. However, these, old records were just basic pictorial recipes for preparing meals.
During the time of the Roman Empire a roman called Apicius created some documents showing how to cook the recipes cooked by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius also describes how the Roman chefs made use of a wide range of spices, including some that we all recognise like thyme, rue and dill. In the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new foods and spices prompted an explosion in recipe manuscripts, the majority of which are now in private cookery archives. By the arrival of the 20th century, cookbooks are greatly in demand mostly as a result of increased literacy, people having increased free time and having more money. |
We hope you enjoy this Chinese Bbq Pork recipe.
