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Barbecued Pork Strips
By Pig on a Spit - Apr 22, 2008 |
 
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A tasty recipe for marinated pork strips to be served as a snack or appetizer that is perfect for dipping in a sweet and sour sauce.
Barbecued pork strips are also known as Cha Shu.
Ingredients:
2 pounds Boneless pork butt meat.
Ingredients for Marinade:
2 tablespoons Light soy sauce
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons Sugar
1 tablespoon Minced garlic
1 tablespoon Brown bean sauce
1 tablespoon Hoisin sauce
1 tablespoon Red bean curd
1 teaspoon 5-spice powder
Ingredients for Baste:
3 tablespoons Malt sugar or honey
3 tablespoons Boiling water
Cooking Method:
Slice the piece of pork butt in half then 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) 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 serving platter.
Serves 4 to 6 as a main course and if accompanied by vegetables, 8 to 10 as an appetizer.
This page is from our Appetizers category.
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