Title: Barbecued Pork (Cha Siu)
Categories: Chinese, Dim sum
Yield: 1 Servings
**** NO E *****
-Karen Adler FNGP13B.
-Yield: Good for a crowd
3 lb Boneless pork butt; -=OR=-
3 1/2 lb -Boneless pork butt
2 tb Hoisin sauce
4 tb Catsup
4 tb Sugar
1 ts Salt
1 tb Dark soy sauce
1/4 ts Salt peter*
*Probably optional. PREPARATION: Cut pork butt into 4 inch by 2 inch
by 1 inch strips. Mix rest of ingredients and rub over pork pieces.
Marinate at least 4 hours or overnight. COOKING: Preheat oven at
375 degrees. Line roasting pan with foil and place pork on roasting
rack. Roast a total of 45 minutes, turning over once or twice.
DO-AHEAD NOTES: Barbecued pork can be made anywhere from a few days to 2
weeks in advance. Just wrap and freeze. For cold appetizers, thaw,
then slice just before serving. To reheat, thaw first and reheat in a
slow oven until just heated through (about 20 minutes). Delicious either
way. COMMENTS: Barbecued pork can be used in fried rice, egg
rolls, filling for steamed pork buns, stir fry with vegetables and
as garnishes for many noodle dishes. Source: “Dim Sum” by Rhoda Fong Yee.
Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: “steven.h.bergstein”