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Barbecued Pork (Cha Siu)

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Chinese Dim sum

Ingredients:

  • **** 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*

Directions:

*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" <steven.h.bergstein@ac.com>