Barbecued Pork Strips 2
Ingredients
2 pound boneless pork butt
marinade
2 Tbsp. light soy sauce 1 Tbsp. brown bean sauce
2 Tbsp. chinese rice wine 1 Tbsp. hoisin sauce or dry sherry
1 Tbsp. red bean curd
2 Tbsp. sugar
1 tsp. 5 spice powder
1 Tbsp. minced garlic
basting liquid
3 Tbsp. malt sugar or honey 3 Tbsp. boiling water
Cooking Instructions
Cut the piece of pork butt in half. 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 and some restaurant- supply stores) 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 350 degrees for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 425 degrees 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 platter. Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)