Recipe - Barbecued Pork Strips

Marinade for barbecued pork
Pork

1. Cut pork in strips 2 inches wide, 2 inches thick and 5 inches long.

2. Prepare any of the marinades for barbecued pork strips (see recipes
below). Add to pork and let stand 2 hours, turning meat frequently. Drain,
reserving marinade.

3. Preheat the oven to 425 degrees. Place pork strips on a rack over a
shallow roasting pan containing a few inches of water; or suspend,
barbecuestyle, in oven. (See HOWTO SECTION.) Roast 10 minutes.

4. Reduce heat to 325 degrees and roast pork 30 to 40 minutes more.
(Turn meat several times if not suspended.) Baste strips lightly at
5minute intervals with peanut or sesame oil; or glaze with a thin layer of
honey during the last 10 minutes of roasting.

5. Cut pork against the grain in bitesize pieces. Serve hot with
reheated marinade; or cold with plum sauce, hot Chinese mustard (see
recipe) or a soy sauce dip.

NOTE: Barbecued Pork Strips may be used in any dish that calls for roast
pork. They can be prepared in quantity and refrigerated (they will keep
about a week) or frozen in foil. (If frozen, reheat in foil without
defrosting.)

VARIATIONS: Marinate a whole pork tenderloin. Roast 30 minutes at 375
degrees; 1 hour at 300 degrees. If meat is on a rack, turn at 15minute
intervals. (If suspended barbecuestyle, turning isn't necessary.)

Roast the marinated pork strips 15 minutes at 350 degrees; then raise
heat to 450, baste with peanut oil and roast 1o minutes more. (This will
make pork very crisp.)

Cook the marinated pork strips over a hibachi, or charcoal grill, etc.,
allowing about 15 minutes on each side.

Broil the marinated pork strips 25 minutes, turning once. (Place about
1One half inches from flame.) Baste with the marinade at 5minute intervals.

For marinades, see one of the "marinade" for Barbecued Pork recipes:
Basic, SugarSoy, Spiced, PineappleSherry, GarlicOnion, HoisinFive
Spices, HoisinChili, SherryBrown Sugar, SoySherry, Five Spices,
SherryHoney, SoySugar or Brown Bean.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.