Recipe - Chinese Barbecued Pork

2 pound Boneless pork shoulder; cut
into 8"x21/2"x1/2" pieces

MARINADE
5 teaspoon Sugar
1 One half teaspoon Salt
2 Cloves garlic; minced
1 teaspoon Ginger juice
4 tablespoon Ketchup
4 tablespoon Soy sauce
5 teaspoon White wine
1 teaspoon Five spice powder

BASTING SAUCE
1 tablespoon Hoisin sauce
One fourth cup Honey

Date: Thu, 2 May 1996 04:03:00 GMT

From: Anne Sheresky sheresky@worldchat.com
Marinate pork for 24 hours, or overnight if you wish. Preheat oven to
375F and place marinated pork on a rack over a roasting pan filled with 1
cup of water. Bake for 20 minutes, basting occasionally with remaining
marinade. Turn and bake another 20 minutes.

Take pan out of oven, swich oven to broil. Baste both sides of pork with
basting sauce and broil for 1 minute on each side.

Let pork cool and cut into thin slices. Serve hot or cold. Keep in
tightly sealed container in refrigerator or in freezer if not served right
away. Reheat with a little water in roasting pan, or wrap in foil.

Notes: Let the meat marinade at least 8 hours you will get a much more
tender result. Make extra, it's really good... We serve it cold on a
plate with pickled ginger and green onion flowers as a starter to a Chinese
meal. Or add it to 'La Choy' frozen wonton soup along with some green
onion, and slivered vegetables for a 'homemade' look.

Source: The Joy of Wokking, Martin Yan Unsolicited comments: Anne Sheresky
(sheresky@worldchat.com)

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