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Chinese Barbecued Pork




Source of Recipe


AP Special Features Copyright © October 06, 1999, Pocono Record


List of Ingredients




2 lb. pork butt, well trimmed
4 T. sugar
2 T. thin soy sauce
2 T. hoisin sauce
2 T. black soy sauce
2 T. Shao Hsing rice cooking wine
2 T. ground bean sauce
2 tsp. sesame oil
1/4 tsp. ground white pepper
2 T. honey


Recipe




Quarter the pork butt lengthwise. Rub with 2 tablespoons sugar, place it in a large bowl, and set aside for 15 minutes. Pour off any liquid.

In a small bowl, combine the remaining 2 tablespoons sugar, thin soy sauce, hoisin sauce, black soy sauce, rice wine, ground bean sauce, sesame oil and pepper, and stir to combine. Pour mixture over the pork, making sure the pork is well coated. Loosely cover with plastic wrap and refrigerate overnight, turning the pork from time to time.

When ready to roast, let the pork come to room temperature, allowing it to sit for at least 30 minutes. Preheat the broiler. Place a rack in a roasting pan and add enough water so that it reaches a depth of 1/4 inch in the pan.Remove the pork from the marinade, reserving the
marinade. Using your hands, spread the honey evenly on the pork.
Place the pork on the rack, leaving about 1 inch of space between the pieces.

Carefully place the pan under the broiler (the pork should be about 4 inches from the broiler element), and broil until the meat is just beginning to char slightly, 7 to 10 minutes. Monitor the water level in the roasting pan to make sure it never falls below 1/4 inch. Turn the pork, brush with the reserved marinade, and broil until the meat
is just beginning to char, 7 to 10 minutes, or until pork registers 155 degrees when tested with a meat thermometer. If the pork is getting too charred, lightly cover with a small piece of aluminum foil.

Carefully remove barbecued pork from broiler and set on a cutting board to cool for 10 minutes. Slice 1/4 inch thick and serve warm or at room temperature with meat juices that have accumulated on the board.

Serves 6 to 8 as part of a multicourse meal.


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