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Chinese Barbecued Pork

Source of Recipe


The Seattle Times






List of Ingredients



• 3 Tbsp hoisin sauce
  
• 3 Tbsp catsup
  
• 2 Tbsp sugar
  
• 1 Tbsp dry sherry or cognac
  
• 1 tsp soy sauce
  
• 1 tsp minced fresh ginger
  
• 1/2 tsp five-spice powder
  
• 1/4 tsp salt
  
• 2 to 3 lbs. lean pork roast, cut into 3x2x12-inch strips
  
• Hot Chinese mustard, catsup and toasted white sesame seeds
  






Instructions



1. Mix together the hoisin, catsup, sugar, sherry, soy, ginger, five-spice powder and salt. Stir to blend well.
   
   
2. Place the pork strips in a quart-size zip bag. Add the sauce. Marinate at least 2 hours or overnight in refrigeration.
   
   
3. Prepare a covered barbecue for cooking the meat: Ignite charcoal about 45 minutes before you are ready to cook the pork. When the charcoal reaches the red-hot stage and the pieces are just beginning to be covered with gray ash, divide them into 2 piles, one to either side of the fire grate. Place a drip pan in the center of the grate; bank glowing coals against the drip pan. Set the cooking grill in place.
   
   
4. Remove the pork from the marinade and lay the strips of meat onto the grill directly above the drip pan. Cover the barbecue; adjust the dampers to maintain an even temperature. Cook for about 45 minutes or until the pork is done and reaches 165 degrees on an instant-read thermometer. Remove the pork to a carving platter; let rest 10 minutes before slicing.
   
   Slice the meat 1/4-inch thick and serve with hot Chinese mustard, catsup and toasted sesame seeds.
   
   Makes 4 to 6 servings.