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Harbor Village Bbq Pork




Source of Recipe


HM


Recipe Introduction


Chinese


List of Ingredients




1 Boston pork butt -- (about 3 1/4
-- pounds)
1/4 cup harbor village chef's bbq marinade
1 1/4 cups sugar
1 tablespoon salt
2 teaspoons mui gwe lo rice wine
1/3 cup light soy sauce
1 teaspoon five-spice powder
1 cup water -- (for roasting pan)
glazing sauce
***bbq marinade***
2/3 cup cooking oil
8 garlic cloves -- peeled and minced
1 3/4 cups hoisin sauce
1 3/4 cups ground bean sauce
1 1/4 cups sugar
1/2 cup -- ¥
1 " nam yu" -- (red bean curd
-- "cheese")
1/2 cup sesame seed paste
***glazing sauce***
1 17 1/2 ounce maltose sugar
1/4 cup hot water
2 teaspoons mui gwe lo rice wine

Recipe



Prepare the marinade: Heat the oil in a wok or saucepan over medium-high heat. Add the garlic and gently fry just until it floats to the surface and is golden brown (about 2 minutes). Quickly remove the garlic and discard. Pour the garlic oil into a large mixing bowl, let cool. Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour into a glass jar. cool. If the marinade is covered with 1/8 inch cooking oil, it will keep in the refrigerator for several months. Yields 5 cups. Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and five-spice powder in a large mixing bowl; mix well. Add the pork butt and marinate for about 30 minutes (when using spareribs, marinate for 1 hour). Preheat oven to 500F. Pour the water into a 10 X 14-inch roasting pan. Place the roasting rack in the pan (the rack should not touch the water). Remove the meat slices from the marinade and place on the rack; reserve the marinade. Roast for 8 minutes, turn over and roast the other side for 8 minutes longer. Reduce the oven temperature to 300F. Brush the pork with the reserved marinade; roast for an additional 20 minutes on each side. Remove from the oven and let cool for 5 minutes. Slice the pork butt into 1/4-inch slices. Prepare the glazing sauce: To soften maltose sugar, place the container (uncovered) in a microwave oven at high setting for 1 minute. Transfer the softened maltose into a double boiler with the water and rice wine; stir until the glaze is well mixed. Keep the sauce warm until ready to use. Makes 2 cups. Then spoon a few tablespoons of the glaze over pork before serving. NOTE: Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame seed paste are available in Chinese markets.