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    Cantonese Barbecue Pork

    List of Ingredients




    CANTONESE BARBECUE PORK

    3 To 3 1/2 pounds pork butt,
    -shoulder or tenderloin
    4 tbs Soy sauce
    5 tbs Sugar
    3 tbs Honey
    2 tbs Hoisin sauce
    1 tbs Grated fresh ginger
    1 tbs Shao Hsing rice wine or dry
    -sherry
    1 1/2 tsp Salt
    Mustard Dip (recipe follows)
    3 tbs Toasted sesame seeds

    Recipe



    Think of these sweet, glazed strips of roast pork as the ham of Asia.
    Both Chinese and Southeast Asian cooks serve cha siu as a main dish,
    or as a meat addition or a delicious garnish in many stir-fry
    mixtures, soups, noodle dishes and fried rice. Most Chinese cooks
    purchase their cha siu already prepared at a roasting shop
    (delicatessen). However, it is very easy to make at home, and the
    results are not as garishly red as some commercial versions made with
    food coloring.

    Remove and discard the excess fat from the pork. Cut pork lengthwise
    (with the grain) into 2-inch wide strips 5 to 6 inches long. Put into
    a large bowl.

    Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt. Pour
    over meat and rub it in well. Cover and marinate in the refrigerator
    at least overnight or for up to 3 days, turning several times.

    Preheat the oven to 350F.

    Place the pork strips on a broiler pan lined with foil. Roast for 30
    minutes, turning once halfway through. Increase the heat to 425F and
    roast for 10 minutes longer. Let cool before slicing.

    To serve, cut across the grain into 1/4-inch thick slices. Serve with
    mustard and sesame seeds for dipping.

    MUSTARD DIP:

    Mix together 2 tablespoons Colman's mustard, 2 tablespoons water,
    pinch of salt, pinch of sugar and a few drops of oil.


 

 

 


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