Title: Barbecued pork (cha siu)
 Categories: Chinese, Dim sum
      Yield: 1 Servings
 
           ****  NO   E  *****
           -Karen Adler FNGP13B.
           -Yield: Good for a crowd
      3 lb Boneless pork butt; -=OR=-
  3 1/2 lb -Boneless pork butt
      2 tb Hoisin sauce
      4 tb Catsup
      4 tb Sugar
      1 ts Salt
      1 tb Dark soy sauce
    1/4 ts Salt peter*
 
  *Probably optional. PREPARATION: Cut pork butt into 4      inch by 2
  inch by 1 inch strips. Mix rest of ingredients and rub over pork
  pieces. Marinate at          least 4 hours or overnight. COOKING:
  Preheat oven at 375 degrees. Line roasting pan with foil and place
         pork on roasting rack. Roast a total of 45 minutes,
        turning over once or twice. DO-AHEAD NOTES: Barbecued pork can
  be made anywhere from a few days to 2 weeks       in advance. Just
  wrap and freeze. For cold appetizers, thaw, then slice just before
  serving. To reheat, thaw      first and reheat in a slow oven until
  just heated through (about 20 minutes). Delicious either way.
  :       COMMENTS: Barbecued pork can be used in fried rice, egg
  rolls, filling for steamed pork buns, stir fry         with
  vegetables and as garnishes for many noodle dishes. Source: "Dim Sum"
  by Rhoda Fong Yee. Formatted     for MM by Karen Adler FNGP13B.