Barbecued pork strips
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Barbecued pork strips
  Pork    Meat  
Last updated 6/12/2012 1:07:07 AM. Recipe ID 32927. Report a problem with this recipe.
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      Title: Barbecued pork strips
 Categories: Meat
      Yield: 4 Servings
           Marinade for barbecued pork
     1. Cut pork in strips 2 inches wide, 2 inches thick and 5 inches
     2. Prepare any of the marinades for barbecued pork strips (see
  recipes below). Add to pork and let stand 2 hours, turning meat
  frequently. Drain, reserving marinade.
     3. Preheat the oven to 425 degrees. Place pork strips on a rack
  over a shallow roasting pan containing a few inches of water; or
  suspend, barbecue-style, in oven. (See HOW-TO SECTION.) Roast 10
     4. Reduce heat to 325 degrees and roast pork 30 to 40 minutes more.
  (Turn meat several times if not suspended.) Baste strips lightly at
  5-minute intervals with peanut or sesame oil; or glaze with a thin
  layer of honey during the last 10 minutes of roasting.
     5. Cut pork against the grain in bite-size pieces. Serve hot with
  reheated marinade; or cold with plum sauce, hot Chinese mustard (see
  recipe) or a soy sauce dip.
     NOTE: Barbecued Pork Strips may be used in any dish that calls for
  roast pork. They can be prepared in quantity and refrigerated (they
  will keep about a week) or frozen in foil. (If frozen, reheat in foil
  without defrosting.)
     VARIATIONS: Marinate a whole pork tenderloin. Roast 30 minutes at
  375 degrees; 1 hour at 300 degrees. If meat is on a rack, turn at
  15-minute intervals. (If suspended barbecue-style, turning isn't
     Roast the marinated pork strips 15 minutes at 350 degrees; then
  raise heat to 450, baste with peanut oil and roast 1o minutes more.
  (This will make pork very crisp.)
     Cook the marinated pork strips over a hibachi, or charcoal grill,
  etc., allowing about 15 minutes on each side.
     Broil the marinated pork strips 25 minutes, turning once. (Place
  about 1-1/2 inches from flame.) Baste with the marinade at 5-minute
     For marinades, see one of the "marinade" for Barbecued Pork
  recipes: Basic, Sugar-Soy, Spiced, Pineapple-Sherry, Garlic-Onion,
  Hoisin-Five Spices, Hoisin-Chili, Sherry-Brown Sugar, Soy-Sherry,
  Five Spices, Sherry-Honey, Soy-Sugar or Brown Bean.
  From , ISBN 0-517-65870-4.

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Recipe ID 32927 (Apr 03, 2005)

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