Chinese Barbecued Pork
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Chinese Barbecued Pork
  Chinese    Pork    Meat  
Last updated 6/12/2012 1:14:45 AM. Recipe ID 43811. Report a problem with this recipe.
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      Title: Chinese barbecued pork
 Categories: Meat
      Yield: 4 Servings
 
      2 lb Boneless pork shoulder; cut
           -into 8"x2-1/2"x1/2" pieces

MMMMM--------------------------MARINADE-------------------------------
      5 ts Sugar
  1 1/2 ts Salt
      2    Cloves garlic; minced
      1 ts Ginger juice
      4 tb Ketchup
      4 tb Soy sauce
      5 ts White wine
      1 ts Five spice powder

MMMMM-----------------------BASTING SAUCE----------------------------
      1 tb Hoisin sauce
    1/4 c  Honey
 
  Date: Thu, 2 May 1996 04:03:00 GMT
  
  From: Anne Sheresky  Marinate pork for 2-4
  hours, or overnight if you wish.  Preheat oven to 375F and place
  marinated pork on a rack over a roasting pan filled with 1 cup of
  water. Bake for 20 minutes, basting occasionally with remaining
  marinade. Turn and bake another 20 minutes.
  
  Take pan out of oven, swich oven to broil.  Baste both sides of pork
  with basting sauce and broil for 1 minute on each side.
  
  Let pork cool and cut into thin slices.  Serve hot or cold.  Keep in
  tightly sealed container in refrigerator or in freezer if not served
  right away. Reheat with a little water in roasting pan, or wrap in
  foil.
  
  Notes:  Let the meat marinade at least 8 hours - you will get a much
  more tender result.  Make extra, it's really good...  We serve it
  cold on a plate with pickled ginger and green onion flowers as a
  starter to a Chinese meal. Or add it to 'La Choy' frozen wonton soup
  along with some green onion, and slivered vegetables for a 'homemade'
  look.
  




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Recipe ID 43811 (Apr 03, 2005)

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