Ingredients Jump to Instructions ↓

  1. 2 lb Boneless pork butt

  2. --MARINADE-- 2 tb Light soy sauce

  3. 2 tb Chinese rice wine

  4. -or dry sherry 2 tb Sugar

  5. 1 tb Minced garlic

  6. 1 tb Brown bean sauce

  7. 1 tb Hoisin sauce

  8. 1 tb Red bean curd

  9. 1 ts 5-spice powder

  10. --BASTING LIQUID-- 3 tb Malt sugar or honey

  11. 3 tb Boiling water

  12. 3/4-inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly. Marinate at room temperature for 3 hours, or overnight in the refrigerator. Remove the pork from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of

  13. 1/4 inch. Roast the pork at

  14. 350F for 45 minutes, basting occasionally with

  15. 425F and roast for 20 minutes to finish the pork. When the pork is cool enough to handle, cut it into 1/2-inch slices. Arrange the pork slices on a platter. Serves

  16. 4 to 6 as a

  17. 8 to 10 as an appetizer.


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