- 1 Boston pork butt
1/4 pounds 1/4 c Harbor Village Chef's BBQ
-Marinade 1 1/4 c Sugar
1 tb Salt
1/3 c Light soy sauce
1 ts Five-spice powder
1 c Water (for roasting pan)
Glazing Sauce --BBQ MARINADE-- 2/3 c Cooking oil
8 Garlic cloves, peeled and -minced 1 3/4 c Hoisin sauce
1 3/4 c Ground bean sauce
1 1/4 c Sugar
1/2 c "nam yu"
1/2 c Sesame seed paste
--GLAZING SAUCE-- 17 1/2 oz Container of maltose sugar
1/4 c Hot water
2 ts Mui Gwe Lo rice wine
180,000 BTU burner in it! This is something I really need for my kitchen. This looks like a full-on, no- nonsense Chinese BBQ. Most master chefs seldom reveal all their kitchen secrets, but Derun Yu shared this recipe for a barbecued pork marinade, adapted for the home oven. Armed with a Chinese rice bowl, he assembled the ingredients, then poured them into a scale so we would have precise measurements. Versatile Chinese barbecued pork is the "ham" of Chinese cooking. It may be sliced and served as an appetizer or entree, or like a sandwich, cubed and stuffed in bread dough and steamed into pork buns. It's good stir- fried with vegetables, tossed with noodles or cooked with scrambled eggs. Prepare the marinade: Heat the oil in a wok or saucepan over medium-high heat. Add the garlic and gently fry just until it floats to the surface and is golden brown (about 2 minutes). Quickly remove the garlic and discard. Pour the garlic oil into a large mixing bowl, let cool. Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour into a glass jar. cool. If the marinade is covered with
1/8 inch cooking oil, it will keep in the refrigerator for several
5 cups. Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and five-spice powder in a large mixing bowl; mix well. Add the pork butt and marinate for about 30 minutes (when using spareribs, marinate for 1 hour). Preheat oven to
500F. Pour the water into a
10 X 14-inch roasting pan. Place the roasting rack in the pan (the rack should not touch the water). Remove the meat slices from the marinade and place on the rack; reserve the marinade. Roast for 8 minutes, turn over and roast the other side for 8 minutes longer. Reduce the oven temperature to
300F. Brush the pork with the reserved marinade; roast for an
20 minutes on each side. Remove from the oven and let cool for 5 minutes. Slice the pork butt into 1/4-inch slices. Prepare the glazing sauce: To soften maltose sugar, place the container (uncovered) in a microwave oven at high setting for 1 minute. Transfer the softened maltose into a double boiler with the water and rice wine; stir until the glaze is well mixed. Keep the sauce warm until ready to use. Makes
2 cups. Then spoon a few tablespoons of the glaze over pork before serving. NOTE: Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame seed paste are available in Chinese markets. Joyce Jue. San Francisco Chronicle,
8/19/92. Posted by Stephen Ceideberg; August
