Barbecued Pork Strips and Marinade

Recipe Ingredients

2 lbs	908g / 32oz	Boneless pork butt
		Marinade
2 tablespoons	30ml	Light soy sauce
2 tablespoons	30ml	Chinese rice wine or dry sherry
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Brown bean sauce
1 tablespoon	15ml	Hoisin sauce
1 tablespoon	15ml	Red bean curd
1 teaspoon	5ml	-- ¥
5		Spice powder
		Basting Liquid
3 tablespoons	45ml	Malt sugar or honey
3 tablespoons	45ml	Boiling water

Recipe Instructions

CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 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 1/4 inch.

Roast the pork at 350F for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 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 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer.

Source:
Kurt Lucas

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