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LOCATION: Recipes >> Asian >> Bbq Pork 05

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Northern-Style Chinese Roast Pork
Yields 2-2 1/4 lbs roast pork.

3 lbs pork butt (preferred over loin)

6 medium whole scallions, cut into 2 inch lengths
8 large garlic cloves lightly smashed and peeled
3 Tbs. regular soy sauce (I use Kikkoman)
2 Tbs. Chinese rice wine or dry sherry
3 Tbs. sugar
2 1/2 Tbs. hoisin sauce
2 Tbs. rich unsalted chicken stock
1 tsp Chinese or Japanese sesame oil

S-shaped meat hooks or big paper clips

Cut pork lengthwise into 2 to 21/2 inch wide strips and 1 1/2 inches
thick. Cut each strip crosswise, if needed, into pieces 5 to 8
inches long. (We had to make them 5 inches or less as we have a
wee oven). Lay the strips flat in a pie pan or some other dish,
as long as it isn't aluminum. They should be snug and in a single
layer. You may have to use 2 dishes. Mash the scallions and the
garlic and blend with other ingredients. Pour over pork and seal
airtight. Leave at room temperature for 3 hours and turn every
hour. Transfer to the refrigerator for 6 to 30 hours, turning when
you think of it. Bring to room temperature before roasting.

Preheat oven to 350F. Put a rack in the highest position in the
oven. Take out the other rack and place a large baking pan full
of boiling water on the floor. If you have an electric oven, place
it on a rack situated in the lowest position. Drain the pork and
discard marinade. Take the meat hooks or clips (I used the paper
clips as I haven't located any meat hooks yet) and put a tip through
each strip of pork. Try not to tear the pork. The meat should
not touch the rack or the water. Hang the strips from the top rack
and so they do not touch each other. (I don't think we could have
fit 3 lbs of pork in there at once. You may have to do this in
batches). Roast for 45 minutes. Increase to 450 F and roast for
10 minutes longer to crisp the outside (YUM!!). The strip should
be juicy, not dry, when done. (Ours were a tad dry; I'm going to
reduce the cooking time next time or cut thicker).

You can serve it hot, at room temperature, or cold. This would be
good in steamed pork buns.


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