Asian: Bbq Pork 09 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Asian >> Bbq Pork 09


	Bbq Pork 09

		Pork BBQ Chinese Style 7 lb Boston butt, boned and skinned 1 cup hoisin sauce 1 cup sherry 1 cup soy sauce, light 1/2 tsp Chinese Five Spice, optional 1 Tbsp food coloring Tomato Red, optional Cut the pork butt into strips 5" long and 1 1/2" thick. Put the pork strips into a bowl of hot water. Let the hot water from the tap run (undiluted by cold) slowly over the meat for 20 minutes. The meat should be covered by the water which will stay hot by replenishment. Mix the 3 wet ingredients. Add the optionals. Marinate the pork strips overnight. Make a wire hook for each piece of pork. Put the bottom hook of the S in each piece of pork. The top of the S is going to hang from the wire rack in your oven. Take all the wire racks out of your oven now. Check the S hooks to see if they work. Find a pan that will fit the bottom of your oven. This is going to have water in it to catch the drips and keep oven floor clean. Don't put water in it now. Preheat oven 500F 10 minutes. Get everything ready, because once you open the oven, you must work fast, so as not to loose heat. Open oven. Slide in rack as high as it goes. Hang strips. Hurry. (a cold practice run helps) Slide pan in bottom of oven. Add 1 inch of water. Close oven. Set oven at 350 F. Roast for 40-50 Minutes. The edges of the meat might have a slight burn on them. This is good. Test for doneness by slicing a piece. No Red, a little pink ok. While cooking add a little water to pan juices if they threaten to dry up on you. Not too much. Reduce pan juices and mix 1 cup pan juice with 1 cup honey (yes you can use Karo, but honey is better tasting.) Brush meat well. Avoid refrigerating if at all possible, as fat gets hard. This is also good without the sweet glaze, sliced on rice with pan juices over it. Chinese Five Spice star anise Szechuan Peppercorns cinnamon fennel cloves Stir fry and grind fine.