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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

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

Chinese Five Spice

star anise
Szechuan Peppercorns

Stir fry and grind fine.


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