Recipe: Barbecued Pork

'Mastering the Art of Chinese Cooking'
Mastering the Art of Chinese Cooking
By Eileen Yin-Fei Lo
Hardcover, 384 pages
Chronicle Books
List Price: $50.00

Makes 10 to 12 servings.

5 pounds boneless lean pork butt, in one piece

Marinade:
3/4 cup honey
1/4 cup double dark soy sauce
1/4 cup light soy sauce
1/4 cup hoisin sauce
3 tablespoons oyster sauce
3 tablespoons Shaoxing wine
3 cubes red wet preserved bean curd, mashed with 1-1/2 tablespoons of its liquid
1-1/2 teaspoons five-spice powder
1/2 teaspoon salt
1/4 teaspoon white pepper

1. Cut the pork along its length into strips 1-1/2 inches wide and 2-1/2 inches thick. With a small knife, pierce the meat at 1-1/2-inch intervals to help tenderize it.

2. To make the marinade: In a large bowl, mix together all of the ingredients. Add the pork strips and turn to coat. Refrigerate, uncovered, for 4 hours, or cover and refrigerate overnight. Occasionally, turn the pork in the marinade.

3. If the pork has marinated overnight, it should be removed from the refrigerator 30 minutes before cooking. Preheat the broiler for 20 minutes. Line a roasting pan with heavy-duty aluminum foil. Lay the pork strips in a single layer in the pan. Pour the marinade from the bowl over the pork. Place the roasting pan under the broiler about 4 inches from the heat source. Broil, basting the meat with the marinade 5 or 6 times and turning the meat over 4 times at even intervals over 30 to 50 minutes. If the marinade in the pan begins to dry out, add a little boiling water. To test if the pork is ready, remove 1 strip from the pan after 30 minutes and cut a slice from it to see if it is cooked through.

4. When the meat is done, turn off the broiler, remove the pan from the oven, and let the pork rest for 10 minutes. If it is to be served as is, slice the pork and serve it with some of marinade from the pan. If it is to be used at a future date, allow it to cool to room temperature, cover, and refrigerate for 4 or 5 days. It can also be frozen for up to 2 months. Allow it to thaw to room temperature before using.

From Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo. Copyright 2009 by Eileen Yin-Fei Lo. Published by Chronicle Books. Used by permission of the publisher. All rights reserved.

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