Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Chinese Barbecued Pork

Yield: 4 Servings

Ingredients and directions for this recipe

2 lb Boneless pork shoulder; cut
-into 8"x2-1/2"x1/2" pieces

MARINADE
5 ts Sugar
1 1/2 ts Salt
2 Cloves garlic; minced
1 ts Ginger juice
4 tb Ketchup
4 tb Soy sauce
5 ts White wine
1 ts Five spice powder

BASTING SAUCE
1 tb Hoisin sauce
1/4 c Honey

Date: Thu, 2 May 1996 04:03:00 GMT

From: Anne Sheresky sheresky@worldchat.com
Marinate pork for 2-4 hours, or overnight if you wish. Preheat oven to
375F and place marinated pork on a rack over a roasting pan filled with 1
cup of water. Bake for 20 minutes, basting occasionally with remaining
marinade. Turn and bake another 20 minutes.

Take pan out of oven, swich oven to broil. Baste both sides of pork with
basting sauce and broil for 1 minute on each side.

Let pork cool and cut into thin slices. Serve hot or cold. Keep in
tightly sealed container in refrigerator or in freezer if not served right
away. Reheat with a little water in roasting pan, or wrap in foil.

Notes: Let the meat marinade at least 8 hours - you will get a much more
tender result. Make extra, it's really good... We serve it cold on a
plate with pickled ginger and green onion flowers as a starter to a Chinese
meal. Or add it to 'La Choy' frozen wonton soup along with some green
onion, and slivered vegetables for a 'homemade' look.

See also:
Previous recipe Chinese Barbecued Chunks
Next recipe Chinese Barbecued Pork Chops

Or try one of these recipes:
Gingered Sweet Potatos With Crispy Walnut Crust
Roxanne's Boursin Chicken