Barbecued Pork Strips
Serving Size : 4
Ingredients for prepare Barbecued Pork Strips
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | pounds | boneless pork butt |
marinade
barbecued pork strips |
| 2 | tablespoons | light soy sauce |
| 2 | tablespoons | Chinese rice wine - or dry sherry |
| 2 | tablespoons | sugar |
| 1 | tablespoon | minced garlic |
| 1 | tablespoon | brown bean sauce |
| 1 | tablespoon | hoisin sauce |
| 1 | tablespoon | red bean curd |
| 1 | teaspoon | - Ґ |
| 5 | | spice powder |
basting liquid
barbecued pork strips |
| 3 | tablespoons | malt sugar or honey |
| 3 | tablespoons | boiling water |
recipe Barbecued Pork Strips
CUT THE PIECE OF PORK BUTT in
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half. Cut the two halves into 3/4-inch strips. Put the strips in a bowl with the marinade and mix well
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to coat them thoroughly. Marinate at room temperature for 3 hours, or overnight in the refrigerator. Remove the pork
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from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese cookware shops
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and some restaurant- supply stores) to hang the meat from the top shelf of the oven
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over a large pan filled with water to a depth of 1/4 inch. Roast
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the pork at 350F for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to
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425F and roast for 20 minutes to finish the pork. When the pork is cool
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enough to handle, cut it into 1/2-inch slices. Arrange the pork slices on
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a platter. Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer.
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