BARBECUED PORK (CHA SIU)

Barbecued pork can be used in fried rice, egg rolls, filling for steamed pork buns, stir fry with vegetables and as garnishes for many noodle dishes.

3 pound boneless pork butt or 3 1/2 pound boneless pork butt
2 tablespoon hoisin sauce
4 tablespoon catsup
4 tablespoon sugar
1 teaspoon salt
1 tablespoon dark soy sauce
1/4 teaspoon salt peter (optional)

Cut pork butt into 4x2x1-inch strips.

Mix rest of ingredients and rub over pork pieces. Marinate at least 4 hours or overnight.

COOKING:
Preheat oven at 375 degrees.

Line roasting pan with foil and place pork on roasting rack.

Roast a total of 45 minutes, turning over once or twice.

DO-AHEAD NOTES:
Barbecued pork can be made anywhere from a few days to 2 weeks in advance. Just wrap and freeze the cooked pork. For cold appetizers, thaw, then slice just before serving. To reheat, thaw first and reheat in a slow oven until just heated through (about 20 minutes). Delicious either way.

Source: Dim Sum by Rhoda Fong Yee