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 |