Recipe: Barbecued Pork (Cha Siu)

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