CHINESE BARBECUED PORK (CHAR SIEW)
3 tablespoons Asian fish sauce
1/2 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon rice wine
1 teaspoon five-spice powder
1 1/4 pounds fresh pork shoulder, cut into long strips about 1 1/2 inches thick
Combine the ingredients except the pork to make a marinade. Stir well to mix. Place the pork in a glass or ceramic dish, pour in the marinade and refrigerate, covered, for at least 2 hours. Turn a few times to ensure that the meat is coated by the marinade.
WHEN READY TO COOK:
Heat an outdoor grill to medium and place the pork on the grill over indirect heat. (You can also cook this in a grill pan or under a broiler.) Cook the pork for 15 minutes, brushing with the marinade and turning to avoid burning.
Serve hot or cold with crisp lettuce and cucumber slices; in salads, soups or stir-fries; or with some chili jam or sambal-style sauce.
Makes 4-6 servings
Source: Vatch's Thai Street Food by Vatcharin Bhumichitr
3 tablespoons Asian fish sauce
1/2 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon rice wine
1 teaspoon five-spice powder
1 1/4 pounds fresh pork shoulder, cut into long strips about 1 1/2 inches thick
Combine the ingredients except the pork to make a marinade. Stir well to mix. Place the pork in a glass or ceramic dish, pour in the marinade and refrigerate, covered, for at least 2 hours. Turn a few times to ensure that the meat is coated by the marinade.
WHEN READY TO COOK:
Heat an outdoor grill to medium and place the pork on the grill over indirect heat. (You can also cook this in a grill pan or under a broiler.) Cook the pork for 15 minutes, brushing with the marinade and turning to avoid burning.
Serve hot or cold with crisp lettuce and cucumber slices; in salads, soups or stir-fries; or with some chili jam or sambal-style sauce.
Makes 4-6 servings
Source: Vatch's Thai Street Food by Vatcharin Bhumichitr
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