Harbor Village Bbq Pork
Ingredients:
1
Boston pork butt (about 3
minced
1 3/4
c
Hoisin sauce
1 3/4
c
Ground bean sauce
1 1/4
c
Sugar
1/2
c
"nam yu" (red bean curd
"cheese")
1/2
c
Sesame seed paste
Glazing Sauce:
One 17.5-ounce container of
maltose sugar
1/4
c
Hot water
8
Garlic cloves, peeled and
3/4
c
Cooking oil
1/4 pounds)
1/4
c
Harbor Village Chef's BBQ
Marinade
1 1/4
c
Sugar
1
tb
Salt
2
ts
Mui Gwe Lo rice wine
1/3
c
Light soy sauce
1
ts
Five-spice powder
1
c
Water (for roasting pan)
Glazing Sauce
BBQ Marinade:
2
ts
Mui Gwe Lo rice wine
Method:
Most master chefs seldom reveal all their kitchen secrets, but Derun Yu shared this recipe for a barbecued pork marinade, adapted for the home oven.
Armed with a Chinese rice bowl, he assembled the ingredients, then poured them into a scale so we would have precise measurements.
Versatile Chinese barbecued pork is the "ham" of Chinese cooking.
It may be sliced and served as an appetizer or entree, or like a sandwich, cubed and stuffed in bread dough and steamed into pork buns.
It's good stir-fried with vegetables, tossed with noodles or cooked with scrambled eggs.
Prepare the marinade: Heat the oil in a wok or saucepan over medium-high heat.
Add the garlic and gently fry just until it floats to the surface and is golden brown (about 2 minutes).
Quickly remove the garlic and discard.
Pour the garlic oil into a large mixing bowl, let cool.
Stir in remaining ingredients with the garlic oil into a smooth sauce.
Pour into a glass jar.
cool.
If the marinade is covered with 1/8 inch cooking oil, it will keep in the refrigerator for several months.
Yields 5 cups.
Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and five-spice powder in a large mixing bowl; mix well.
Add the pork butt and marinate for about 30 minutes (when using spareribs, marinate for 1 hour).
Preheat oven to 500 degrees Fahrenheit.
Pour the water into a 10X14-inch roasting pan.
Place the roasting rack in the pan (the rack should not touch the water).
Remove the meat slices from the marinade and place on the rack; reserve the marinade.
Roast for 8 minutes, turn over and roast the other side 8 minutes longer.
Reduce the oven temperature to 300 degrees Fahrenheit.
Brush the pork with the reserved marinade; roast for an additional 20 minutes on each side.
Remove from the oven and let cool for 5 minutes.
Slice the pork butt into 1/4-inch slices.
Prepare the glazing sauce: To soften maltose sugar, place the container (uncovered) in a microwave oven at high setting for 1 minute.
Transfer the softened maltose into a double boiler with the water and rice wine; stir until the glaze is well mixed.
Keep the sauce warm until ready to use.
Makes 2 cups.
Then spoon a few tablespoons of the glaze over pork before serving.
Note: Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame seed paste are available in Chinese markets.