something coming soon.
When I can figure out how to get a list of the other posts in this category here, it will be. For now, just some pictures. =)
flickr stream.
Marina's Barbecued Pork
If you’ve been visiting the site, or my flickr stream yesterday, you might have noticed a picture of pork marinating. This was the first of my recipes from the fabled “Marina Cheung Recipe Archive”; Chinese Style Barbecue Pork. Interestingly, it involved no barbecue but I’ll leave that to ponder for a moment.
Marina Cheung’s Barbecue Pork
ingredients
- pork shoulder, cut into roughly 2-inch chunks
- 1 tbsp salt
- 3 tbsp sugar
- 2 tsp garlic powder
- 1 tbsp thin soy sauce
- 1 tbsp shao xing cooking wine
- 1/2 tsp 5 spice
- 2 tbsp hoisin sauce
method
Place pork in a large bowl, sprinkle with salt, sugar and garlic powder. Add the soy, wine and hoisin. Adjust the quantities to moisten without making too soupy. Next add the 5 spice and mix until meat is covered. Cover and refrigerate at least 1 day, 2 is better. I used a Ziploc freezer bag and pushed all the air out to achieve better contact with the marinade.
To cook, pour your pork and sauce into a pyrex pan and bake at 375 about 45 minutes, or until done. Then mix a small amount of honey with water, brush on pork, and broil until shiny. Leftovers keep well frozen and this pork is infinitely useful in a variety of other dishes, as we shall see.
The issues I had involved leaving the pork in the oven a little too long after broiling in an attempt to keep it warm until dinner. It ended up a little drier than I had hoped. Still quite tasty however. Also plan on keeping some toothpicks handy as this texture meat definitely gets stuck in your teeth.
posted to In the Kitchen, at 07:57 AM. permalink
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