Barbecued Pork Strips Recipe

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Barbecued Pork Strips Ingredients

2 lb boneless pork butt

MARINADE

2 tbsp light soy sauce
2 tbsp chinese rice wine or dry sherry
2 tbsp sugar
1 tbsp minced garlic
1 tbsp brown bean sauce
1 tbsp hoisin sauce
1 tbsp red bean curd
1 tsp 5-spice powder

BASTING LIQUID

3 tbsp malt sugar or honey
3 tbsp boiling water

A Recipe for
Barbecued Pork Strips

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

Food Tip
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Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

This Recipe for Barbecued Pork Strips is one of thousands in the Recipes-to-go Barbecue Cookbook.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
Julia Childs

Barbecued Pork Strips Recipe
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This is a recipe for Barbecued Pork Strips from the recipe cookbook of Recipes-to-go (Barbecue)

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

Barbecued Pork Strips

Tell me what you eat, I'll tell you who you are.
Anthelme Brillat-Savarin

Barbecued Pork Strips Directions

CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch
strips. Put the strips in a bowl with the marinade and mix well to
coat them thoroughly. Marinate at room temperature for 3 hours, or
overnight in the refrigerator. Remove the pork from the marinade and
baste the strips with the malt-sugar mixture. Use curved skewers
(available in Chinese cookware shops and some restaurant- supply
stores) to hang the meat from the top shelf of the oven over a large
pan filled with water to a depth of 1/4 inch. Roast the pork at 350F
for 45 minutes, basting occasionally with the malt sugar or honey.
Increase the heat to 425F and roast for 20 minutes to finish the
pork. When the pork is cool enough to handle, cut it into 1/2-inch
slices. Arrange the pork slices on a platter. Serves 4 to 6 as a main
course accompanied by vegetables, 8 to 10 as an appetizer.

Serves: 4

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Barbecued Pork Strips Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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