3 to 3 1/2 pounds pork butt, shoulder, or tenderloin
4 tbsp soy sauce
5 tbsp sugar
3 tbsp honey
2 tbsp hoisin sauce
1 tbsp grated fresh ginger
1 tbsp shao hsing rice wine or dry sherry
1 1/2 tsp salt
1 mustard dip (recipe follows)
3 tbsp toasted sesame seeds
A Recipe for
Cantonese Barbecue Pork
Herb Tip |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
This Recipe for Cantonese Barbecue Pork is one of thousands in the Recipes-to-go Meat Cookbook.
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
If you enjoy this Cantonese Barbecue Pork Recipe - you should enjoy the recipe collections you can find on the websites below:
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This is a recipe for Cantonese Barbecue Pork from the recipe cookbook of Recipes-to-go (Meat)
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
He who eats alone chokes alone. |
| Proverb |
Food Tip |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Food Tip |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Think of these sweet, glazed strips of roast pork as the ham of Asia.
Both Chinese and Southeast Asian cooks serve cha siu as a main dish,
or as a meat addition or a delicious garnish in many stir-fry
mixtures, soups, noodle dishes and fried rice. Most Chinese cooks
purchase their cha siu already prepared at a roasting shop
(delicatessen). However, it is very easy to make at home, and the
results are not as garishly red as some commercial versions made with
food coloring.
Remove and discard the excess fat from the pork. Cut pork lengthwise
(with the grain) into 2-inch wide strips 5 to 6 inches long. Put into
a large bowl.
Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt. Pour
over meat and rub it in well. Cover and marinate in the refrigerator
at least overnight or for up to 3 days, turning several times.
Preheat the oven to 350F.
Place the pork strips on a broiler pan lined with foil. Roast for 30
minutes, turning once halfway through. Increase the heat to 425F and
roast for 10 minutes longer. Let cool before slicing.
To serve, cut across the grain into 1/4-inch thick slices. Serve with
mustard and sesame seeds for dipping.
MUSTARD DIP:
Mix together 2 tablespoons Colman's mustard, 2 tablespoons water,
pinch of salt, pinch of sugar and a few drops of oil.
Joyce Jue, San Francisco Chronicle, 1/8/92.
Posted by Stephen Ceideberg; October 19 1993.
Serves: 1
Cantonese Barbecue Pork Recipe brought to you by Recipes To-Go