From "The Joy of Wokking" by Martin Yan.

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Name: Chinese BBQ Pork (Roast Pork)
Prep time: 20 min
Cook time: 23 h 40 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 pounds boneless shoulder cut into 8" x 2.5" x 1/2" pieces; MARINADE; 2 1/2 teaspoons sugar; 2/3 teaspoon salt; 1 clove garlic minced; 1/2 teaspoon ginger juice; 2 tablespoons catsup; 2 tablespoons soy sauce; 2 1/2 teaspoons wine; 1/2 teaspoon five-spice powder (optional); BASTING SAUCE; 1 tablespoon hoisin sauce; 1/4 cup honey

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INGREDIENTS

2 pounds boneless shoulder ; cut into 8" x 2.5" x 1/2" pieces
MARINADE
2 1/2 teaspoons sugar
2/3 teaspoon salt
1 clove garlic ; minced
1/2 teaspoon ginger juice
2 tablespoons catsup
2 tablespoons soy sauce
2 1/2 teaspoons wine
1/2 teaspoon five-spice powder (optional)
BASTING SAUCE
1 tablespoon hoisin sauce
1/4 cup honey

INSTRUCTIONS

1. Marinate pork for 2-4 hours or overnight.

2. Preheat oven to $375 F and place marinated pork on a rack over a roasting pan filled with 1/2 cup water. Bake for 20 minutes at 375 F, basting occasionally with remaining marinade. Turn and bake another 17-20 minutes.

3. Switch oven to broil. Baste both sides of pork with basting sauce and broil for 1 minute on each side.

4. Let pork cool and cut into thin slices. Serve hot or cold. Keep in tightly-sealed container in refrigerator or in freezer if not served right away.

REMARKS: Reheating the pork will not degrade the quality, but be sure to use a bit of water in the roasting pan, or wrap it inside foil before reheating in oven.

To Bake: Place rack on top shelf of oven, hang pork strips with hooks onto rack, place pan beneath rack to catch drippings.

NOTES

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Chinese BBQ Pork (Roast Pork)

2 pounds boneless shoulder cut into 8" x 2.5" x 1/2" pieces
 MARINADE
2 1/2 teaspoons sugar
2/3 teaspoon salt
1 clove garlic minced
1/2 teaspoon ginger juice
2 tablespoons catsup
2 tablespoons soy sauce
2 1/2 teaspoons wine
1/2 teaspoon five-spice powder (optional)
 BASTING SAUCE
1 tablespoon hoisin sauce
1/4 cup honey

1.  Marinate pork for 2-4 hours or overnight.
2.  Preheat oven to $375 F and place marinated pork on a rack over a roasting pan filled with 1/2 cup water.  Bake for 20 minutes at 375 F, basting occasionally with remaining marinade.  Turn and bake another 17-20 minutes.
3.  Switch oven to broil.  Baste both sides of pork with basting sauce and broil for 1 minute on each side.
4.  Let pork cool and cut into thin slices.  Serve hot or cold.  Keep in tightly-sealed container in refrigerator or in freezer if not served right away.

REMARKS:  Reheating the pork will not degrade the quality, but be sure to use a bit of water in the roasting pan, or wrap it inside foil before reheating in oven.
To Bake:  Place rack on top shelf of oven, hang pork strips with hooks onto rack, place pan beneath rack to catch drippings.

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Nutrition

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Serving Size: 1 Serving (383g)
Recipe Makes: 4 Servings

Calories: 88
Calories from Fat: 4 (5%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0.1mg		0 %
Sodium 883.6mg		30 %
Potassium 665.3mg		18 %
Total Carbohydrate 20g		6 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 17.8g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 88

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