Barbecued Pork Strips

Barbecued Pork Strips Recipe:

Barbecued Pork Strips

2 lb Boneless pork butt

Marinade:
2 tb Light soy sauce
2 tb Chinese rice wine or dry sherry
2 tb Sugar
1 tb Minced garlic
1 tb Brown bean sauce
1 tb Hoisin sauce
1 tb Red bean curd
1 ts 5-spice powder

Basting Liquid:
3 tb Malt sugar or honey
3 tb Boiling water

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.

Makes 4 servings