Wei-Chuan's Chinese Roast (Barbecued) Pork
bbq, chinese, pork
1 1/3 lb pork shoulder (no bones)
1 tablespoon dry sherry
2 tablespoon sugar
1/2 tablespoon salt
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 red food coloring
1 (optional)
Cut meat into strips. Mix remaining ingredients and marinate meat at least 1 hr. Bake 20 min in preheated 500 oven. Pieces should be brownish-red (or red if you use food coloring) with a few singed areas.
Serving suggestions:
1. Dice and use in roast pork buns (recipe follows). 2. Slice and serve as is, as an appetizer. 3. Slice and stir-fry with bok choy, adding salt and broth and cornstarch-water to thicken. Serve with rice as a main dish. 4. Slice and stir-fry with tofu, adding soy and cornstarch-water to flavor and thicken. Serve with rice as a main dish. Chopped scallion should be strewn over this dish just before serving. From: Michael Loo Date: 17 Nov 97
Yield: 4 servings