Golden Poppies our State Wildflower

Tuesday, May 20, 2014


THIS IS ALSO KNOWN AS CHAR SIU and is served in many ways.
as an appetizer, as a garnish with soups to add extra flavor also with fried rice, won ton soup or stir fried vegetables.

This makes approx 2 1/2 pounds barbecued pork

1/4 cup dark soy sauce
2 tbsp each of honey, brown sugar and dry sherry or saki
1 tsp each sea salt & Chinese 5 spice powder
3 quarter-sized slices fresh ginger root flattened with the side of a cleaver

3 pounds lean boneless pork 

In a saucepan combine the soy sauce, salt, sherry. sugar, 5spice, honey and ginger and cook for 1 min, to dissolve the sugar.
remove from heat and allow to cool.

Cut the pork into 1 inch thick slices and place in a seal able plastic bag.
Pour the cold marinade over the meat and seal bag, then marinate 8 hours or overnight, in the fridge..every few hours turning the bag to distribute the marinade.

to Cook

Preheat oven 350f middle shelf

Remove the pork from the marinade..reheat  the marinade and boil for 1 min*, then keep warm.

Place the pork slices on a rack set over a baking pan and bake for 30 mins, then baste with the marinade, and turn slices and continue baking for 45 mins.
Brushing with marinade every 10 mins or so.

Remove from oven and when cool enough cut into thin slices and serve hot or cold, with the heated reserve marinade

*it is important to boil the marinade to kill off any bacteria from the raw meat.

I know it is baked pork, but it IS called Barbecued.

Too delicious to argue over, and perfect for Memorial Day weekend

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