Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.
BARBECUED PORK STRIPS
2 pounds Boneless pork butt
2 tablespoons Light soy sauce
2 tablespoons Chinese rice wine -- or dry sherry
2 tablespoons Sugar
1 tablespoon Minced garlic
1 tablespoon Brown bean sauce
1 tablespoon Hoisin sauce
1 tablespoon Red bean curd
1 teaspoon 5-spice powder
3 tablespoons Malt sugar or honey
3 tablespoons 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
Marinate at room temperature for 3 hours, or overnight in the
Remove the pork from the marinade and baste the strips with the
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