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spacer Chinese Barbecued Pork

At 02:17 PM 6/15/01, Kate Murphy wrote:
Next experiment in heresy coming up.

Ah, Kate - you're braver than I. I've always been afraid that if I posted my Chinese BBQ Pork recipe I'd be drummed out of the corps. 8-) But your example has made me brave. Forthwith:

CHINESE BARBECUED PORK (CHAR SHIU)
Printer version of this recipe

3 lb boneless pork
3 cloves minced garlic
3 tbsp sugar
6 tbsp hoi-sin sauce
6 tbsp soy sauce
6 tbsp sherry
1 to 2 tbsp red food color

1. Cut pork into 2" or 3" x 6" x 3/4" thick pieces

2. Mix all other ingredients in a large bowl or flat long cake pan.
Make sure everything is well blended.

3. Marinate pork in this sauce for 2 to 3 hours or longer.

4. Hang on hooks, roast in 350 oven for 40 to 50 minutes.
(With pan of water at bottom of oven to catch dripping)
Serve hot or cold or use for filing in Car-shiu Bao.

Shalom, Mimi
Date: Fri, 15 Jun 2001
Subject: CHINESE BARBECUED PORK (was Iconoclast BBQ)

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Follow up (RE hooks):
From: Bob Rea
ummm, mimi, can you give me a bit more detail about hooks in the oven.
From: Mimi Caught me. 8-) I cheat.
I left the recipe as it came from the Chinese cooking teacher (the swede took a course long before I met him, but I've got his recipes.) I've tried *sewing* it to a metal tower thingie to hang, but usually end up laying it on a metal cooling rack above a broiler pan with about a 1/2 inch of water in it. I put it on the top oven rack and pretend it's hanging.
Scrumptious stuff.

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Follow up (RE hoi-sin sauce):
From: Glenn E. Hammett: This sounds delicious. What is hoi-sin sauce?

From: Georgianna Henry: You'd be surprised ~ it's probably at the largest supermarket in your town, at least, and possibly others. Look among the bottles sauces as well as with the oriental boxed and canned foods.

From: Margaret Kleinpeter: Hoisin is brown and gooey. It is great for chicken, beef and shrimp and all types of pork cuts. It is sweet, but a little bland by itself, so it is really the "backbone" of a sauce or a marinade with other ingredients.

From: Mimi: What others have answered is correct. Most supermarkets in California have section for Oriental foods. I imagine that those in most cities would too. I think it is plum based.