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Friday, November 18, 2011

Chinese BBQ Pork


My kids are sick and therefore on a hunger strike against snot, but they demolished this pork (while leaving everything else on their plates untouched).  You can make this in advance to serve cold or reheat or just plan to use it in something else (recipe for THAT to come!)

This is adapted from the Frugal Gourmet (who else?) and his recommended cooking set-up is to put the marinated meat directly on your oven racks with a water-filled drip tray underneath.  My oven racks aren't clean enough for that ::blush:: and really, who wants to scrub honey-marinated pork bits off your whole flapping oven rack?  I devised a good work-around in using a cooling rack positioned over a 13x9 pan filled with water placed on a baking tray for transportability.

If you don't have red miso or black bean sauce on hand, you can sub in Marmite or just leave this out.

Chinese BBQ Pork
Makes 4 servings + leftovers

1 1/2 lbs. boneless country style pork ribs or boneless pork shoulder, cut into 1 1/2" x 1 1/2" strips
2 tbsp chicken stock
2 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp red miso or black bean sauce
1 tbsp sherry or marsala wine
1 1/2  tbsp honey
3/4 tsp salt
1 clove garlic, minced
few drops red food coloring (optional)

Mix together all ingredients except pork until well-combined.  Toss pork in mixture and leave to marinate at least 6 hours in fridge.  Turn occasionally. 

When you're ready to cook, drain the pork.  Put a rack over a large roasting pan and spray lightly with non-stick spray.  Partially fill the pan with water to catch drips.  Arrange pork on rack.  Roast 45 minutes at 350F, then turn heat up to 450F and cook 15 minutes longer, until dark brown crust forms.  To serve, cool if desired and slice.

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