Barbequed Pork Recipe - Cooking Index
Barbequed Pork Recipe - Cooking Index
| 3 lbs | Boneless pork butt | |
| Marinade | ||
| 1/4 cup | Soy sauce | |
| 2 tablespoons | Dry sherry | |
| 1 tablespoon | Honey | |
| 1 tablespoon | Sugar | |
| 1 tablespoon | Minced garlic | |
| 1 tablespoon | Bean sauce | |
| 2 tablespoons | Hoisin sauce | |
| 1 teaspoon | Five-spice powder | |
| Basting Glaze | ||
| 1/4 cup | Honey | |
| 1/4 cup | Boiling water |
Cut the pork butt in half, then slice each half into 3/4-inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally.
Preheat oven to 350 degrees.
Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes.
Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees, and roast for another 15 to 20 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2-inch slices and arrange on a platter to serve.
This recipe yields 4 to 6 servings.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B12 broadcast 01-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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