Harbor village bbq pork
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Boston pork butt (about 3 1/4 pounds) | |
| ¼ | cup | Harbor Village Chef's BBQ Marinade |
| 1¼ | cup | Sugar |
| 1 | tablespoon | Salt |
| 2 | teaspoons | Mui Gwe Lo rice wine |
| ⅓ | cup | Light soy sauce |
| 1 | teaspoon | Five-spice powder |
| 1 | cup | Water (for roasting pan) |
| Glazing Sauce | ||
| BBQ Marinade: | ||
| ⅔ | cup | Cooking oil |
| 8 | Garlic cloves, peeled and minced | |
| 1¾ | cup | Hoisin sauce |
| 1¾ | cup | Ground bean sauce |
| 1¼ | cup | Sugar |
| ½ | cup | \"nam yu\" (red bean curd \"cheese\") |
| ½ | cup | Sesame seed paste |
| Glazing Sauce: | ||
| One 17.5-ounce container of maltose sugar | ||
| ¼ | cup | Hot water |
| 2 | teaspoons | Mui Gwe Lo rice wine |
Directions
Most master chefs seldom reveal all their kitchen secrets, but Derun Yu shared this recipe for a barbecued pork marinade, adapted for the home oven. Armed with a Chinese rice bowl, he assembled the ingredients, then poured them into a scale so we would have precise measurements. Versatile Chinese barbecued pork is the "ham" of Chinese cooking. It may be sliced and served as an appetizer or entree, or like a sandwich, cubed and stuffed in bread dough and steamed into pork buns. It's good stir-fried with vegetables, tossed with noodles or cooked with scrambled eggs.
Prepare the marinade:
Heat the oil in a wok or saucepan over medium-high heat. Add the garlic and gently fry just until it floats to the surface and is golden brown (about 2 minutes). Quickly remove the garlic and discard. Pour the garlic oil into a large mixing bowl, let cool.
Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour into a glass jar. cool. If the marinade is covered with ⅛ inch cooking oil, it will keep in the refrigerator for several months. Yields 5 cups.
Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and five-spice powder in a large mixing bowl; mix well. Add the pork butt and marinate for about 30 minutes (when using spareribs, marinate for 1 hour).
Preheat oven to 500 degrees Fahrenheit. Pour the water into a 10X14-inch roasting pan. Place the roasting rack in the pan (the rack should not touch the water). Remove the meat slices from the marinade and place on the rack; reserve the marinade. Roast for 8 minutes, turn over and roast the other side 8 minutes longer. Reduce the oven temperature to 300 degrees Fahrenheit. Brush the pork with the reserved marinade; roast for an additional 20 minutes on each side.
Remove from the oven and let cool for 5 minutes.
Slice the pork butt into ¼-inch slices.
Prepare the glazing sauce:
To soften maltose sugar, place the container (uncovered) in a microwave oven at high setting for 1 minute. Transfer the softened maltose into a double boiler with the water and rice wine; stir until the glaze is well mixed. Keep the sauce warm until ready to use.
Makes 2 cups.
Then spoon a few tablespoons of the glaze over pork before serving.
Note: Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame seed paste are available in Chinese markets.
Joyce Jue. San Francisco Chronicle, 8/19/92.