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Ingredientes
- 2 lb Boneless pork butt
- 2 Tbsp. Light soy sauce
- 2 Tbsp. Chinese rice wine
- 2 Tbsp. Sugar
- 1 Tbsp. Garlic
- 1 Tbsp. Brown bean sauce
- 1 Tbsp. Hoisin sauce
- 1 Tbsp. Red bean curd
- 5 x spice pwdr
- 3 Tbsp. Honey
- 3 Tbsp. Boiling water
Direcciones
- 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 thoroughly.
- Marinate at room temperature for 3 hrs, or possibly overnight in the refrigerator. Remove the pork from the marinade and baste the strips with the malt-sugar mix. 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 min, basting occasionally with the malt sugar or possibly honey. Increase the heat to 425F and roast for 20 min to finish the pork. When the pork is cold sufficient to handle, cut it into 1/2-inch slices.
- Arrange the pork slices on a platter.
- Serves 4 to 6 as a main courseaccompanied by vegetables, 8 to 10 as an appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 82 | 27% |
| Total Fat 9.14g | 11% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 0.06g | |
| Cholesterol 93mg | 31% |
| Sodium 650mg | 27% |
| Potassium 568mg | 16% |
| Total Carbs 23.09g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 20.58g | 14% |
| Protein 29.82g | 48% |
