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Ingredientes
- 1 x Boston pork butt (about 3 1/4 pounds)
- 1/4 c. Harbor Village Chef's BBQ Marinade
- 1 1/4 c. Sugar
- 1 Tbsp. Salt
- 2 tsp Mui Gwe Lo rice wine
- 1/3 c. Light soy sauce
- 1 tsp Five-spice pwdr
- 1 c. Water (for roasting pan) Glazing Sauce
- 2/3 c. Veg. oil
- 8 x Garlic cloves, peeled and chopped
- 1 3/4 c. Hoisin sauce
- 1 3/4 c. Grnd bean sauce
- 1 1/4 c. Sugar
- 1/2 c. "nam yu" (red bean curd "cheese")
- 1/2 c. Sesame seed paste
- 17 1/2 ounce Container of maltose sugar
- 1/4 c. Warm water
- 2 tsp Mui Gwe Lo rice wine
Direcciones
- Ran across this in the SF paper the other day and, on reading the ingredients, knew immediately which this is one for you. In the article which accompanied the recipe the author talks about a Chinese BBQ oven which the chef who originated this recipe uses. It's made out of stainless steel, five feet tall with a 180,000 BTU burner in it! This is something I really need for my kitchen. This looks like a full-on, no- nonsense Chinese BBQ.
- 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 possibly entree, or possibly 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 possibly cooked with scrambled Large eggs.
- Prepare the marinade: Heat the oil in a wok or possibly saucepan over medium-high heat. Add in the garlic and gently fry just till it floats to the surface and is golden (about 2 min). Quickly remove the garlic and throw away. Pour the garlic oil into a large mixing bowl, let cold.
- Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour into a glass jar. cold. If the marinade is covered with 1/8 inch veg. oil, it will keep in the refrigerator for several months.
- Yields 5 c..
- Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and five-spice pwdr in a large mixing bowl; mix well. Add in the pork butt and marinate for about 30 min (when using spareribs, marinate for 1 hour).
- Preheat oven to 500F. Pour the water into a 10 X 14-inch roasting pan. Place the roasting rack in the pan (the rack shouldn't touch the water). Remove the meat slices from the marinade and place on the rack; reserve the marinade. Roast for 8 min, turn over and roast the other side for 8 min longer. Reduce the oven temperature to 300F. Brush the pork with the reserved marinade; roast for an additional 20 min on each side. Remove from the oven and let cold for 5 min.
- Slice the pork butt into 1/4-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 till the glaze is well mixed. Keep the sauce hot till ready to use.
- Makes 2 c..
- Then spoon a few Tbsp. of the glaze over pork before serving.
- NOTE: Hoisin sauce, grnd bean sauce, nam yu, maltose sugar and sesame seed paste are available in Chinese markets.
