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Cooked by: Chef / Last Modified: 2/6/2008 / Number of Servings: 1 |
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Directions: Cut pork butt into 4 inch by 2 inch by 1 inch strips. Mix rest of ingredients and rub over pork pieces. Marinate at least 4 hours or overnight.
Preheat oven at 375 degrees. Line roasting pan with foil and place pork on roasting rack. Roast a total of 45 minutes, turning over once or twice.
DO-AHEAD NOTES: Barbecued pork can be made anywhere from a few days to 2 weeks in advance. Just wrap and freeze. For cold appetizers, thaw, then slice just before serving. To reheat, thaw first and reheat in a slow oven until just heated through (about 20 minutes). Delicious either way.
COMMENTS: Barbecued pork can be used in fried rice, egg rolls, filling for steamed pork buns, stir fry with vegetables and as garnishes for many noodle dishes.
| Ingredients:
3 Pound(s) Boneless pork butt
2 Tablespoon(s) Hoisin sauce
4 Tablespoon(s) Catsup
4 Tablespoon(s) Sugar
1 Teaspoon(s) Salt
1 Tablespoon(s) Dark soy sauce
1/4 Teaspoon(s) Salt peter |
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