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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Capture the flavour of the Chinese butcher's barbecued pork, but without the high fat and salt content. Letting the meat sit in the liquid after simmering helps very lean cuts of meat to retain their moisture. Cooking Time does not include 4 hours marinate. Stephen Wong Recipe. Ingredients:
6 cups water |
2 lbs boneless pork loin, cut lengthwise in 2-inch strips |
2 tablespoons soy sauce |
1 1/2 teaspoons chinese red bean curd |
5 gingerroot, slices, thinly sliced |
2 green onions, coarsely chopped, and smashed |
4 gralic cloves, peeled, and smashed |
2 tablespoons sherry wine |
3 tablespoons honey, divided |
Directions:
1. in saucepan, put water and pork pieces. heat on medium until contents reach low boil.
2. reduce heat to low and simmer covered for 10 minutes. turn off heat and let meat sit in liquid for another 10 minutes.
3. in large glass or plastic bowl, combine all marinade ingredients but 1 tablespoon honey. remove pork pieces from water, pat dry with paper towels and add to marinade. marinate in refrigerator for at least 4 hours or overnight.
4. remove pork from marinate. transfer to saucepan and reduce on high heat to 1/2 volume. add remaining 1 tablespoon honey. roll pork pieces in reduce marinade to coat evenly.
5. heat oven broiler to high. set up rack in roasting pan. place pork pieces on rack and broil for 3 minutes on each side or until golden. baste meat with remaining marinade once or twice during cooking.
6. or cook marinated meat on barbecue over high heat turning often to prevent burning.
7. remove pork from oven and allow to rest 5 minutes. slice and serve hot or allow to cool and use in other recipes.
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