Free Recipe Barbecued Pork Strips
Recipe Type: Free Meat Recipes
Recipe Preparation: broil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Barbecued Pork Strips Recipe
Marinade for barbecued pork
Pork
Barbecued Pork Strips Preparation
1. Cut pork in strips 2 inches wide, 2 inches thick and 5 inches long. 2. Prepare any of the marinades for barbecued pork strips (see recipes below). Add to pork and let stand 2 hours, turning meat frequently. Drain, reserving marinade. 3. Preheat the oven to 425 degrees. Place pork strips on a rack over a shallow roasting pan containing a few inches of water; or suspend, barbecue-style, in oven. (See HOW-TO SECTION.) Roast 10 minutes. 4. Reduce heat to 325 degrees and roast pork 30 to 40 minutes more. (Turn meat several times if not suspended.) Baste strips lightly at 5-minute intervals with peanut or sesame oil; or glaze with a thin layer of honey during the last 10 minutes of roasting. 5. Cut pork against the grain in bite-size pieces. Serve hot with reheated marinade; or cold with plum sauce, hot Chinese mustard (see recipe) or a soy sauce dip. NOTE: Barbecued Pork Strips may be used in any dish that calls for roast pork. They can be prepared in quantity and refrigerated (they will keep about a week) or frozen in foil. (If frozen, reheat in foil without defrosting.) VARIATIONS: Marinate a whole pork tenderloin. Roast 30 minutes at 375 degrees; 1 hour at 300 degrees. If meat is on a rack, turn at 15-minute intervals. (If suspended barbecue-style, turning isn’t necessary.) Roast the marinated pork strips 15 minutes at 350 degrees; then raise heat to 450, baste with peanut oil and roast 1o minutes more. (This will make pork very crisp.) Cook the marinated pork strips over a hibachi, or charcoal grill, etc., allowing about 15 minutes on each side. Broil the marinated pork strips 25 minutes, turning once. (Place about 1-1/2 inches from flame.) Baste with the marinade at 5-minute intervals. For marinades, see one of the marinade for Barbecued Pork recipes: Basic, Sugar-Soy, Spiced, Pineapple-Sherry, Garlic-Onion, Hoisin-Five Spices, Hoisin-Chili, Sherry-Brown Sugar, Soy-Sherry, Five Spices, Sherry-Honey, Soy-Sugar or Brown Bean. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .
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