Harbor village bbq pork

2 servings

Ingredients

Quantity Ingredient
1 Boston pork butt (about 3 1/4 pounds)
¼ cup Harbor Village Chef's BBQ Marinade
1¼ cup Sugar
1 tablespoon Salt
2 teaspoons Mui Gwe Lo rice wine
⅓ cup Light soy sauce
1 teaspoon Five-spice powder
1 cup Water (for roasting pan)
Glazing Sauce
BBQ Marinade:
⅔ cup Cooking oil
8 Garlic cloves, peeled and minced
1¾ cup Hoisin sauce
1¾ cup Ground bean sauce
1¼ cup Sugar
½ cup \"nam yu\" (red bean curd \"cheese\")
½ cup Sesame seed paste
Glazing Sauce:
One 17.5-ounce container of maltose sugar
¼ cup Hot water
2 teaspoons Mui Gwe Lo rice wine

Directions

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 entree, or 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 cooked with scrambled eggs.

Prepare the marinade:

Heat the oil in a wok or saucepan over medium-high heat. Add the garlic and gently fry just until it floats to the surface and is golden brown (about 2 minutes). Quickly remove the garlic and discard. Pour the garlic oil into a large mixing bowl, let cool.

Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour into a glass jar. cool. If the marinade is covered with ⅛ inch cooking oil, it will keep in the refrigerator for several months. Yields 5 cups.

Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and five-spice powder in a large mixing bowl; mix well. Add the pork butt and marinate for about 30 minutes (when using spareribs, marinate for 1 hour).

Preheat oven to 500 degrees Fahrenheit. Pour the water into a 10X14-inch roasting pan. Place the roasting rack in the pan (the rack should not touch the water). Remove the meat slices from the marinade and place on the rack; reserve the marinade. Roast for 8 minutes, turn over and roast the other side 8 minutes longer. Reduce the oven temperature to 300 degrees Fahrenheit. Brush the pork with the reserved marinade; roast for an additional 20 minutes on each side.

Remove from the oven and let cool for 5 minutes.

Slice the pork butt into ¼-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 until the glaze is well mixed. Keep the sauce warm until ready to use.

Makes 2 cups.

Then spoon a few tablespoons of the glaze over pork before serving.

Note: Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame seed paste are available in Chinese markets.

Joyce Jue. San Francisco Chronicle, 8/19/92.

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