International Food Recipes

Chinese Barbequed Pork Recipe

Recipes by Ethnicity:

African Recipes
Argentinean Recipes
Brazilian Recipes
British Recipes
Caribbean Recipes
Chinese Recipes
Costa Rican Recipes
Danish Recipes
Egyptian Recipes
French Recipes
German Recipes
Indian Recipes
Irish Recipes
Israeli Recipes
Italian Recipes
Korean Recipes
Mexican Recipes
Middle Eastern Recipes
Moroccan Recipes
Nepalese Recipes
Polish Recipes
Portuguese Recipes
Russian Recipes
Spanish Recipes
Swedish Recipes
Thai Recipes
Turkish Recipes
United States Recipes
Vietnamese Recipes

Beef and Broccoli with Garlic Sauce
Chinese Pepper Steak
Chicken Chow Mein
General Tso's Chicken
Kung Pao Chicken
Moo Goo Gai Pan
Boiled Pot Stickers
Chinese Fire Pot

Cantonese Roast Duck
Egg Foo Yung
Egg Rolls
MaPo Tofu
Barbecued Pork Bun
Chinese Barbequed Pork
Chinese Mustard Sauce
Duck Sauce
Sweet & Sour Sauce
Deep Fried Shrimp Balls
Shrimp with Chili and Garlic Sauce
Szechuan Shrimp
Bok Choy with Bacon Sauce
Broccoli in Oyster Sauce
Eggplant with Hot Garlic Sauce

rachael ray acai

Chinese Barbequed Pork

3 pounds boneless pork butt
Marinade:
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon honey
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon bean sauce
2 tablespoons hoisin sauce
1 teaspoon fivespice powder
Basting Glaze:
1/4 cup honey
1/4 cup boiling water

Cut the pork butt in half, then slice each half into 3/4inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally.

Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees F, and roast for another 1520 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2inch slices and arrange on a platter to serve.