Barbecued Pork (Cha Siu) 3 lb Boneless pork butt; -=OR=- 3 1/2 lb -Boneless pork butt
2 tb Hoisin sauce
4 tb Catsup
4 tb Sugar
1 ts Salt
1 tb Dark soy sauce
1/4 ts Salt peter*
*Probably optional. PREPARATION: 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. COOKING:
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. Barbecued Pork (Cha Siu) printer friendly version located here.
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