Ingredients
-
3
-
-
1 1/4
-
1
-
3
-
3
-
2
-
1
-
1
-
3
-
-
-
-
-
Directions
Barbecued Pork–Chinese Style, This recipe comes from Dorothy Huang, who is a local chef and cookbook author. I think it makes a wonderful barbecued pork that tastes like the best Chinese restaurant’s! You can slice the pork into 2 inch by 1/8 inch pieces and serve hot, or cold as part of a Chinese cold plate. Prep time does not include marinating time., Made this as a “dump” recipe – ie, freeze the meat in marinade to thaw and cook later. Used thin, boneless chops. Absolutely delicious. The balance of sweet/salty/spicy was perfect. And made for a quick weeknight meal. Definitely a “repeat” at our house. Thanks, Leslie – Diane, Very Good!
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Steps
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1
Done
|
Trim Fat Off Pork and Cut Meat Into Pieces About the Size of Pork Chops, 3/4 Inch Thick. If Using Pork Tenderloin, Cut in Half Lengthwise. |
|
2
Done
|
Combine the Marinade Ingredients in a Large Mixing Bowl and Mix Thoroughly. |
|
3
Done
|
Dip Each Piece of Pork Into the Marinade to Coat Well. |
|
4
Done
|
Cover and Refrigerate For 4 Hours or Overnight. |
|
5
Done
|
Place Pork Pieces on a Barbecue Grill Over Medium Heat and Barbecue For About 30 Minutes or Until Fully Cooked, Turning Once or Twice While Cooking. |
|
6
Done
|
During the Last 10 Minutes, Baste With the Marinade. |
|
7
Done
|
Tip: Barbecued Pork Has the Best Flavor When Cooked Over Charcoal, but It Can Also Be Cooked in the Oven. |
|
8
Done
|
Line a Roasting Pan With Foil and Add Some Water to Prevent Smoking. |
|
9
Done
|
Put the Pan on the Lower Rack. |
|
10
Done
|
Place the Pork on the Upper Rack, 3 Inches from the Heat Source. |
