Last night I cooked up some barbecued pork, Chinese style using a recipe from one of my Mark Bittman cookbooks. I'm not sure how authentic it is, but it tasted damn good. It didn't hurt that I used pork from Dittmer's.
Here's the recipe:
1.5 lbs boneless pork loin or 2 lbs boneless pork shoulder
3 tbs honey
2 tbs hoisin sauce
2 tbs cooking wine
2 tbs oyster sauce
0.5 tsp five-spice powder
1. Cut the pork lengthwise into 1 inch by 2 inch strips. Pierce the meat all over with the point of a knife. Combine the remaining ingredients and refrigerate for 4 to 24 hours.
2. Preheat the oven to 400 F. Put the meat on a roasting rack and cook for 45 minutes, turning over every 10-15 minutes.
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