CANTONESE BBQ PORK 义燒: & RIBS
2-3 lbs pork butt, or pork spare ribs
liquid honey for basting
marinade:
5-6
tbsp. sugar
2
tbsp. rice wine or dry sherry
2
glove garlic, crushed
¼
tsp. 5-spice powder
2 stalks green onion, cut into long pieces
½
tbsp. salt
3
tbsp. light soy, or 2 tbsp light + 1 tbsp. dark soy sauce
few
drops of red food colouring
Cut pork butt pieces into 2-inch wide long
strips, or with spare ribs, leave the strips whole, and place them in a large
bowl. Mix marinade ingredients together. Pour marinade over the meat & mix
well to ensure that the strips are well coated. Cover and marinate for about 3 hours.
Preheat oven to 350 degrees F. Arrange pork pieces
on an oiled rack over a large roasting pan. Roast for 30 minutes. Take out and baste
meat with marinade; then with generous coating of honey. Raise oven temperature
to 425 degrees, then return meat to oven. Cook 10 minutes at higher heat to
glaze. Check for doneness by piecing meat with a skewer, or make a cut with the
knife between the rib bones. If juices run clear, or there is no pinkness
showing in the ribs, the meat is cooked. Do not over cook. Allow to stand for 5
minutes in the pan before carving. Slice pork into serving pieces of desired
thickness, or cut spare ribs into individual bones with meat to serve.
Alternately, cooking can be done on a BBQ grill
over medium-high to high direct heat. Cooking time depends on thickness of the
strips. On average, a 1-1 ½ -inch thick piece of pork takes 5-6 minutes to
cook. Check for doneness but do not over
cook. Dilute honey coating slightly with warm water, & do not glaze meat
until it is almost cooked, to avoid excessive charring.
****When using recipe to do BBQ pork side or back
ribs, use a paring knife with sharp
point to slash meat at intervals to facilitate the marinating process. Marinate
for 3 to 4 hours.
No comments:
Post a Comment