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Cooks Illustrated Asian Barbecue Pork (March/April 2007 issue)

1 4# boneless pork butt roast, excess fat trimmed and cut into slices about 3/4-1″ thick

1/2 c. sugar

1/2 c. soy sauce

6 T. hoisin sauce

1/4 c. dry sherry

1/4 t. ground white pepper

1 t. 5-spice powder

1 T. sesame oil

2 T. fresh ginger, grated

2 medium garlic cloves, minced

1/4 c. ketchup

1/3 c. honey

With a fork, prick each pork slice 10-12 times per side and place in large plastic zip-lock bag. Combine sugar, soy sauce, hoisin, sherry, pepper, 5-spice, sesame oil ginger and garlic in bowl, stir to combine. Reserve 1/2 cup of marinade, then pour remaining over meat. Press as much air out as possible, seal and chill for 30 minutes or up to 4 hours.

In a small saucepan, place reserve marinade, ketchup and honey and bring to a boil. Simmer over low heat about 10 minutes to thicken and reduce. Turn off heat.

Line a roasting pan (with rack) with tin foil, place rack in pan and spray with cooking spray. Pre heat oven to 350 and adjust rack to center position. With tongs, remove pork from marinade, allowing excess to drip off, and place on rack. Pour 1/3 cup water into bottom of pan and cover tightly with tin foil. Cook for 25 minutes. Remove foil, and cook until pork has browned slightly around the edges, anywhere from 35-45 minutes. Turn broiler on, and broil pork until evenly caramelized, about 5-8 minutes depending on your oven. Be careful to not blacken the meat- you are looking for a nice even brown. (a drawer broiler will not work for this, the heat source is too close to the meat, says the mag. Increase heat to 500 degrees to caramelize) Turn meat over and caramelize other side. Then brush half the marinade on meat and allow to caramelize again for about 3-5 minutes, again, watching to prevent scorching. Turn meat with tongs, brush remaining glaze on other side and caramelize other side. Allow to cool for 10 minutes, then slice thin.

So then, once that was done, and a container of cold rice was ready as well, I commenced with making the coveted Pork Fried Rice from the Food and Wine 100 list. You can find the results of that undertaking right HERE.

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