Yummy Indian Food Recipes

Quick Search

Recipe Search

Easy Indian Recipes

Chinese Hot and Sour Onions

Chinese Egg Drop Soup

Chinese Vegetables

Pork And Lettuce Rolls

Salad North Indian Style

Chaat (Fiery Fruit Salad)...

Skewered Barbecued Lamb

Barbecued beef

Goan Vindaloo (Pork)

Parsi Style Potatoes With Eggs

Khagina Style

Quick Indian Recipes

CHICKEN WITH BASIL AND CHILLI

CHICKEN IN CUMIN SAUCE

CHICKEN MUSSALAM

CHICKEN SHASHLIK

KARAHI CHICKEN

Chinese-Style Barbecued Pork

Chinese-Style... Video Recipe

MyRecipe

Post Recipe

E-Mail

Chinese-Style Barbecued Pork

	4.0 Stars based on 335 Reviews
Author : johsna6...	Published On : Sep 23, 2007
Preparation Time: 7 min	Recipe Type : NonVeg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Chicken

Description : Chinese-Style Barbecued Pork Recipe made easy, learn how to make Chinese-Style Barbecued Pork Recipes at home.

Recipe of Chinese-Style Barbecued Pork
Ingredient Name	Unit	Quantity

boneless pork rib end	cup	2 1/2
Catsup	cup	1/3
Garlic clove	number	1
Ginger,	tsp	1
shao xing	cup	1/4
Soy sauce	cup	1/3
Sugar	tsp	1/2
Directions \| How to make Chinese-Style Barbecued Pork

Combine the sherry, soy sauce, sugar, ginger and garlic, blending well. Place the pork roast in a dish or plastic bag, add the sauce, and brush over the meat or close the bag tightly and turn to coat the meat with the sauce. Marinate at room temperature 2 to 3 hours or in the refrigerator overnight. This cut of pork is best cooked on a grill with a cover or on a spit. If you do not have a spit or grill with a cover, shape a loose tent of foil over the meat to hold in the heat and help prevent flare-ups while cooking. Remove the meat from the marinade, reserving the marinade, and place on a grill 6 to 8 inches above a drip pan surrounded by hot coals or with the coals pushed to the back of the grill. Brush the meat with the sauce and grill 1 hour, basting and turning as needed to cook evenly and prevent flare-ups. Test with a meat thermometer. When the internal temperature reaches 160 degrees F. the meat is thoroughly cooked but still tender and juicy. A thick roast might require 30 minutes longer. Just before the meat is done, mix the catsup into the remaining marinade and brush over the meat. Turn and glaze the meat over the drip pan. Remove the meat to a serving plater, cover loosely with foil and let stand 30 minutes. About 10 minutes before serving, mix the dry mustard to a smooth thin paste with the water. Slice the pork roast thinly and serve the catsup sauce and mustard sauce separately, or swirl the mustard into the catsup sauce. "I was a young woman in Miami when I first had what my date called Chinese roast pork with hot and heavenly sauce. This is my adaptation, after I learned that the restauranteur's 'hot and heavenly' is American catsup and mustard."

Video to be uploaded very soon...

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Chinese-Style Barbecued Pork

Reviews


Post Review of Chinese-Style Barbecued Pork

Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable.