Saturday, January 24, 2009

Chinese barbecue pork

Use one-quarter of this pork in Festive Rice (see related recipe). Thinly slice the remaining pork and sprinkle with roasted peanuts to create a side dish.

Preparation Time 10 minutes
Cooking Time 30 minutes
Makes about 400g

* 2 tbs soy sauce
* 2 tbs honey
* 1 tbs Chinese rice wine or dry sherry
* 1 tbs oyster sauce
* 1 tbs hoisin sauce
* 1 tsp sesame oil
* 1 tsp Chinese five spice
* 500g pork fillet, halved crossways, quartered lengthways

1. Combine soy sauce, honey, Chinese rice wine, oyster sauce, hoisin sauce, oil and Chinese five spice in a bowl.
2. Add the pork to the soy sauce mixture and turn to coat. Cover and place in the fridge for 2 hours to marinate.
3. Preheat oven to 220°C. Add water to a roasting pan to come 1cm up the side of pan. Drain the pork, reserving marinade. Place pork on a wire rack in the pan. Roast, turning once, basting frequently with marinade, for 30 minutes or until tender and caramelised. Set aside to cool.

Notes & tips
* This recipe requires 2 hours of marinating time.
Time plan tip: Make up to 3 days ahead. Store in an airtight container in the fridge.
Freezing tip: Wrap in plastic wrap. Place in a sealable plastic bag. Label, date and freeze for up to three months. Thaw in fridge.


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