Charlie Chan’s Bbq PorkFrom elgourmand 3 years ago
- • 1lb (500g) pork tenderloin, pork shoulder or even pork leg. The Tenderloin is best but any will do. shopping list
- The marinade: shopping list
- • ¾ cup (170ml) light soy sauce, I use Kikkoman. shopping list
- • ¼ cup (60ml) rice wine. shopping list
- • ¼ cup (60ml) raw sugar. shopping list
- • 2 Tbs hoisin sauce. shopping list
- • ½ tsp grated ginger, optional. shopping list
- The sugar Baste: shopping list
- • 1 Tbs raw sugar shopping list
- • 1 Tbs hot water shopping list
How to make it
- 1. Remove ALL the fat from the pork. See Photo
- 2. If using shoulder or leg pork, remove from the bone.
- 3. Cut the pork into strips about 1.5” (4cm) wide by 3 to 4” (7 to 10cm) long & ¼” (0.5cm) thick.
- 4. Pierce the pork strips all over with a fork, or one of those tenderizing gizmos. This improves marinade absorption and tenderizes the meat.
- 5. Mix up the marinade in a container with a tight lid and add the pork strips. Make sure the pork strips are completely covered. See Photo
- 6. Cover tightly and place in the fridge for 24 hours. This works best if you stir or agitate it several times.
- 7. When you’re ready to start cooking, preheat your oven to 420 deg F (215 C).
- 8. Set up a shallow roasting pan with a rack.
- 9. Pour about ½ to ¾ cups of water in the pan and lay the strips on the rack; keep the remaining marinade.
- 10. Place the pan on the middle rack of the oven and roast the pork for about 25 minutes; until done all the way through.
- 11. Turn & baste at least twice during the baking process to give it a good coating. Subtract the turning and basting time from the baking time. The pork should turn a golden red colour while it’s cooking. Remove from the oven. You may have to do this in 2 or 3 batches, depending on the size of your roasting pan and how much you’re making but it’s just the same ole, same ole until you finish.
- 12. Get the broiler going, paint the pork strips with the sugar baste and broil for 1 – 2 minutes per side to give them a bit of a glaze.
- 13. Let cool and enjoy.
- You can eat this like jerky, use it in Dim Sum, make Manapua steamed dumplings or Won Ton, (which is Japanese but who’s looking?) See Photo. It should be well cooked but not dry as a cardboard box & well last a long time in the fridge.