Roast Pork Strips Recipe
A staple in the Chinese diet, Pork is the "steak" of China. Those little red pieces of pork in fried rice are chopped from roast pork strips. Although the marinade is simple enough, Brown bean sauce may be difficult to find. (you may substitute black bean sauce or hoisin sauce).
You can also use this pork in stir-fried recipes, sliced pieces as an appetizer, or cut into small pieces and fried in tempura batter. (such as you might get in sweet and sour pork)
Ingredients
| 2 Lbs. Pork butt cut into 1" diameter by 3"-4" long strips | ||
| (note: bigger pieces are OK but my need to be roasted a little longer) | ||
| Chicken stock | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Black bean sauce | 2 Tablespoon | |
| Rice wine | 1 Tablespoon | |
| Sugar | 1 1/2 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| 1 teaspoon fine chopped garlic | ||
| Red food coloring | 1 Teaspoon | |
Directions
Combine all the marinade ingredients in a large bowl and stir thoroughly. Make sure sugar and sauces are completely incorporated. Add the pork strips few at a time making sure each piece is covered in the marinade. When all have been added use a large spoon and stir from the bottom up rotating all the pork and distributing the marinade. Refrigerate covered for 6 hours minimum (over night is even better). Stir occasionally during the marinading process.
COOKING TIME:
Pre-heat your oven to 350 degrees.
Line several cookie sheets with aluminum foil and place cooking racks on top of each. Lay the pork pieces across the racks so they do not touch each other.
Roast them for 30 minutes and remove from the oven promptly. (longer if pieces are bigger)
Let them cool, package and refrigerate in zip-lock bags. They will keep for weeks, but they won't last that long.
COOKING TIME:
Pre-heat your oven to 350 degrees.
Line several cookie sheets with aluminum foil and place cooking racks on top of each. Lay the pork pieces across the racks so they do not touch each other.
Roast them for 30 minutes and remove from the oven promptly. (longer if pieces are bigger)
Let them cool, package and refrigerate in zip-lock bags. They will keep for weeks, but they won't last that long.
Comments
Comments: 4 |
Add a Comment
dbmamawanda says :
Anyone have any idea why I can not print this recipe?
Posted on: 22 May 2011 - 12:09pm
Anonymous says :
Yummy, great recipe! It reminds me of dim sum Chinese pork spare ribs! It's a keeper!
Posted on: 17 March 2011 - 2:02am
Chef
