Juicy Barbecued Pork

Hi

Year end is the time where friends get together, and catching up with old friends is always a great joy.

Lately I’ve been talking, laughing and sharing life with some really great friends for over 3 decades.  We have the opportunity to catch up on what have been happening and reminiscing on the time we spent together in school, reliving old jokes, sharing our dreams and future.  Encouraging and support each other emotionally and we even get some really helpful advice from our chat too!

One of the things I always tell my friends after meeting with them is that we mustn’t leave it so long next time… I’m so glad that we invariably do it though.  It is tough finding the time in the middle of busy lives.  But often it only takes 1 person’s crazy plan to make occasion happened.

Yes.  This was why I’ve been quiet for a period of time since my last post.  I’m now back again and ready for Christmas recipe!!

How about Juicy Chinese Barbecued Pork, something different for this Christmas? J

Here’s another recipe for Char Siew which I have made recently.  The seasoning is good.  It is sweet and savoury finger licking.  This is the 1^st time I’m using pork butt to make char siu.  The meat turned out to be bit dry but it is healthier choice of meat.  The belly is of course the most tastier.

The recipe is adapted from one of Christine Ho’s cookbook – Easy Recipes.

INGREDIENTS

700g               Pork butt

4 tbsp              Lee Kum Kee Char Siu Sauce

1 tbsp              Honey, or to taste

SEASONINGS

1 tbsp              Shaoxing wine

2 tsp                Freshly grated ginger juice 

1 tbsp              Light soy sauce

METHOD

(1)Rinse and cut the pork into strips about 2” to 2.5” in width.  Marinate pork with the char siu sauce and seasonings.  Cover and chill in fridge.  For a better result, marinate for at least 6 hours or overnight.

(2)Preheat oven to 200˚C.  Remove the pork from the fridge and rest in room temperature for 10 minutes.  Transfer into a oven proof ceramic tray (I used non-stick baking pan for easy washing later) with all the marinate.  Cover with foil.  Bake for 50 minutes.  Remove the foil, lower the heat to 100ºC.  From now on, keep an eye on it.  Spoon the sauce over the pork every 10 minutes to keep moist.  Turn to the other side and continue baking.  Keep basting sauce over the port keep moist (This is the key to baking succulent and juicy BBQ pork).  When the sauce becomes less and thickens, brush the pork with honey and bake for 10 minutes (Do not brush any honey too early or the pork will be burnt easily.  Just apply when the pork is nearly done).  The pork will gradually turn red in colour.  When you are satisfied with the colour and the consistency of the gravy, it is done.

(3)Remove from the oven and let the pork rest for 10 minutes.  When it cools down a bit, slice and serves with the gravy.

I’m also submitting this to this post to Cook-Your-Book #19 hosted by Joyce from Kitchen Flavour.