Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
[*]1 1/2 pounds pork tenderloin, shoulder, or butt
[*]2 cloves garlic, peeled and mashed
[*]2 tablespoons Chinese rice wine or dry sherry
[*]2 tablespoons hoisin sauce
[*]2 tablespoons ketchup
[*]1 1/2 tablespoons soy sauce
[*]1 tablespoon liquid honey
[*]2 teaspoons brown sugar
[*]1/4 teaspoon five-spice powder
[*]a few drops red food coloring, optional
Cut the pork into strips about 1 inch thick and 7 - 8 inches (18 - 20cm) long, and marinate, covered, for at least 8 10 hours, turning occasionally. Mix all of the other ingredients together and marinate the pork overnight. BBQ on low unti they are done through. You can eat it hot, warm, or use it cold in other recipes....
Thanks! After I C&P, I may bathe in it....
Psst, Rock, could you put this in its own recipe thread? Too good to let it just stay here...
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