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Chinese Bbq Cold Pork; cheft3's recipe
Topic Started: Jan 25 2008, 05:13 PM (90 Views)
michelle_lm
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1 Pork Shoulder Roast (about 4 lbs.)
1/2 cup Hoisin Sauce
4 TBSP Ketchup
4 TBSP Sugar
2 tsp Garlic (minced)
2 tsp Ground Ginger
2 tsp Sesame Oil
1 tsp Chinese Five Spice
25 drops Red Food Color

Trim excess fat from pork. Cut meat into pieces roughly 1 inch thick, 3 inches wide and 8 inches long. Combine marinade ingredients in a large bowl; add pork and stir to coat. Cover and refrigerate at least 4 hours or up to overnight. Turn meat occasionally.
Pre-heat oven to 350° F. Remove meat from marinade; reserve marinade. Place the meat on a rack in a foil-lined baking pan. Bake uncovered for 30 minutes. Turn slices over and bake for 45 minutes longer, brushing occasionally with reserve marinade. Cut into thin slices. Serve cold with hot mustard.
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