| You're currently viewing Jacksterville® as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. WHEN YOU SIGN-UP, MAKE SURE YOU RESPOND TO THE EMAIL, OR YOUR ACCOUNT WILL NOT BE VALIDATED!!! [ Click HERE to join our community!] Member Log-In: |
| Chinese Bbq Cold Pork; cheft3's recipe | |
|---|---|
| Tweet Topic Started: Jan 25 2008, 05:13 PM (90 Views) | |
| michelle_lm | Jan 25 2008, 05:13 PM Post #1 |
|
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. |
![]() |
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Tried And True · Next Topic » |







3:09 PM Jul 11