Text 17869, 112 rader
Skriven 2007-07-11 23:41:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: NASTY ZZIE FINGS 707
================================
 -=> On 07-11-07  11:04,  Glen Jamieson <=-
 -=> spoke to Dale Shipp about NASTY ZZIE FINGS 70711 <=-

 DS> In less than three weeks, you'll have a choice of several pork
 DS> dishes to chow down on or sample.  Looking forward to seeing you.

 GJ> Likewise.
 GJ> One thing I haven't tried is "pulled pork".  Any chance of some?

  I am going to be cooking pork shoulder in my smoker.   I intend to let
  it cook until the meat is "fork tender", i.e. until you can pull it
  apart with a pair of forks.   To me, that is "pulled pork", but what
  many people mean is what I'd call "pulled pork BBQ" which is that same
  meat with BBQ sauce on it.   I plan on putting out a selection of
  sauces for folks to try -- and encourage anyone with a favorite sauce
  to bring some to share.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Harbor Village Bbq Pork
 Categories: Chinese, Pork
      Yield: 2 servings
 
      1    Boston pork butt (about 3
           -1/4 pounds)
    1/4 c  Harbor Village Chef's BBQ
           -Marinade
  1 1/4 c  Sugar
      1 tb Salt
      2 ts Mui Gwe Lo rice wine
    1/3 c  Light soy sauce
      1 ts Five-spice powder
      1 c  Water (for roasting pan)
           Glazing Sauce
           BBQ Marinade:
    2/3 c  Cooking oil
      8    Garlic cloves, peeled and
           -minced
  1 3/4 c  Hoisin sauce
  1 3/4 c  Ground bean sauce
  1 1/4 c  Sugar
    1/2 c  "nam yu" (red bean curd
           -"cheese")
    1/2 c  Sesame seed paste
           Glazing Sauce:
           One 17.5-ounce container of
           -maltose sugar
    1/4 c  Hot water
      2 ts Mui Gwe Lo rice wine
 
  Most master chefs seldom reveal all their kitchen secrets, but Derun
  Yu shared this recipe for a barbecued pork marinade, adapted for the
  home oven. Armed with a Chinese rice bowl, he assembled the
  ingredients, then poured them into a scale so we would have precise
  measurements. Versatile Chinese barbecued pork is the "ham" of
  Chinese cooking. It may be sliced and served as an appetizer or
  entree, or like a sandwich, cubed and stuffed in bread dough and
  steamed into pork buns. It's good stir-fried with vegetables, tossed
  with noodles or cooked with scrambled eggs.
  
  Prepare the marinade:
  
  Heat the oil in a wok or saucepan over medium-high heat. Add the
  garlic and gently fry just until it floats to the surface and is
  golden brown (about 2 minutes). Quickly remove the garlic and
  discard. Pour the garlic oil into a large mixing bowl, let cool.
  
  Stir in remaining ingredients with the garlic oil into a smooth
  sauce. Pour into a glass jar. cool. If the marinade is covered with
  1/8 inch cooking oil, it will keep in the refrigerator for several
  months. Yields 5 cups.
  
  Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade
  and five-spice powder in a large mixing bowl; mix well. Add the pork
  butt and marinate for about 30 minutes (when using spareribs,
  marinate for 1 hour).
  
  Preheat oven to 500 degrees Fahrenheit. Pour the water into a
  10X14-inch roasting pan. Place the roasting rack in the pan (the rack
  should not touch the water). Remove the meat slices from the marinade
  and  place on the rack; reserve the marinade. Roast for 8  minutes,
  turn over and roast the other side 8 minutes longer. Reduce the oven
  temperature to 300 degrees Fahrenheit. Brush the pork with the
  reserved marinade; roast for an additional 20 minutes on each side.
  Remove from the oven and let cool for 5 minutes.
  
  Slice the pork butt into 1/4-inch slices.
  
  Prepare the glazing sauce:
  
  To soften maltose sugar, place the container (uncovered) in a
  microwave oven at high setting for 1 minute. Transfer the softened
  maltose into a double boiler with the water and rice wine; stir until
  the glaze is well mixed. Keep the sauce warm until ready to use.
  Makes 2 cups.
  
  Then spoon a few tablespoons of the glaze over pork before serving.
  
  Note: Hoisin sauce, ground bean sauce, nam yu, maltose sugar and
  sesame seed paste are available in Chinese markets.
  
  Joyce Jue. San Francisco Chronicle, 8/19/92.
 
MMMMM


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