Monday, June 1, 2009

Chinese Barbecue Pork sans the red dye

Unfortunately, my mom is not the only chef in the family who doesn't believe in measurements. My aunt and uncle also fall into that category. They make a mean poor man's barbecue pork that I have tried many times to emulate, but so far I have been unsuccessful. It's still better than that stuff you can buy at the grocery store that is a scary red color and dry as a bone, though!

Here's my most recent rendition, which I tried this weekend and will be finishing off tonight with some fried rice. You can expect that recipe tomorrow.

4 pounds country-style boneless pork ribs
1 c. hoison sauce, divided
1/2 c. chicken broth
1 t. salt

Mix 1/2 c. hoison sauce, chicken broth and salt in a zip-top plastic bag. Add pork and marinate overnight.

Place on grill, then brush on remaining sauce as the pork continues to cook.

My aunt and uncle also cook this in the oven at 350 degrees, for about 30 minutes. I always use a meat thermometer, though, just to be safe.

1 comment:

  1. I fear the red dye. This looks so yummy! Love your photos :)