This barbecued roast pork is my husband's specialty. Yes, my husband cooks. That's what made me fall in love with him actually. I find men who can cook very attractive, and... the best thing is: they can back me up when I don't feel like cooking, :D.
This is another semi-homemade cooking that never fails! The cooking time is a little long (about 1 hour) but the only ingredients you need are pork shoulders (or boneless pork tenderloins) and this Lee Kum Kee brand Chinese barbecue sauce. Keep reading for his secret technique on keeping this dish very tasty and moist.
DIRECTIONS:
1. Cut the pork into long strips (about 1x2x5 in.)
2. In a large bowl, marinate the meat generously with the Chinese bbq sauce
3. Transfer the meat mixture into a ziplock bag and refrigerate for at least 2 hours to allow for flavor absorption
4. Preheat oven to 350F
5. Arrange the pork slices on a roasting pan and pour the remainder of the marinating liquid on top of the pork
6. Bake for 15 minutes
7. Take the meat out of the oven and brush the surface with more sauce then return to oven
8. Repeat step 6 and 7 three more times until the meat is fully cooked
9. Slice thinly and serve immediately over steam rice or fried noodle
*Do not skip step 6 to 8, it is the secret that prevent the meat from drying out in the oven.
This is another semi-homemade cooking that never fails! The cooking time is a little long (about 1 hour) but the only ingredients you need are pork shoulders (or boneless pork tenderloins) and this Lee Kum Kee brand Chinese barbecue sauce. Keep reading for his secret technique on keeping this dish very tasty and moist.
DIRECTIONS:
1. Cut the pork into long strips (about 1x2x5 in.)
2. In a large bowl, marinate the meat generously with the Chinese bbq sauce
3. Transfer the meat mixture into a ziplock bag and refrigerate for at least 2 hours to allow for flavor absorption
4. Preheat oven to 350F
5. Arrange the pork slices on a roasting pan and pour the remainder of the marinating liquid on top of the pork
6. Bake for 15 minutes
7. Take the meat out of the oven and brush the surface with more sauce then return to oven
8. Repeat step 6 and 7 three more times until the meat is fully cooked
9. Slice thinly and serve immediately over steam rice or fried noodle
*Do not skip step 6 to 8, it is the secret that prevent the meat from drying out in the oven.
0 Comments