Chinese Cha Siu Barbecued Pork
1 pound lean pork butt
1/4 teaspoon salt
dash of pepper
1 1/4 tablespoons sugar
2 teaspoon thin soy sauce
1 teaspoon roasting salt
1 1/2 teaspoon oyster sauce
1 1/2 teaspoon hoisin sauce
2 teaspoon white wine
1 tablespoons honey
1 cups water (for roasting)
Cut meat into pieces approximately 5 x 2
inch x 1 inch. Sprinkle meat with each of the
remaining ingredients, except water, mix well,
and marinate over night (or for at least 5
hours) in the refrigerator.
Pre-heat oven at 375 degrees. In a roasting pan
add 1 cup water. Place rack on top. Place pork
on rack and roast for 1/2 hour on each side.
Total cooking time 1 hour. Baste 3 or 4 times.
Do not cover.
Bake at 325 for 50 to 60 minutes or until toothpick
comes out clean.
PORK SUE MEI DUMPLINGS
1 pound lean ground pork finely chopped
2 tablespoons light soy sauce
2 tablespoons dry sherry
1 teaspoon freshly grated ginger
1/2 teaspoon ground white pepper
1 tablespoons sesame oil
1/2 teaspoon msg (optional)
pinch of sugar
1 tablespoons chopped green onion
1 egg white
1 tablespoons cornstarch
1 teaspoon salt
4 tablespoons chopped bamboo shoots(optional)
2 cloves garlic, crushed
1 package shu-mei, wonton or gyoza skins
Mix all of the ingredients for the filling
together, and mix them well. Place about 3/4
tablespoon of filling in the center of each
noodle wrapper and bring up the corners so that
you have a little money bag. Leave the top
open so that you can see some of the meat.
For fun you might put 1 frozen green pea on
the top of each for added color. Steam in an
oiled bamboo steamer for 15 minutes, on high heat.