Barbecued Pork (Cha Siu)
Adapted from Rhoda Yee’s Dim Sum.
Makes: Enough for a good crowd
1 3-3 ½ lb boneless pork butt (or pork shoulder)
4 tablespoons sugar
4 tablespoons ketchup
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
1 teaspoon salt
1. Cut pork butt into 4 inch by 2 inch by 1 inch strips. Using a fork, puncture the meat a few times. Mix rest of ingredients and rub over pork pieces. Marinate at least 4 hours, or for 1-2 days.
2. Preheat oven to 375 F. Line roasting pan with foil and place pork on top. Roast for 45 minutes or until you get some golden crusting on the fatty parts of the meat. Turn the pieces over once halfway through cooking time.
Do-ahead Notes: Barbecued pork can be made anywhere from a few days to 2 weeks in advance. Just wrap and freeze. For cold appetizers, thaw, then slice just before serving. To reheat, thaw first and reheat in a slow oven until just heated through (about 20 minutes).