Thursday, February 18, 2010

Chinese Barbecued Pork Strips


I love some of the Lion House recipes. I have one of their international cookbooks and sometimes I find fun things in there. I tried out this pork and it was really yummy. It reminded me a lot of the pork you get on the kabobs sticks at the Farmers Market that you just can't pass up because the smell is wafting through the booths and making your mouth water. Imagine that smell in your house. Then imagine a very happy husband walking through the door. :) I can't make any promises, but I'm sure good things will come.

Chinese Barbecued Pork Strips
(Lion House International Recipes)


2 lbs pork, cut into 2 inch strips
3 T soy sauce
2 T honey
2 T sugar
2 T orange juice (apple, white grape, or pineapple juice may be substituted)
1 tsp salt
1/2 tsp Oriental Five Spice Powder (recipe follows)
1 clove garlic, minced
1 tsp minced fresh ginger root, or 1/2 tsp ground ginger
1/2 tsp red food coloring (optional)

Put meat strips in a medium bowl. In a small bowl, combine soy sauce, honey, sugar, juice, salt, Five Spice Powder, garlic, ginger, and food coloring. Pour mixture over meat and stir to coat well. Cover and place in refrigerator to marinate 3 to 4 hours or overnight, turning occasionally if necessary.

When ready to cook meat, preheat oven to 325 degrees. Place meat strips in a roasting pan; reserve marinade. (Promise me you will save yourself some scrubbing and put foil under it.) Roast in a preheated oven for 1 1/2 hours, basting occasionally with reserved marinade.

Oriental Five Spice Powder
1 tsp cinnamon
1 tsp anise seeds, crushed
1/2 teaspoon fennel seeds, crushed
1/4 tsp ground black pepper or crushed Szechuan pepper
1/8 tsp ground cloves

Mix ingredients together. Store in tightly covered container. Use in Oriental cooking.
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2 comments:

jess and seth said...

I like your use of the cookie cooling rack. That is such a good idea. And what type of pork do you use for the strips? Does it come sliced like that?

Lydia Stewart said...

Hey Jess-
The cookie rack works great. I should have explained myself better, but I'm glad you recognized it. As for as the pork goes- I just use what ever cut I have. (The recipe said something about bone-in sirloin, and then to cut around the bone, but that just seemed tedious to me.) I actually cut up a roast and I had a few left over cuts or I think it was pork chops or something like-unto-it. :) Then, I know it sounds funny, but I cut it up with scissors- so much easier! (but be sure to sanitize. :) Basically, I'm just trying to say that it doesn't matter too much. :)
-Lyd