CHINESE BARBECUED PORK

Ingredients :

3 lb boneless pork shoulder or butt


Marinade:
1/4 cup soy sauce
1/4 cup hoisin sauce
3 tbsps Chinese rice wine or dry sherry
2 tbsps ketchup
2 tbsps sugar
1 tbsp grated orange peel
1 tsp minced garlic
1 tsp minced ginger
½ tsp sesame oil
½ tsp Chinese five-spice
1 tbsp sesame seed paste (optional)
4-5 drops red food colour (optional)

Method :

Trim excess fat from pork. Cut meat into pieces roughly 1 inch thick, 3 inches wide and 8 inches long. Combine marinade ingredients in a large bowl; add pork and stir to coat. Cover and refrigerate at least 4 hours or up to overnight; turn meat occasionally. Preheat oven to 350 E F. Remove meat from marinade; reserve marinade. Place meat on a rack in a foil lined baking pan. Bake, uncovered, for 30 minutes. Turn slices over and bake for 45 minutes longer, brushing occasionally with reserved marinade. Cut into thin slices. Serve hot or cold.

CHICKEN WITH CASHEW NUTS

Ingredients :

½ cup Cashews
1 red bell pepper
1 lb boneless chicken breasts
3 tbsps peanut oil
4 garlic cloves, finely chopped
2 tbsps Chinese rice wine or dry sherry
3 tbsps Hoisin Sauce
2 tbsps sesame oil
5-6 scallions, green part only, cut into 1 inch lengths

Method :

Heat a wok until hot, add the cashews and dry-fry over low to medium heat for 1-2 minutes, until golden brown. Remove and set aside. Cut the red bell pepper in half and remove seeds. Slice into thin strips. Skin the chicken fillet and cut into thin finger-length strips. Heat the wok again until hot, add the oil and swirl it around. Add the garlic and let it sizzle in the oil for a few seconds. Add the bell pepper and chicken and stir-fry for 2 minutes. Add the rice wine or dry sherry and hoisin sauce. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed. Stir in the sesame oil, toasted cashews and scallions. Serve immediately.

CHINESE BARBECUED SPARERIBS

Ingredients :

2 lbs pork spareribs, cut into 3-inch lengths
Char sui sauce or hoisin sauce


Marinade:
1/3 cup char sui sauce or hoisin sauce
3 tbsps Chinese rice wine or dry sherry
3 tbsps soy sauce
1 tbsp sesame oil
1 tbsp minced ginger
2 tsps minced garlic
1 tsp Chinese five-spice

Method :

1. Cut ribs between every second bone to make serving-size pieces. Combine marinade ingredients in a bowl. Add spareribs and stir to coat. Cover and refrigerate for 6 hours or up to overnight. Preheat oven to 400 F.Place ribs on a rack in a foil-lined baking pan; cover loosely with foil. Bake for 30 minutes. Turn ribs over, baste with char sui sauce, and continue baking, loosely covered, until tender, about 30 minutes. Baste again with char sui sauce. Bake , uncovered, for 6 minutes. Turn spareribs over, baste with char sui, and bake until well glazed, about 6 minutes more