Harbor Village BBQ Pork

      1    Boston pork butt (about 3           2 ts Mui Gwe Lo rice wine
           -1/4 pounds)                      1/3 c  Light soy sauce
    1/4 c  Harbor Village Chef's BBQ           1 ts Five-spice powder
           -Marinade                           1 c  Water (for roasting pan)
  1 1/4 c  Sugar                                    Glazing Sauce
      1 tb Salt

--------------------------------BBQ MARINADE--------------------------------
    2/3 c  Cooking oil                     1 1/4 c  Sugar
      8    Garlic cloves, peeled and         1/2 c  "nam yu" (red bean curd
           -minced                                  -"cheese")
  1 3/4 c  Hoisin sauce                      1/2 c  Sesame seed paste
  1 3/4 c  Ground bean sauce

-------------------------------GLAZING SAUCE-------------------------------
 17 1/2 oz Container of maltose sugar          2 ts Mui Gwe Lo rice wine
    1/4 c  Hot water

  Ran across this in the SF paper the other day and, on reading the
  ingredients, knew immediately that this is one for you.  In the article
  that accompanied the recipe the author talks about a Chinese BBQ oven that
  the chef who originated this recipe uses.  It's made out of stainless
  steel, five feet tall with a 180,000 BTU burner in it! This is something I
  really need for my kitchen.  This looks like a full-on, no- nonsense
  Chinese BBQ.

  Most master chefs seldom reveal all their kitchen secrets, but Derun Yu
  shared this recipe for a barbecued pork marinade, adapted for the home
  oven.  Armed with a Chinese rice bowl, he assembled the ingredients, then
  poured them into a scale so we would have precise measurements.

  Versatile Chinese barbecued pork is the "ham" of Chinese cooking.  It may
  be sliced and served as an appetizer or entree, or like a sandwich, cubed
  and stuffed in bread dough and steamed into pork buns. It's good stir-
  fried with vegetables, tossed with noodles or cooked with scrambled eggs.

  Prepare the marinade:  Heat the oil in a wok or saucepan over medium-high
  heat.  Add the garlic and gently fry just until it floats to the surface
  and is golden brown (about 2 minutes).  Quickly remove the garlic and
  discard.  Pour the garlic oil into a large mixing bowl, let cool.

  Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour
  into a glass jar. cool.  If the marinade is covered with 1/8 inch cooking
  oil, it will keep in the refrigerator for several months.

  Yields 5 cups.

  Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and
  five-spice powder in a large mixing bowl; mix well.  Add the pork butt and
  marinate for about 30 minutes (when using spareribs, marinate for 1 hour).

  Preheat oven to 500F.  Pour the water into a 10 X 14-inch roasting pan.
  Place the roasting rack in the pan (the rack should not touch the water).
  Remove the meat slices from the marinade and place on the rack; reserve the
  marinade.  Roast for 8 minutes, turn over and roast the other side for 8
  minutes longer.  Reduce the oven temperature to 300F. Brush the pork with
  the reserved marinade; roast for an additional 20 minutes on each side.
  Remove from the oven and let cool for 5 minutes.

  Slice the pork butt into 1/4-inch slices.

  Prepare the glazing sauce:  To soften maltose sugar, place the container
  (uncovered) in a microwave oven at high setting for 1 minute. Transfer the
  softened maltose into a double boiler with the water and rice wine; stir
  until the glaze is well mixed.  Keep the sauce warm until ready to use.

  Makes 2 cups.

  Then spoon a few tablespoons of the glaze over pork before serving. NOTE:
  Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame seed
  paste are available in Chinese markets.