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Cha Shu (Barbecued Pork Strips)

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Submitted by ulittlebeauty

The marinade worked like a charm. The pork was packed with flavour. We put these yummy pork strips over sandwich bun, and topped with a bit homemade Asian style coleslaw like the way we eat pulled pork. So good!

YIELD

8 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 907.2
POUNDS G PORK SHOULDER
boneless
Marinade
2 3E+1
TABLESPOONS ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML SOY SAUCE, DARK
1 15
TABLESPOON ML RICE WINE
1 ½ 23
TABLESPOONS ML HONEY
¾ 3.8
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML HOISIN SAUCE

Directions

Cut the pork into long strips 1½ to 2 inches square.

Mix all for the marinade and marinate the meat for 3 hrs. unrefrigerated, or 6 hrs. in the refrigerator.

Turn the strips every hour or so.

Preheat the oven to 350℉ (180℃).

Place a large cake pan half filled with water on the lowest shelf of your oven.

This will catch drips from the meat and prevent smoking.

Place the meat strips directly on an oven rack and put in the top position of the oven.

Be sure that all of the meat is over the dripping pan.

Roast for 45 minutes without disturbing the meat.

Then, turn the heat up to 400℉ (200℃) and roast for an additional 15 minutes or until the pork strips are crisp and a rich brown color.

Slice the meat and serve it hot or cold or use in other dishes as directed.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 286 49% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 639mg 27%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 59g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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