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Cha Shu (Barbecued Pork Strips)


Saved in 2 recipe boxes and 1 cookbook

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

Trans-fat Free, Low Carb
 

Ingredients

2 pounds pork shoulder butt
boneless
Marinade
2 tablespoons chicken broth
2 tablespoons soy sauce, dark
1 tablespoon rice wine
tablespoons honey
¾ teaspoon salt
2 tablespoons hoisin sauce
* not incl. in nutrient facts

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.

First published: last updated: 2015-02-17

Comments

 

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 28649% of calories 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?
 

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