Title: Cantonese Barbecue Pork
Categories: Chinese Pork Ceideburg
Yield: 1 Servings

3		To 3 1/2 pounds pork butt, shoulder or tenderloin
4	tb	Soy sauce
5	tb	Sugar
3	tb	Honey
2	tb	Hoisin sauce
1	tb	Grated fresh ginger
1	tb	Shao Hsing rice wine or dry sherry
1 1/2	ts	Salt
		Mustard Dip (recipe follows)
3	tb	Toasted sesame seeds

Remove and discard the excess fat from the pork. Cut pork lengthwise (with the grain) into 2-inch wide strips 5 to 6 inches long. Put into a large bowl.

Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt. Pour over meat and rub it in well. Cover and marinate in the refrigerator at least overnight or for up to 3 days, turning several times.

Preheat the oven to 350F.

Place the pork strips on a broiler pan lined with foil. Roast for 30 minutes, turning once halfway through. Increase the heat to 425F and roast for 10 minutes longer. Let cool before slicing.

To serve, cut across the grain into 1/4-inch thick slices. Serve with mustard and sesame seeds for dipping.

MUSTARD DIP:

Mix together 2 tablespoons Colman's mustard, 2 tablespoons water, pinch of salt, pinch of sugar and a few drops of oil.

Joyce Jue, San Francisco Chronicle, 1/8/92.

Posted by Stephen Ceideberg; October 19 1993.

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