ATK Chinese BBQ pork
From the magazine America's Test Kitchen's Best-Ever Recipes
NOTES:
1. Be sure to have extra-long heavy-duty aluminum foil available.
2. A little bit of marinade goes a long way.
3. A 4-pound pork shoulder roast is a LOT, even though the meat shrinks quite a bit in the oven. Consider making a half recipe.
4. When cutting the roast into large "strips," surface area is important so that it can "capture" the glaze.
5. Amounts for half a recipe are listed below. The full recipe amounts are in parentheses.
6. Marinate for at least 30 min or up to 4 hours.
INGREDIENTS:
a 2-pound (4-pounds) boneless pork shoulder roast (aka Boston butt)
1/4 cup (1/2 cup) sugar
1/4 cup (1/2 cup) soy sauce
3 Tbl (6 Tbl) hoisin sauce
1/8 cup (1/4 cup) dry sherry
1/8 tsp (1/4 tsp) white pepper
1/2 tsp (1 tsp) five-spice powder
1/2 Tbl (1 Tbl) toasted sesame oil
1 Tbl (2 Tbl) grated fresh ginger
1 clove (2 cloves) garlic
1/8 cup (1/4 cup) ketchup
1/6 cup (1/3 cup) honey
large ziplock bag
rimmed baking sheet
roasting rack(s)
cooking spray
PREPARATION:
1. Cut pork roast in half, lengthwise. Then cut each long piece into two (four) equal pieces. Trim extra fat, leaving some to render while cooking.
2. Prick each side of each piece of pork 10-12 times. Place pork in large ziplock bag and set aside.
3. Grate the ginger and mince the garlic. Set aside.
4. In a medium bowl, combine the sugar, soy sauce, hoisin sauce, sherry, pepper, five-spice powder, sesame oil, ginger, and garlic.
5. Measure out 1/4 cup (1/2 cup) of the marinade and set aside.
6. Pour the remaining marinade into the bag with the pork. Press out as much air as possible. Refrigerate for at least 30 min or up to 4 hours.
7. While the meat marinates, combine reserved marinade with ketchup and honey in a small saucepan. Heat on medium until syrupy and reduced to about 1/2 cup (1 cup), about 4-6 min.
8. Adjust oven rack to middle position and when meat is done marinating, preheat oven to 300. Line a rimmed baking sheet with heavy-duty foil and set roasting rack(s) in baking sheet. Use folded packets of aluminum foil to boost racks up off the bottom of baking sheet. Spray racks and baking sheet with cooking spray.
9. Remove pork from marinade and let excess marinade drip off. Place each long strip onto roasting racks.
10. Pour 1/4 cup water onto bottom of foil-covered baking sheet, then cover pan and pork with another large piece of sprayed aluminum foil. Crimp the edges of the baking sheet tightly to seal.
11. Cook for 20 min at 300, then remove foil and continue to cook until edges of pork begin to brown, about 40-45 min.
12. Turn broiler on and set to high, keeping oven door closed. Broil the pork 7-9 min, until it is evenly caramelized.
13. Remove the pork from the oven; brush with about half the glaze and broil for another 3 minutes or until pork is a deep mahogany color.
14. Turn the meat and broil another 7-9 min until it is caramelized again.
15. Repeat Step 13 using remaining glaze. Broil for another 3 minutes.
16. Remove from oven and cool for 5-10 minutes before carving into short, thin pieces.
NOTES:
1. Be sure to have extra-long heavy-duty aluminum foil available.
2. A little bit of marinade goes a long way.
3. A 4-pound pork shoulder roast is a LOT, even though the meat shrinks quite a bit in the oven. Consider making a half recipe.
4. When cutting the roast into large "strips," surface area is important so that it can "capture" the glaze.
5. Amounts for half a recipe are listed below. The full recipe amounts are in parentheses.
6. Marinate for at least 30 min or up to 4 hours.
INGREDIENTS:
a 2-pound (4-pounds) boneless pork shoulder roast (aka Boston butt)
1/4 cup (1/2 cup) sugar
1/4 cup (1/2 cup) soy sauce
3 Tbl (6 Tbl) hoisin sauce
1/8 cup (1/4 cup) dry sherry
1/8 tsp (1/4 tsp) white pepper
1/2 tsp (1 tsp) five-spice powder
1/2 Tbl (1 Tbl) toasted sesame oil
1 Tbl (2 Tbl) grated fresh ginger
1 clove (2 cloves) garlic
1/8 cup (1/4 cup) ketchup
1/6 cup (1/3 cup) honey
large ziplock bag
rimmed baking sheet
roasting rack(s)
cooking spray
PREPARATION:
1. Cut pork roast in half, lengthwise. Then cut each long piece into two (four) equal pieces. Trim extra fat, leaving some to render while cooking.
2. Prick each side of each piece of pork 10-12 times. Place pork in large ziplock bag and set aside.
3. Grate the ginger and mince the garlic. Set aside.
4. In a medium bowl, combine the sugar, soy sauce, hoisin sauce, sherry, pepper, five-spice powder, sesame oil, ginger, and garlic.
5. Measure out 1/4 cup (1/2 cup) of the marinade and set aside.
6. Pour the remaining marinade into the bag with the pork. Press out as much air as possible. Refrigerate for at least 30 min or up to 4 hours.
7. While the meat marinates, combine reserved marinade with ketchup and honey in a small saucepan. Heat on medium until syrupy and reduced to about 1/2 cup (1 cup), about 4-6 min.
8. Adjust oven rack to middle position and when meat is done marinating, preheat oven to 300. Line a rimmed baking sheet with heavy-duty foil and set roasting rack(s) in baking sheet. Use folded packets of aluminum foil to boost racks up off the bottom of baking sheet. Spray racks and baking sheet with cooking spray.
9. Remove pork from marinade and let excess marinade drip off. Place each long strip onto roasting racks.
10. Pour 1/4 cup water onto bottom of foil-covered baking sheet, then cover pan and pork with another large piece of sprayed aluminum foil. Crimp the edges of the baking sheet tightly to seal.
11. Cook for 20 min at 300, then remove foil and continue to cook until edges of pork begin to brown, about 40-45 min.
12. Turn broiler on and set to high, keeping oven door closed. Broil the pork 7-9 min, until it is evenly caramelized.
13. Remove the pork from the oven; brush with about half the glaze and broil for another 3 minutes or until pork is a deep mahogany color.
14. Turn the meat and broil another 7-9 min until it is caramelized again.
15. Repeat Step 13 using remaining glaze. Broil for another 3 minutes.
16. Remove from oven and cool for 5-10 minutes before carving into short, thin pieces.
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