Chef Time!

Chef Time!

Tuesday, April 10, 2012

BBQ, Mongolian Style

Mongolian BBQ Pork (2)

Mongolian Barbecued Pork
1 c. honey
1 c. ketchup
¼ c. hoisin sauce
2 tbsp. black bean sauce
½ c. Chinese soy sauce
1 tsp. oyster sauce
1 c. dark brown sugar
2 tbsp. Chinese rice wine
6 cloves large garlic, minced
1/3 c. kosher salt
2 tbsp. ground black pepper
4 lb. boneless pork butt, cut in long strips
Stir half the honey, ketchup, hoisin, black bean sauce, soy sauce, oyster sauce, brown sugar, wine, garlic, salt and pepper together in a large bowl. Add the pork and toss to coat; refrigerate for 4 to 6 hours.
Remove meat from marinade and wipe to remove excess. Bring extra marinade to a boil and set aside. Place pork on a rack set in a roasting pan lined with parchment paper. Pour 1 cup water around pork. Roast at 375 for 1 hour, basting with marinade every 15 minutes and turning halfway through. When cooked, brush meat with remaining honey and cool. Store in refrigerator until ready to use.

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