Recipes For Special Occasions!

CANTONESE ROAST PORK AND BABY BACK RIBS

"CHAR SIU"

Cantonese roast pork and baby back ribs are excellent and may be served as an appetizer course for both Oriental and Western style dinners. Traditionally they are served with hot mustard and

sweet plum dipping sauces.

Roast pork is a necessary ingredient in many Cantonese recipes. Such as; soup, wontons, eggrolls, fried rice, and numerous entrees. It is versatile and is required as a flavoring ingredient that loans a distinctive air of authenticity to whatever recipe you are preparing.

Both roast pork and baby back ribs are easy to prepare. I have used various cuts of pork, including; butt, shoulder, loin and tenderloin. They all produce excellent results. The tenderloin requires the least amount of pre-preparation. It happens to be my "cut" of choice.

I have used my own seasoning marinade and also the NOH brand pre-packaged seasoning mix. You may use either marinade option with equally excellent results.

Now, lets get on with the preparation.

I prefer to simulate the traditional Chinese, Black Box roasting technique. To me, it is much easier than laying the pork strips and rib slabs in a roasting pan and then baste and turn a few times during cooking. Using the Chinese roasting method, you do not have to turn or baste the meats.

So, lets set-up your oven first.

Place one of the oven racks in the very upper-most position in the oven. Easy! Huh?

Now place another rack at the lowest position.

Place a shallow roasting pan, half filled with water on that lower shelf. That pan will keep the oven atmosphere moist and will also catch the meat drippings.

That's it for the oven set-up!

The next thing you will require is meat hanging hooks. "They are nothing special!" Just ordinary old fashioned metal shower curtain hooks. Surely, you remember what those look like! If not, here's a picture.

Sorry about the image quality. You get the idea though! Don't you? Just bend down the large loop a bit; so as to facilitate threading on the meats. You will require one hook for each piece of meat or rib slab.

Finally! We're ready to begin!

INGREDIENTS

For each 2 pounds of meat, you will need to prepare 1 marinade recipe or, use 1 package of NOH seasoning mix.

MARINADE

1 Large garlic clove, minced.
3 - 1/4" Slices fresh ginger root, chopped.

2 Large green scallions, chopped.

6 Tbs. Chinese soy sauce.

1 Tbs. Five-flavor, powdered spice mixture.

2 Tbs. Oyster sauce.

2 Tbs. White granulated sugar.

1 or 2 Drops red food color.
2 Tbs. Rice wine or dry sherry.

If using the NOH seasoning packet, follow manufactures directions. Be sure to add the garlic!

MEAT PREPARATION

Rinse meats with cold water and pat dry with paper towels.

If using pork tenderloin; remove white/gray membrane and cut in half if over 6" long.

If using butt, shoulder or loin; rinse and dry. Trim all fat and cut, with the grain, into 2" X 6" strips.

If using pork ribs, rinse and dry. Remove excess fat, tail, and the gray/white membrane on underside of slab.

Cut slabs into about 6" lengths.

MARINADE PREPARATION

Dump all marinade ingredients into a bowl and thoroughly combine.

Brush marinade on all meat surfaces. Don't skimp. Wrap in foil and refrigerate.

Meats should marinade at least 4 hours, or preferrably, over-night.

ROASTING

When meats have marinated; remove from fridge, leave wrapped, and permit to come to room temperature. About an hour.

Preheat prepared oven to 350°F.

Now comes the fun part. Unwrap and thread each piece of meat, strips and/or rib slabs, onto the large end of a hook.

Hook the small end of each hook, containing a piece of meat, from the top rack. All meats should be dangling down and not touching each other or touching the water in the drip pan.

Check for doneness in about 40 to 45 minutes. Do not over-cook.

When cooked, remove from oven and permit to cool. Meats may now be used or wrapped tightly and refrigerated for about 2 days. Or, frozen for future use.