BARBECUED PORK STRIPS

2    pounds    Boneless pork butt      
            MARINADE          
2    tablespoons    Light soy sauce      
2    tablespoons    Chinese rice wine -- or dry sherry      
2    tablespoons    Sugar      
1    tablespoon    Minced garlic      
1    tablespoon    Brown bean sauce      
1    tablespoon    Hoisin sauce      
1    tablespoon    Red bean curd      
1    teaspoon    5-spice powder      
            BASTING LIQUID          
3    tablespoons    Malt sugar or honey      
3    tablespoons    Boiling water

CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly.

Marinate at room temperature for 3 hours, or overnight in the refrigerator. Remove the pork from the marinade and baste the strips with the malt-sugar mixture.

Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of 1/4 inch. Roast the pork at 350F for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes to finish the pork. When the pork is cool enough to handle, cut it into 1/2-inch slices.

Arrange the pork slices on a platter. Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer.

5 Delicious Super Bowl Appetizer Recipes

Most people would agree that the appetizers make a Super Bowl party. Whether you plan to prepare the old favorites like chicken wings and pigs in a blanket, you can make the spread at your party memorable and dazzle your guests by adding a few unexpected selections.

Recipes for your Super Bowl 2012 party

For a Super Bowl menu with plenty of big flavors, check out these recipes from Greg Hardesty, chef/owner of Recess and Room 4 in Indianapolis and lead chef for the Taste of the NFL fundraising event the night before the Super Bowl.

Super Bowl recipes for your Super Bowl 2012 party

For a Super Bowl menu with plenty of big flavors, check out these recipes from Greg Hardesty, chef/owner of Recess and Room 4 in Indianapolis and lead chef for the Taste of the NFL fundraising event the night before the Super Bowl.

Prep for a super game

The key to a great Super Bowl Party is preparing food ahead of time so the host can enjoy the game, too.

Pepperidge Farm and Culinary Expert Gail Simmons Team Up to Make Your Game Day Great

For football fans, nothing pairs better with game day than delicious, compliment-worthy recipes to share with fellow fans, family members and friends .