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.

Grand Rapids area dining guide - The Grand Rapids Press - MLive.com

Grand Rapids area dining guide The Grand Rapids Press - MLive.com Rak Thai Bistro — “Thai fusion” menu mixes traditional Thai recipes and sauces with elements of Chinese and Japanese cuisine into recipes. Asian bubble tea and a casual ambience complement recognizable entrees with uncommon twists. Closed Sundays.

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