Our great supply of recipes for Chinese barbecued pork is dwindling, but we still do have some options to try.
Today we hear from Arlington cook Nikki Fee, “Living in Arlington now, as Gracie Dinsmore in Missouri did for many years, I took particular notice of her request for a recipe for Chinese barbecued pork.
“I finally found my copy of ‘Puget Sound Power &Light Central Division Women’s Committee Favorite Recipes’ cookbook.
“The recipes were compiled and printed in book form in 1978 and sold as a money-making project to further their goal to help people in need. This recipe is authentic and I have used it many times.
“The best results are obtained by baking in the oven by hanging the pork from the rack with a skewer or hook so that all sides cook at once. This eliminates the need to turn.
“For making a hot mustard for dipping, I’ve found that stale beer instead of water, plus some soy sauce to taste, makes the best. Ketchup can be added also, and I’ve found that Heinz brand is best.”
Mamie Chin’s Chinese-style barbecue pork
1/2cup sugar
1tablespoon salt
41/2pounds pork loin, cut into strips (approximately 7-inches long, 11/2-inches wide and 11/4-inches thick)
1cup soy sauce
2tablespoons sherry (optional)
Chinese-style hot mustard and toasted sesame seed
Mix sugar and salt and coat pork strips; let stand at room temperature for at least 1 hour. Add soy sauce and sherry to pork strips, coating thoroughy on all sides. Let stand 45 minutes, turning strips at least once.
Place marinated pork strips fat side up on wire rack on foil-lined shallow pan. Bake in preheated 500-degree oven for 15 minutes; turn pork strips once. Reduce temperature to 350 degrees and continue baking for 45 minutes or until done (internal temperature should be 180 degrees on meat thermometer). Cool slightly before slicing.
Serve with Chinese-style hot mustard and toasted sesame seeds.
Note: Refrigerate leftover marinade for future use.
In the interest of a look back at “how things used to be,” in the Aug. 24 Forum column, we reprinted an offer for a free 1904 cookbook. Once the book was purchased, the buyer then had the option of filling out four coupons for more cookbooks, absolutely free, and no postage, either. Unbelievable, huh?
Well, but that was then, way, way back in 1904. And this is now, and times have changed (and don’t we know it!), and no copies of this cookbook, except those in personal collections, still exist today.
The next forum will appear in Monday’s Good Life section.
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