Barbecued Pork Strips: The Best Barbecued Pork Strips Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Barbecued Pork Strips

Print this Recipe

Barbecued Pork: Basic Marinade
Pork

Get 150 more recipes like this for ONLY $1

Barbecued Pork Strips is from the Cook'n in China collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Cut pork in strips 2 inches wide, 2 inches thick and 5 inches long.

2. Prepare any of the marinades for barbecued pork strips (search for "Category: Pork Marinades"). Add to pork and let stand 2 hours, turning meat frequently. Drain, reserving marinade.

3. Preheat the oven to 425 degrees. Place pork strips on a rack over a shallow roasting pan containing a few inches of water; or suspend, barbecue-style, in oven. (See HOW-TO, _Barbecue Rack: To make your own.) Roast 10 minutes.

4. Reduce heat to 325 degrees and roast pork 30 to 40 minutes more. (Turn meat several times if not suspended.) Baste strips lightly at 5-minute intervals with peanut or sesame oil; or glaze with a thin layer of honey during the last 10 minutes of roasting.

5. Cut pork against the grain in bite-size pieces. Serve hot with reheated marinade; or cold with plum sauce, hot Chinese mustard (see Seasonings and Sauces, Hot Mustard) or a soy sauce dip.

NOTE: Barbecued Pork Strips may be used in any dish that calls for roast pork. They can be prepared in quantity and refrigerated (they will keep about a week) or frozen in foil. (If frozen, reheat in foil without defrosting.)

VARIATIONS:
* Marinate a whole pork tenderloin. Roast 30 minutes at 375 degrees; 1 hour at 300 degrees. If meat is on a rack, turn at 15-minute intervals. (If suspended barbecue-style, turning isn't necessary.)
* Roast the marinated pork strips 15 minutes at 350 degrees; then raise heat to 450, baste with peanut oil and roast 10 minutes more. (This will make pork very crisp.)
* Cook the marinated pork strips over a hibachi, or charcoal grill, etc., allowing about 15 minutes on each side.
* Broil the marinated pork strips 25 minutes, turning once. (Place about 1 1/2 inches from flame.) Baste with the marinade at 5-minute intervals.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us