Asian Barbecued Pork
Mei Kuei Lu Chiew is a liqueur made from fermented rose petals mixed into a sorghum base.
- Yield: Makes 2 1/2 pounds
Source: Martha Stewart Living, February 2001
- 2 1/2 pounds lean boneless pork loin
- 1/4 cup honey
- 3/4 cake wet (or red) preserved bean curd (3/4 ounce)
- 2 tablespoons Mei Kuei Lu Chiew, or gin
- 4 1/2 teaspoons dark soy sauce
- 4 1/2 teaspoons soy sauce
- 4 1/2 teaspoons oyster sauce
- 4 1/2 teaspoons hoisin sauce
- Pinch of freshly ground white pepper
- 1/4 teaspoon salt
- 1/2 teaspoon Chinese five spice powder
Cut pork into lengthwise strips 2 inches wide and 1 inch thick. Using a small knife, pierce the meat repeatedly at 1/2-inch intervals to help tenderize it.
Place pork strips in a single layer at bottom of a small baking pan. Combine honey, bean curd, Mei Kuei Lu Chiew, soy sauces, oyster sauce, hoisin sauce, five spice powder, salt, and pepper in a small bowl. Pour over pork. Turn to coat. Cover with plastic wrap, and marinate in the refrigerator for at least 4 hours or overnight.
Heat oven to broil. Unwrap baking pan, and place in broiler about 4 inches from heat. Broil until cooked through, 15 to 35 minutes (depending on the heat of your broiler). The pork should be turned 3 or 4 times while it cooks. If the sauce dries out, add some boiling water to pan. When meat is cooked, remove from pan, use immediately; or allow to cool, and refrigerate until ready to use.