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Learn the 'Que Basics
Recipes, tips and tricks for getting your barbeque on

Chinese-Style Barbequed Pork

1/4 cup sweet sherry
1/3 cup soy sauce
1 tablespoon sugar
1 tablespoon grated fresh gingerroot
1 clove of garlic, minced
1 (2 1/2 lb.) boneless pork rib end roast
1/3 cup catsup
1 tablespoon dry mustard
2-3 teaspoons water


Yields 8 servings
Pour mixture of sherry, soy sauce, sugar, gingerroot and garlic over roast in nonreactive dish or sealable plastic bag, turning to coat. Marinate, covered, in refrigerator for 8 hours or longer, turning occasionally. Drain, reserving marinade. Place pork on grill rack 6-8 inches above drip pan surrounded by hot coals or with coals pushed to back of grill. Brush pork with reserved marinade. Grill for 1 to 1 1/2 hours or to 160 degrees on meat thermometer, turning and basting with reserved marinade frequently. Stir catsup into remaining marinade. Brush over pork just before end of cooking process. Turn and glaze pork over drip pan. Remove pork to serving patter; tent with foil. Let stand for 30 minutes. Cut into thin slices. Serve with mixture of dry mustard and water. Bring remaining reserved marinade to a boil in saucepan and serve with pork; may swirl mustard sauce into marinade.

Jeanne Voltz
Our Best of the Best 700 180 100+