As we have learned, longtime Arlington-area resident Gracie Dinsmore and family are now at home in Missouri. Let’s call it Chinese-foodless Missouri. And they miss it, too, especially the barbecued pork slices.
Happpily, though, Forum cooks have been busy providing recipes to fill this gap, and today we have two more to add to the growing list.
Everett cook Joanne Dye tells us, “Here is a fabulous recipe for barbecued pork. I got this from my daughter’s mother-in-law, Sue Overton, and I think it is as good as any I have purchased at restaurants.
“I use the thick-cut pork chops instead of pork loin, but they both work well.
“I usually make a large batch and freeze them for future use — they come in handy for a quick appetizer.
“I use the hot mustard in cellophane packets purchased at the Asian food store in the alley behind the Sisters Restaurant and the Everett Co-op.
“The recipe tastes just like what you get at the China Doll. And at the same shop, you can also get MSG, which is not available at grocery stores any more.”
Next, Kathryn Shelton of Stanwood says, “This is an authentic Chinese barbecued pork recipe called cha sieu.”
Chinese barbecued pork
4-5 pounds pork loin
1/2cup brown sugar
1tablespoon salt
1/4cup honey
1/4cup hoisin sauce
2teaspoons soy sauce
2tablespoons sherry
1teaspoon MSG
2tablespoons red food coloring
1/4teaspoon Chinese 5-spice powder
3/4cup water
Trim fat from meat and cut into 6 pieces. Rub brown sugar on the strips and let stand for 15 minutes. In a mixing bowl, combine the salt, honey, hoisin sauce, soy sauce, sherry, MSG, red food coloring and 5-spice powder, mixing thoroughly. Turn meat into a suitable container, pour sauce over meat, cover and refrigerate overnight in the refrigerator.
When ready to cook, pour water into pan, cover with a rack and place meat on rack, reserving the marinade. Bake at 350 degrees for 30 minutes. Baste meat with marinade, turn over and baste top of meat with marinade. Bake another 30 minutes. Remove from oven. When cool, slice as desired.
Chinese barbecued pork (cha sieu)
1/2teaspoon salt
1/4teaspoon pepper
1/4teaspoon Chinese 5-spice powder
1teaspoon sherry
2tablespoons soy sauce
1/2teaspoon red food coloring
3tablespoons hoisin sauce
1pound pork tenderloin or boneless pork, cut in 11/2-by-11/2-by-7-inch strips
Toasted sesame seed
Hot mustard or soy sauce
For the marinade, in a small bowl, combine the salt, pepper, 5-spice powder, sherry, soy sauce, red food coloring and hoisin sauce, mixing well. Put pork strips in a suitable container, add marinade, mix and let marinate for at least 2 hours.
Bake in preheated 350-degree oven on roasting rack for 25 minutes on each side. Remove from oven and slice in 1/8-inch-thick slices. Serve hot or cold, with toasted sesame seed and hot mustard or soy sauce.
SOS: Speaking of Chinese food, Lynnwood reader Mardell Anderson says, “I would like two recipes, one for Chinese prawns and the other for Chinese coconut prawns.”
If you can share these recipes with Mardell, please don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Good Life section.
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