Siu (Barbecued Pork)
is one of the recipes from Mrs Susie. If you want
to find out more about her have a look at her
biography page which she has written.
Mrs Susie specialises in Oriental cooking. An
important first step in Oriental cooking (which
I think is important) is at the end of each recipe.
Mrs Susie has this to say about this recipe:
pork is so delicious to eat and can be used
so many ways that you may want to keep small
potions of it on hand in the freezer. The Chinese
serve it as an appetizer, and as a garnish to
provide extra flavor for fried rice, won ton
soup, noodles, or stir fried vegetables".
cup Kikkomans soy sauce
2 tbs. each, honey, sugar,and dry sherry
1 tsp. each salt and Chinese five spice
3 quarter size slices fresh ginger, crushed
with the side of a cleaver
3 pounds boneless pork
a pan, combine soy, honey, sugar, sherry,
salt, five spice, and ginger. Heat for 1 minute
to dissolve sugar; cool.
meat into 1" slices and place in a plastic
bag. Pour cooled marinade over meat, then
seal and refrigerate for 4 hours or until
the next day. Turn the bag over occasionally
to distribute marinade.
meat from marinade, place on a rack over a
foil-lined pan with a lip; reserve marinade.
in a 350º oven for 30 minutes, turn meat
over and continue baking for 45 minutes, brushing
occasionally with reserved marinade.
from oven and let rest for 10 minutes. Cut
into thin slices that can be put easily into
mouth with chopsticks. Serve hot or cold.
2 1/2 pounds of barbecued pork
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favour and get a good one. I think I paid $20 for
mine but again that was 20 years ago".