Prep Time: 15 minutes
Cook Time: 45 minutes
Marinating Time: 30 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
6 pounds pork rib tips
1/2 cup sake, OR light wine like Pinot Blanc
1/2 cup rice wine vinegar
2 tablespoons fresh ginger root, grated
2 tablespoons Chinese five-spice
2 tablespoons kosher salt
Hoisin Barbeque Sauce:
8 ounces orange marmalade
2 tablespoons rice wine vinegar
4 ounces hoisin sauce
1 tablespoon Sriracha chili sauce
salt, to taste
pepper, to taste
Heat oven to 400 degrees F. Cut the rib tips into about 6 inch long strips (they don’t have to be exact). Place the tips in a bowl and cover with all of the ingredients but the barbeque sauce. Roll the pork over in the ingredients to get them to spread evenly. Refrigerate this mixture for about 30 minutes.
Spread the pork out on a lightly greased sheet pan, only one layer deep. Roast at 400 degrees F, turning occasionally until fork tender (about 45 minutes).
For the barbeque sauce, put all of the ingredients in a non-reactive pot and slowly bring to a boil, stirring occasionally. Taste to adjust seasoning and it is ready to use.
Pat the rib tips with a paper towel and place in a large bowl. Pour the hot barbeque sauce over the tips and toss until well coated with the sauce.
Recipe courtesy of Kurt Fleischfresser, chef
This is a perfect, festive dish to enjoy during those celebrations or during a themed weeknight dinner with your family. This dish is perfect for a weekday meal or a special occasion. It’s a hearty and delicious dish you can feed your family or guests easily. Chef Kurt Fleischfresser recommends serving with coleslaw or potato salad and sliced bread.
Hoisin sauce is a soy bean sauce used for Peking duck and Mu-Shu pork and can be found in most supermarkets or Asian markets.