Barbecued Pork (Cha Shiu)

I don't think that the name "barbecued pork" describes this dish very well. The little slices of meat are delicately flavored and roasted in the oven, then served with a variety of dipping sauces. My recipe is based on a Chinese version that I found in my old Complete Asian Cookbook, by Charmaine Solomon. I have given you a link to the latest edition; my tattered old copy was published in 1976.

1/2 pound pork loin, cut in 1/4 inch slices

3 cloves garlic, crushed
1/2 tsp. salt

1/2 tsp. grated ginger
1 tbl. soy sauce
1 tbl. honey
1 tbl. sherry (I substituted white wine, and it worked just fine)
1/2 tsp. five spice powder

Grind up the garlic with the salt in a mortar and pestle. Add the ginger, soy sauce, honey, wine, and five spice powder. Mix well and pour over the pork slices, stirring the meat around until well coated. Marinate for at least 15 minutes.

Preheat oven to 400 F. Pour an inch or so of hot water into a flat pan and arrange the pork slices on a wire rack placed on top of the pan. (I used a round pizza pan with holes in it, sprayed with Pam, and placed over a broiler pan). Roast the meat for 15 minutes, turn the slices and baste with any remaining marinade and roast another 10 to 15 minutes until done.

Serve with steamed rice, stir-fried vegetables, and some dipping sauces. Here are a few ideas to get you started.

Spicy Thai Peanut Sauce
Peanut Sauce

Plum Sauce: Mix 1/2 cup plum jam (raspberry works, too), 1 tbl. chili sauce, 1 tbl. soy sauce, pinch of grated ginger, and Chinese rice vinegar to taste.

Jean's Blueberry Coffee Cake

My knitting friend, Jean, brings this coffee cake to our winter knitting get-togethers. It's always such a hit that she brings along copies of the recipe to hand out.

2 cups sifted flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder

1 cup white sugar
1/2 cup brown sugar
2/3 cup vegetable oil
2 eggs

1 cup buttermilk

Topping:
1/2 cup chopped pecans
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup brown sugar
2 cups blueberries (if frozen, thaw and drain)

Sift flour, salt, cinnamon, baking soda, and baking powder together.

In a large mixing bowl, cream sugars and oil, then add the eggs and beat well. Add the sifted dry ingredients to the sugar mixture, alternating with the buttermilk. Pour the batter into a greased and floured 9" x 13" pan.

In another bowl, mix all the topping ingredients together and spoon on top of the batter.

Bake for 35 minutes at 350 degrees.

Roast Chicken with Potatoes, Lemon, and Asparagus

My friend, Jean, tells me that this is her favorite chicken recipe ever. It comes from Martha Stewart, and this version (with photos) can be seen on Cooking San Francisco.

1 1/2 pounds new potatoes, halved
2 tablespoons olive oil, divided
coarse salt and ground pepper
1 whole chicken, cut into 8 pieces (about 3 pounds)
1 pound asparagus, trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
4 cloves garlic, sliced

1. Preheat oven to 475 degrees. Toss potatoes with the olive oil in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.

2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.

3. Scatter asparagus, lemon, and garlic around chicken. Drizzle with remaining olive oil. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

Serves: 4