Tuesday, March 2, 2010

Magic in a Jar

One of my favorite things to snack on as a kid in my parents' restaurant was my mom's barbecue pork.  A few slices dipped in hot mustard and sesame seeds was a good after school tidbit.  This has passed down to my own kids.  We love this barbecue sauce.  I use it to make bbq pork as well as chicken.  For the pork, use a piece of tenderloin.  I like to marinate it for at least a day before baking at 350f for about 25-30 minutes.  Though the sauce has a red tone to it, the pork will come out brownish in color, not red like the kind you get in a restaurant or at the store.  I think they must add food coloring to it.  Even more loved by my kids is the Chinese Barbecue Chicken.  This takes little or no marinating time, but you do need to brush the chicken with the sauce while it's baking.  Bake at 375f for 45min to and hour and baste several times flipping the chicken once or twice.  We like drumsticks or wings.  I had put the chicken in the oven on the timer to start baking while we were picking Stella up. When we walked in the door, she said, "Oh my gosh, you're making the chicken!"  As kids, this was our version of bringing fried chicken to a picnic.  But our picnic had bbq chicken, fried rice and cold szechuan cabbage.  It was just as finger lickin' good.

3 comments:

  1. after school we had ding dongs... hehe. this sounds amazing!

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  2. This looks absolutely delicious. I'm going to pick some of the sauce up the next time I'm near Uwajimaya!

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  3. My husband made ribs with this sauce on Sunday, they were very good. It's a nice alternative to the standard American BBQ style of ribs.

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