CHINESE BARBEQUE PORK

Martin and I were hanging out at the Asparagus festival. He asked me if I had been using any of his recipes lately. I told him that I would break out one of my favorites from his book. He was pleased. "If Yan Can Cook, So can Chilebrown."

I used to make this dish a lot back in the day. It is one of my favorites. I have not made it in a while. Of course, I put my barbeque twist to it. We made a trip to the International Market in San Pablo. This is a great store to buy Meat and Fish on the cheap. They have a high turnover of merchandise. This makes for fresh Pork. We are heading to Alemany Market in San Francisco for our vegetables. Asparagus, Mushrooms and stuff were procured at the market. We did not see Chris from 'Zukerman Farms' today. We saw him a couple of weeks back and we are happy that he is well,

1. 1/2 cup hoisin sauce and soy sauce


2. 1 tablespoon sesame seed oil


3. 1 tablespoon dry sherry


4. 2 tablespoon kethcup


5. 1/2 teaspoon of Chineese five spice


6. 1 teaspoon of minced ginger


7. 1 tablespoon of orange peel


8. 3 pounds of pork

Cut pork into steaks and marinade with rest of the ingredients.. Cook in 350 oven for 30 minutes. I put it in the barbeque with an indirect heat for 30 minutes. Serve with Asparagus Chow Mein. Good Eats!!!!!!!!!!!!!!

BERKSHIRE PORK

The Other,Other White Meat. Berkshire Pork is a special treat. Berkshire is a breed of hog. Today's roast comes from the Eden Farms located in Iowa. They are a cooperative of 25 small farms. These hogs are raised in a healthy ,environmentally friendly way.The hogs are raised outdoors and are allowed to roam. They receive no hormones or growth promoting antibiotics. The meat is distinctive because it is richer and has a darker color. Today's roast is called Kurobuta. This is Japanese for 'black pork'.I was able to order this roast through Prefered Meats .

I am only prepping the pork roast with coarse salt and freshly ground pepper. It will be accompanied by some Spinach and Ricotta Ravioli's. They will be dressed with some Olive Pesto. These were both procured by the "Sonoma Olive Company". I had to throw in some Asparagus. You know I had to. I am cooking the roast in one of my favorite Barbeques. It was made by the 'New Brauenfels' Co. They are no longer in business as far as I know. This smoker is heavy duty. I use it for important cuts of meat. It is basically an oven. I can control the temperature with a side vent.

I trimmed some of the 'Fat Cap', of of the roast. I originally thought the fat was a little excessive for such an expensive cut of pork. I stuck the excess in a pan and fried it up for Mojo & Oscar. Oh! you lucky boys! Next time I will save it for sausage. The smell of the fat frying was like heaven. Is that sick? Well maybe. I just had my cholesterol checked, and I am one of the lucky ones. I guess it is all do to the Fava Beans and Life with Ms. Goofy!!!! How did it taste you might ask? It was ''Pork Nirvana"!!! The raviolis and asparagus just added to the bliss.