The Great Chinese BBQ`d Pork
|Chinese five-spice powder
|Ground black pepper
|Cayenne pepper powder
The foremost thing is to keep ready the BBQ sauce for marinating Pork.
Bar Be Que Sauce
Mix together soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a Bowl , transfer to a sauce pan and cook on a low fire by stirring continuously with a whisk till the sauce gets thickened.
Roasting the Pork
Clean, wash, Rinse Pork Meat and Pat dry with a crisp Kitchen Towel. Prick pork meat with a fork & cut the pork into 2 parts or 3 parts Dip the meat into a Bowl with BBQ sauce. Keep marinated for minimum 8 hrs to 10 hrs. Refrigerate.
After the marinating time is over, Take out from the refrigerator, and keep out till the meat attains the room temp. In the mean time pre heat the oven to 150 degree centigrade .
Keep the meat in a baking tray brushed with Butter shut the oven and bake for 40 minutes, occasionally basting with butter and sauce. After 40 to 45 minutes check the meat for its degree of doneness.
By now the pork will be cooked well. Arrange on a Plate with herbed country potatoes and Buttered beans. Serve hot with BBQ sauce strained.
- You can also do the grilling of Pork on a BBQ grill or pit by keeping a griddle above the BBQ Grill.
- The heat shall not be direct and so keep an aluminium foil on the charcoal used for grilling. By doing this the Pork will not have the smoky taste , that is health wise negate and will not be charred also. [In this case the Marinade is different]
- If by chance you don’t have an Oven or BBQ pit, you can go for pot roasting and keep on your traditional spit fire cooking Method for 2 minutes.
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.