----------------------BASTING LIQUID----------------------
3 tb Malt sugar or honey
3 tb Boiling water
CUT THE PIECE OF PORK BUTT in half. Cut the two halves
into 3/4-inch strips. Put the strips in a bowl with
the marinade and mix well to coat them thoroughly.
Marinate at room temperature for 3 hours, or overnight
in the refrigerator. Remove the pork from the marinade
and baste the strips with the malt-sugar mixture. Use
curved skewers (available in Chinese cookware shops
and some restaurant- supply stores) to hang the meat
from the top shelf of the oven over a large pan filled
with water to a depth of 1/4 inch. Roast the pork at
350F for 45 minutes, basting occasionally with the
malt sugar or honey. Increase the heat to 425F and
roast for 20 minutes to finish the pork. When the pork
is cool enough to handle, cut it into 1/2-inch slices.
Arrange the pork slices on a platter. Serves 4 to 6 as
a main course accompanied by vegetables, 8 to 10 as an
appetizer.
