Chinese Barbecue Pork

DEAR SOS: Would you have a recipe for the barbecue pork that is served in Chinese restaurants?

--MRS. C.G.

DEAR MRS. C.G.: We do. The surface red color is developed from the catsup used in combination with soy and hoisin sauces. The pork is a staple for soups, stir-fry dishes, as well, a filling for steam buns.

CHINESE BARBECUE PORK

2 pounds boneless center-cut pork loin

2 tablespoons hoisin sauce

2 tablespoons soy sauce

1 1/2 tablespoons rice wine

2 1/2 tablespoons sugar

1 teaspoon salt

1 tablespoon catsup

1 1/2 tablespoons minced garlic

Remove most of fat and gristle from pork loin and discard. Cut meat with grain into strips about 3 inches thick.

Place meat in mixing bowl. Combine hoisin and soy sauces, rice wine, sugar, salt, catsup and garlic. Add soy mixture to meat in bowl and let marinate 4 hours or overnight in refrigerator, turning occasionally.

Arrange meat strips on rack in roasting pan and roast at 375 degrees 45 minutes or until pork is cooked inside and outside is brown. Cool slightly, then slice. Makes about 2 pounds.