Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Chinese Barbecue Marinade


Marinade:
1/2 cup sugar
2 tablespoons salt
1/2 cup white wine
1/2 cup Canola oil
1-1/2 teaspoon bean sauce
1 tablespoon Hoisin sauce
2 tablespoons soy or tamari sauce
1 teaspoon five spice powder
3 cloves fresh garlic, finely chopped
1 teaspoon red food coloring (optional)

Meats to be marinated:
1 rack of spare ribs
or 2 pounds of chicken wings
or 5 pounds of boneless pork
or 1 whole duck

Combine marinade ingredients well in gallon-size Ziploc bag. Add choice of meat to be marinated. Refrigerate at least 12 hours or overnight, turning several times. If using duck, roast in oven, following instructions in any basic cookbook. If using boneless pork roast, slice into strips before cooking. For all but duck, broil or grill outdoors till done. For spare ribs, slice ribs apart after cooking.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.