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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Cha Shu


2 lb boneless pork butt
2 tablespoon chicken stock
2 tablespoon dark soy sauce
1 tablespoon soybean condiment
1 (mein see*)
1 lrg. clove garlic, crushed
1 tablespoon chinese rice wine or dry sherry
1 1/2 tablespoon honey
3/4 teaspoon salt
2 tablespoon hoisin sauce
1 few drops of red food coloring

Cut the pork into long strips 1 1/2 to 2 inches square. Mix all for the marinade and marinate the meat for 3 hrs., unrefrigerated, or 6 hrs. in the refrigerator. Turn the strips every hour or so. Preheat the oven to 350^. Place a large cake pan half filled with water on the lowest shelf of your oven. This will catch drips from the meat and prevent smoking. Place the meat strips directly on an oven rack and put in the top position of the oven. Be sure that all of the meat is over the dripping pan. Roast for 45 minutes without disturbing the meat. Then, turn the heat up to 450^ and roast for an additional 15 minutes or until the pork strips are crisp and a rich brown color. Slice the meat and serve it hot or cold... or use in other dishes as directed. *Mein See: The remains of the process of making soy sauce. Very rich soybean condiment used in many Chinese dishes. Can be found in Oriental markets under this name or soybean jam or condiment. Refrigerate after opening. FROM: The Frugal Gourmet Cooks Three Ancient Cuisines Posted by J.APPLEBURY [Jim & Deb] Enjoy! Apple :)