Broiled Chinese Buttedlied Pork

Assemble these supplies:

• 2-pound boneless pork loin top loin roast, butterflied
• 1 2 tablespoons minced garlic
• 2/3 cup catsup
• 1/3 cup hoisin sauce
• 1 tablespoon light soy sauce, preferably Chinese
• 1 tablespoon dry sherry
• 1/2 teaspoon salt

Steps in preparation:

1. Preheat broiler.
2. Open loin, spread out to resemble butterfly wings, and
3. press gently to flatten. Place pork on rack in broiling pan and place pan in broiler. Broil meat 6 inches from heat source, turning occasionally, about 20 minutes.
4. Meanwhile, make sauce for glazing: In small saucepan, combine remaining ingredients and bring to a boil over medium-low heat. Stir sauce and turn heat down as low as possible.
5. Brush pork with sauce and continue to broil, basting with sauce and turning, until completely glazed, 3 to 4 minutes. Transfer pork to serving platter and cover loosely with foil to keep warm.
6. When ready to serve, carve 4 or more slices of pork and transfer to platter. Serve remaining sauce separately.

Sesame Noodles

• 1/2 pound fresh Chinese egg noodles, or dry spaghetti, spaghettini, or vermicelli
• 2 tablespoons finely chopped scallions (optional)
• 3 tablespoons sesame paste (tahini) or creamy peanut butter
• 3 tablespoonslight soy sauce, preferably Chinese 
• 2 tablespoons Chinese sesame oil
• Dash of crushed red pepper

1. In large saucepan, bring 3 to 4 quarts water to a boil over high heat.
2. Place noodles in boiling water and cook until just tender, 2 to 5 minutes.
3. Meanwhile, blend remaining ingredients with 2 table­spoons water in small bowl.
4. Turn noodles into colander to drain and then return to warm saucepan. Add sesame sauce, toss noodles until evenly coated, and set aside to cool to room temperature.
5. Just before serving, toss again, and transfer to serving platter. Garnish with scallions, if desired.