Roast pork (char shu) Recipe

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Roast pork (char shu)

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Categories:	Asian, Chinese, Ethnic, Ginger, Herbs & Spices, Meats, Pork, Soy	Rating:	0
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Ingredients:

1	cup	Water
6	tbsp	Sugar
1	tbsp	Salt
1/2	cup	Dark soy sauce
1/4	cup	Rice wine
1	cl	Garlic
3	slice	Ginger root
3	lbs	Pork -- butt, shoulder
		Tenderloin

Procedures:

1	Preparation: heat water and add sugar and salt, stirring until melted.
2	Remove from stove.
3	Add soy sauce and rice wine.
4	Smash, peel, and mince garlic, and add to the soy sauce mixture.
5	Peel and mince ginger root and add.
6	Mix well.
7	Place meat in a bowl and pour the mixture over it.
8	If meat is not completely covered, you will need to turn it frequently as it marinates.
9	Allow it to stand in the refrigerator for 48 hours.
10	(you can cheat and make the marinating time shorter -- never shorter than 6 hours -- but the longer the time, the more the meat will tenderize and absorb the fine flavor).
11	Pour off marinade, but do not wipe meat.
12	Place the meat on a rack in a baking pan.
13	Cooking: heat oven to 450°F.
14	Bake the meat for 10 minutes.
15	Reduce heat to 250°F and bake for 30 minutes.
16	Turn meat over and bake for another 30 minutes.