Roast Pork (Char Shu)
Source of Recipe
???
List of Ingredients
Take a 2 to 3 lb. pork butte or loin. Trim off fat and cut in strips 1"
thick by 3" wide, and about 6 to 7" long. Put in bottom of glass dish.
Mix
the following ingredients together for a marinade, or put through a
blender:
1 t. sugar
1 t. honey
3 T. soy sauce
1 clove garlic, minced fine
1 T. dry sherry
1/4 t. Five Spice powder (optional)
Recipe
Pour marinade over pork. Cover with Saran. Put in refrigerator. Turn
meat
over in 2 hours to coat and cover again. Leave meat in marinade in
refrigerator a minimum of 3 hours. The dish will taste much better if
you
leave it in the marinade all day or all night. Put the pork on a rack
in a
baking pan with 1 cup of water in it to keep meat from drying out in
the
oven. Bake in preheated 350 oven for 30 minutes. Remove pork strips
from
rack with tongs and dip in marinade once more. Return to rack in oven
and
bake for 30 minute more. When pork is done, cut on an angle across
grain
1/4" thick and serve with hot mustard sauce. If any is left over, it
can be
stored in refrigerator about a week. Or it can be frozen for future
use. To
reheat put it under the broiler for 4 minutes with a basting of
drippings or
soup broth.
Source: My Old Recipes
|
|
member logon
