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  Recipe Home » Pork » Char Shu (Roast Pork)
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  Char Shu (Roast Pork)
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 224
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 lb Pork -- butt, shoulder,
Tenderloin
Instructions:
PREPARATION:

Heat water and add sugar and salt, stirring until melted. Remove from
stove. Add soy sauce and rice wine. Smash, peel, and mince garlic,
and add to the soy sauce mixture. Peel and mince ginger root and add.
Mix well. Place meat in a bowl and pour the mixture over it. If meat
is not completely covered, you will need to turn it frequently as it
marinates. Allow it to stand in the refrigerator for 48 hours. (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.) Pour off marinade, but do not wipe meat.
Place the meat on a rack in a baking pan.

COOKING:

Heat oven to 450-degrees. Bake the meat for 10 minutes. Reduce heat
to 250-degrees and bake for 30 minutes. Turn meat over and bake for
another 30 minutes.
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