Cha Shu (Barbecued Pork Strips)

Recipe Ingredients

2 lbs	908g / 32oz	Boneless pork butt
		Marinade
2 tablespoons	30ml	Chicken stock
2 tablespoons	30ml	Dark soy sauce
1 1/2 tablespoons	22ml	Honey
1 tablespoon	15ml	Soybean condiment
3/4 teaspoon	3.8ml	Salt
2 tablespoons	30ml	Hoisin sauce
1		Garlic - crushed
		Few drops of red
1 tablespoon	15ml	Chinese rice wine or dry sherry
		Red food coloring

Recipe Instructions

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 350F.

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 450F 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.

Source:
Brigitte Sealing

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