Roast Pork (Char Shu)

Recipe Ingredients

1 cup	237ml	Water
6 tablespoons	90ml	Sugar
1 tablespoon	15ml	Salt
1/2 cup	118ml	Dark soy sauce
1/4 cup	59ml	Rice wine
10		Garlic
3		Ginger root
3 lbs	1362g / 48oz	Pork butt
		Tenderloin

Recipe 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 450F. Bake the meat for 10 minutes. Reduce heat to 250F and bake for 30 minutes. Turn meat over and bake for another 30 minutes.

Source:
ORIENTAL COOKING by Schryver

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