Char Siu
4 SERVINGS:
Ingredients:
2 pounds Boneless pork butt
1 tablespoon Hawaiian sea salt or kosher salt
1/4 cup Soy sauce
2 tablespoons Dry Sherry
2 tablespoons Granulated sugar
1 tablespoon Honey
1 teaspoon Chinese five-spice powder
1/2 cup Ginger, sliced, crushed with side of a cleaver
1/2 teaspoon Red food coloring (optional)
Method:
Rub the pork with salt and refrigerate for 1 hour.
Combine the remaining ingredients. Heat in a saucepan for 1 minute to dissolve the sugar. Cool. Rub the pork with the marinade.
Marinate the pork in the refrigerator for 24 hours or at room temperature for 2 hours. Drain meat and reserve the marinade.
Preheat the oven to 350°F (175°C).
Place meat on a rack over 1/4 inch (.6 cm) of water in a shallow roasting pan. Roast in the oven for 30 minutes.
Turn meat over, reduce heat, and continue roasting for 1 hour at 325°F (163°C), brushing occasionally with the reserved marinade. Remove from oven and let rest for 10 minutes.
Cut meat into thin, bite-size slices that can be eaten with chopsticks.
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