There are days when the easiest thing to do is to cook something in the oven because you can simply put it in and get on with the other things you have to do.
I have a pork shoulder in the fridge which I'll make into Char Siu or Chinese barbecue pork. This is my favourite among the Chinese roast meats. I can't resist ordering a portion even if I make it at home.
It tastes so good with rice or with noodles in soup. Leftovers can be use for stir fries and noodles dishes. It is so versatile. You'll be quite surprised at how easy it is to make it.
This homemade version has no artificial colouring and is not the usual bright red char siu pork from restaurants. However, the mixture of soy sauce, sherry and sugar gives it a reddish colour and tint. The caramelisation of those seasonings also gives it a cured ham-like taste. The best part is the charred crisp edges which contrasts with the succulent, tender meat. I hope you do try out this very easy recipe.
600 gms. shoulder of pork cut in two whole strips
1/4 cup of sugar
2 tsps. of salt
2 tsps. of light soy sauce
1 tbsp. of Chinese wine or dry sherry
1/2 tsp. sesame oil
2 tbsps. honey
In a shallow dish, mix the sugar, salt, soy sauce, wine or sherry and sesame oil.
Cut slashes on opposite sides of the pork so that the marinade goes into the meat. Put the pork in and coat very well with the mixture. Cover with cling film and leave to marinade for 30 minutes. The pork will change to a pinker colour.
Preheat the oven to 350° F/ 180° C. Line a sturdy roasting pan with non-stick liner or foil. Lay the pork in the lined pan and roast for an hour, turning occasionally and basting with the juices.
When done, brush all over with the honey. Let rest for ten minutes before slicing. It is usually served with chilli oil.
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