Char Sui Cantonese Red Roasted Pork
Cantonese char siu: marinated, twice-basted red roasted pork. From the book's ВИДЕО (video) grab-bag section.
Ingredients
| 2 tbsp (30 ml) | sherry | |
| 1 tbsp (25 g) | minced ginger root | |
| 1/3 cup (80 ml) | oyster sauce | |
| 1/2 tsp | 2.5 ml | Chinese five-spice powder |
| 4 oz (85 ml) | soy sauce | |
| 1/4 cup (50 g) | white sugar | |
| 3 oz (90 ml) | hoisin sauce | |
| 3 oz (90 ml) | ketchup | |
| 2 lb (900 g) | pork butt | |
| 4 tbsp (60 ml) | honey | |
| 2 drops, optional | red food coloring |
Instructions
For the Marinade: In a large bowl, stir together the sherry, ginger, oyster sauce, five-spice powder, soy sauce, white sugar, hoisin sauce and ketchup. Set aside.
For the Pork: Preheat the oven to 350F (175C). Cut the pork into 6-inch (15-cm) long by 3-inch (8-cm) wide strips. Place the strips flat in a shallow baking dish. Pour the marinade over the pork strips. Let the pork marinate overnight in the refrigerator. Drain the pork, reserving the marinade in a small saucepan. Stir in the honey and food coloring until completely combined. Bring to a boil and reserve for basting and plating. In your oven, position one rack on the bottom and the other about 5 inches (13 cm) above it. Place a shallow roasting pan on the bottom rack, add water to the pan until three-quarters full. Carefully place the pork strips on a roasting rack above the roasting pan so all sides of the pork strips are exposed to heat. Roast the pork for 30 minutes. Baste the pork strips with the honey mixture. Roast for 15 minutes and baste again. Roast for 10 minutes longer or until the pork strips are crisp and golden brown. Remove from the oven and let cool. To serve, slice into 1/2-inch (1.25-cm) strips and smother with reserved sauce.