Barbecued Pork
This tasty and popular Cantonese pork dish, also called char siu, and it taste the best when served with steamed rice, it can also be added to chinese noodles, vegetable stir fries and lot more dishes. The variations of this dish is serve all across Asia. You can add and subtract the vegetables as per the taste.
Materials
- 1 1/2 pounds pork tenderloin shoulder or butt
- 2 cloves garlic peeled and mashed
- 2 tablespoons Chinese rice wine or dry sherry
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- 1 1/2 tablespoons soy sauce
- 1 tablespoon liquid honey
- 2 teaspoons brown sugar
- 1/4 teaspoon five-spice powder
- Optional: a few drops red food coloring
Instructions
- Cut the pork into strips approximately 2 inches wide and 5 inches long.
- Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.
- To make the marinade, take a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic, and five-spice powder
- If using the red food coloring, add it now.
- Place the pork in a shallow 9-inch by 13-inch glass baking dish.
- Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours.
- Place pork in baking dish
- Remove the pork from the dish. Reserve the marinade.
- Preheat the oven (425 F for pork tenderloin, 350 F for shoulder or butt).
- Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water.
- Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for a tenderloin, 45 minutes total roasting time for shoulder or butt). The internal temperature of the pork should be 160 F.
- Remove and cool. When the pork is cool enough to handle, cut across the grain into 1/4-inch thick pieces.
