Title: ROAST PORK (CHAR SHU)
Categories: Chinese, Meats, Pork
Yield: 1 servings

1 c Water
6 tb Sugar
1 tb Salt
1/2 c Dark soy sauce
1/4 c Rice wine
1 cl Garlic
3 sl Ginger root
3 lb Pork — butt, shoulder,
Tenderloin

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

SOURCE: ORIENTAL COOKING by Schryver

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