Char shu (roast pork)

Yield: 1 Servings

Measure Ingredient
1 cup Water
6 tablespoons Sugar
1 tablespoon Salt
½ cup Dark soy sauce
¼ cup Rice wine
1 clove Garlic
3 slices Ginger root
3 pounds Pork -- butt, shoulder,
\N \N Tenderloin


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.


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.

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