Chinese Barbecued Pork (Char Siu)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 (3-pound) boneless pork shoulder roast (Boston butt) 1/2 cup soy sauce 1/4 cup sugar
2 tablespoons dry sherry 2 tablespoons honey 1 teaspoon minced fresh ginger root
1 clove garlic, pressed 1/4 teaspoon red food coloring (optional)



1 Cut pork lengthwise into thirds. pierces all sides of pieces with fork; place in large plastic food storage bag. Combine soy sauce, sugar, sherry, honey, ginger, garlic and food coloring, if desired; pour over pork in bag. Press air out of bag; close top securely. Turn bag over several times to coat pork well. Refrigerate 8 hours or overnight, turning bag over occasionally. Reserving marinade, remove pork and place pieces on rack of foil-lined broiler pan; cover pork loosely with foil. Bake in 325 F oven 30 minutes. Discard foil; bake 1 hour longer, or until meat thermometer inserted into thickest part registers 170 F, brushing 2 to 3 times with reserved marinade. Remove pork from oven; let stand 10 minutes. To serve, cut across grain into thin slices.

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