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Roast
pork
Ingredients
1 to 1 1/2 lb. shoulder of pork, best with some fat attached
1 cup light soy sauce
6 tbs sugar
1/2 tsp. salt
2 tblsp. brown bean paste, available in can at Asian grocery stores
1 tblsp. hoi sin sauce, available in bottle
1 tsp. sesame oil
2 tblsp. Chinese rose wine, sherry will do
2 cloves garlic
red colouring optional
1 tblsp. sesame paste, available at Asian grocery stores
1/2 cup thick malt syrup, honey may be substituted
Method
1. Cut pork into long strips approx. 1-1/2" diameter, make
incision at intervals and lightly pound meat with meat pounder.
2. Put all the ingredients into a good size bowl and mix well.
3. Marinate the pork for an hour.
4. Remove pork and mount each piece on a skewer, pre-heat oven to
450 degrees Farenheit.
5. Grill for 15 minutes turning the meat half way through.
6. Heat malt syrup a little water to melt
Remove pork from oven, brush pork with the melted malt syrup.
7. Return pork to the oven and continue cooking for another 10 minutes.
8. Remove pork, brush again with the malt syrup
Return pork to the oven for another 5 minutes
Serve, sliced into thin slices 1/4-inch or thinner.
 As an alternative,
buy ready-made cha siu sauce, available bottled, from Chinese grocery
store.
Marinate pork with the sauce and roast in oven for 30 minutes, turning
once or twice to even the cooking.
Try
our other Cantonese recipes>>
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