Char Siu (Chinese Barbecue Pork)
Tender and moist, this pork also gains a bit of crunch from roasting in the oven.
- 1/3 cup soy sauce
- 3 tablespoons sherry
- 2 tablespoon brown sugar
- 2 tablespoon honey
- 1 teaspoon red food coloring
- 1/4 teaspoon Chinese Five Spices
- 1 green onion -- halved
- 2 cloves garlic -- grated
- 2 slices (12 ounces each) pork shoulder steak
Trim most of the fat from the meat.
Combine soy sauce, wine, sugar, honey, food coloring, Chinese Five Spices, onion and garlic in a medium bowl. Add half to a large zip-top bag. Add meat; turn to coat completely. Close and refrigerate 1 hour or overnight, turning meat occasionally.
Reserve the remaining liquid for basting the meat during cooking.
Place meat on a wire rack in a baking pan. Bake 45 minutes at 400 F, basting with the reserved marinade every 15 minutes and turning after 30 minutes.
Turn the temperature up to 425 degrees for the final 15 minutes. Baste once again before serving.