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    Char Siu


    Source of Recipe


    Martin Yan
    Combine marinade:
    � cup hoisin sauce
    � cup shoyu
    3 Tbs. Mirin
    2 Tbs. catsup
    2 Tbs. sugar
    1 clove garlic, minced
    1 Tbs. grated orange peel
    1 Tbs. sesame seed paste (opt.)
    1 tsp. ginger, minced
    1 tsp. sesame oil
    � tsp. five-spice powder
    4-5 drops red food coloring (opt.)

    Pour over 3 pounds boneless pork shoulder or butt, cut into 3x8x1� pieces. Marinate at least 2-4 hours or overnight, turning occasionally.

    Bake at 350�F. for 30 minutes, uncovered on rack over foil-lined baking sheet.
    Flip and baste occasionally. Continue baking for 30 more minutes.


    Notes: 8/02�Used the long pieces of pork that come in hermetically sealed packages. It�s lean so dries out easily, don�t overbake. Didn�t use the orange peel or sesame seed paste. Smells good and has good flavor. Used meat for NY�s day and for pork buns.
 

 

 

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