Roast Pork (char Shu)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Meats, Pork | 1 | Servings |
INGREDIENTS
| 1 | c | Water |
| 6 | T | Sugar |
| 1 | T | Salt |
| 1/2 | c | Dark soy sauce |
| 1/4 | c | Rice wine |
| 1 | Garlic | |
| 3 | Ginger root | |
| 3 | lb | Pork, butt shoulder |
| Tenderloin | ||
| minutes. |
INSTRUCTIONS
PREPARATION 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. COOKING 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 SOURCE: ORIENTAL COOKING by Schryver From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 4257
Calories From Fat: 2196
Total Fat: 243g
Cholesterol: 1462.9mg
Sodium: 13390.8mg
Potassium: 6385.2mg
Carbohydrates: 113.1g
Fiber: 1.1g
Sugar: 77.6g
Protein: 403.8g