Go to: Just Pork Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Char Shu (Roast Pork)

1 c Water
6 tb Sugar
1 tb Salt
1/2 c Dark soy sauce
1/4 c Rice wine
1 cl Garlic
3 sl Ginger root
3 lb Pork -- butt, shoulder, tenderloin


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.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.