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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.
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