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Roast Pork - Cantonese Style

Requested by Jieh & Gennifer, February 2, 1997

1-1/2 lb. shoulder of pork, best with some fat attached
1 cup light soy sauce
6 tbs. sugar
1/2 tsp. salt
2 tblsp. brown bean paste, available in can at asian grocery stores
1 tblsp. hoi sin sauce, available in bottle
1 tsp. seseme oil
2 tblsp. chinese rose wine, sherry will do
2 cloves garlic
red coloring optional
1 tblsp. seseme paste, available at asian grocery stores
1/2 cup thick malt syrup, honey may be substituted

Cut pork into long strips approx. 1-1/2" diameter, make incision at intervals and lightly pound meat with meat pounder
Put all the ingredients into a good size bowl and mix well
Marinate the pork for an hour
Remove pork and mount each piece on a skewer
Preheat oven to 450 degrees
Grille for 15 minutes turning the meat half way through
Heat malt syrup a little water to melt
Remove pork from oven, brush pork with the melted malt syrup
Return pork to the oven and continue cooking for another 10 minutes
Remove pork, brush again with the malt syrup
Return pork to the oven for another 5 minutes
Serve, sliced into thin slices 1/4" or thinner

Buy ready-made cha siu sauce, available bottled, from chinese grocery store
Marinate pork with the sauce and roast in oven for 30 minutes, turning once or twice to even the cooking

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