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Cha Shu or Roast Pork


Cha Shu or Roast Pork
2 pounds pork loin
2 scallions
2 Tablespoons dry sherry
4 Tablespoons Chinese Barbecue Sauce
1/2 Tablespoon soy sauce
8 slices of ginger root, minced
1/2 Tablespoon vegetable oil
1/2 teaspoon sugar
1/2 teaspoon Chinese Barbecue Seasoning powder (NOH of Hawaii)
1. Cut pork into six one and a half by five inch strips and slash each of them three to four times on each side, about a quarter of an inch deep.
2. Cut scallions into one inch pieces.
3. Mix all ingredients except the pork in a large glass container, put the pork into this and marinate for four hours or overnight in the refrigerator.
4. Place pork strips on a cake rack set on an aluminum foil-lined baking container with sides, such as a roasting pan. Pour one to two cups hot water in the pan. The meat should be at least one inch above the water.
5. Roast in a 375 degree F oven for half an hour, then turn the pork over and roast for another half hour.
Note: Cha shu can be served hot or cold. It is often diced and put into steamed or baked bread, called baotze, or used in combination with one or more vegetables in a stir-fried or steamed dish.

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