叉烧 Cantonese Bbq Pork
From resc 13 years ago
- 3 hours to make
- Serves 4
Chāshāo (叉烧) is typically consumed inside Steamed Chinese Buns (叉烧包: chāshāobāo), with noodles, or with rice.
Ingredients
- 500g pork tenderloin shopping list
Marinade
- ¾ cup light soy sauce shopping list
- ¼ cup Shaoxing rice wine shopping list
- ¼ cup sugar shopping list
- 2 tbsp. hoisin sauce shopping list
sugar Baste
- 1 tbsp. sugar shopping list
- 1 tbsp. hot water shopping list
How to make it
- Remove fat from pork tenderloin and slice into strips about 3cm wide.
- Pierce the pork all over thoroughly with a fork. This make the pork more tender and allows the marinade to better penetrate the meat.
- Place pork strips in a tray and cover with marinade. Ensure strips are covered completely in marinade.
- Cover tray tightly and place in the refrigerator for several hours (overnight or for 24 hours is preferable).
- Preheat the oven to 230°C, and set up a roasting rack. Add ¾ cup of water to the bottom of the roasting pan. Place pork strips on the rack, and keep remaining marinade.
- Roast for 20 minutes until pork is cooked all the way through. Baste with remaining marinade at least twice to build up a good layer of marinade on the outside of the meat. The pork should turn a golden-red color as it cooks.
- Baste the pork with sugar baste, and place it under the broiler for another 1 to 2 minutes.
- Serve cold, or use diced in other dishes. This dish goes very well with ginger and onion.
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" It was good "