Chinese Barbecue Pork (Char Siu)

    Chinese Barbecue Pork (Char Siu)

    3 pounds lean pork loin

    1 1/2 teaspoons salt

    1/2 teaspoon garlic powder

    1/4 cup ketchup

    1 tablespoon rice wine

    2 tablespoons hoisin sauce

    1/4 cup honey

    1 teaspoon red food coloring

    Mix all ingredients except the pork to make a marinade. Marinate the pork for at least 2 hours; overnight is even better.

    The trick is the cooking process. I hope there is something in the top of your oven that you can wire the pork to so it can hang free during the roasting with a pan of water placed directly beneath it.

    Roast the pork at 400 degrees F for about 20 minutes. Let cool and slice thin. Serve with hot mustard and toasted sesame seeds.

    If you do not have a way of hanging the pork you can use a perforated pan placed on an upper shelf directly above the pan of water. Be sure to turn the pork occasionally.

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    HOISIN SAUCE

4 tb Soy sauce,(dark/light/usual)

 2 tb Peanut butter/black bean pas

 1 tb Honey/molasses

 2 ts White vinegar

 1/8 ts Garlic powder

 2 ts Sesame seed oil

 20 dr Chinese-style hot sauce

  1/8 ts Pepper

    *EXPERIMENT! Now you have control of the taste. Lighter for chicken and pork, stronger for beef and game. Sweeter for Dim Sum.

    *The commercial recipe is presumably the black bean paste. I presume they are the same as Mexican/Spanish black beans.

    *Different types of soy, molasses, some of the oil being hot pepper oil, other styles of pepper sauce.

    All kinds of variations. However, with light soy and honey, the taste of peanut dominates.

    *Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste noticeably.