Ingredients
-
1 1/2
-
1/4
-
1/2
-
2
-
1
-
1
-
1 1/2
-
1/4
-
-
-
-
-
-
-
Directions
Char Siu, The reason for roasting the pork over a pan of water is that when the water heats up, it creates steam that circulates around the pork and moderates the oven temperature as well–both prevents the pork from drying out., very yummy! will make again, very easy. husband called it teriyaki pork. 🙂 i might try a different cut of pork next time. the butt was great, a yummy tender loin might be wonderful as well., This was not what I was expecting, but it was soooooo good! used 1 1/2 pounds of pork loin, cut into thick steaks and scored, expecting to have about 1/2 pound’s worth of leftovers, but I had to grab a few pieces to save for DD’s lunchbox. I am so glad I decided to make up a batch for the freezer, too. About halfway through the second 20 minutes, I turned the steaks again to brush them with more marinade, and then cooked the rest of the marinade for a nice sauce to coat the pieces. When the steaks were done, I sliced them into thick strips. Wonderful, wonderful flavor! Thank you very much.
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Steps
|
1
Done
|
Cut the Pork Into Long Strips, 2 Inches Wide. |
|
2
Done
|
Score Each Strip of Meat With 3 or 4 Shallow Diagonal Cuts For Better Absorption of the Marinade. |
|
3
Done
|
Make the Marinade: Combine the Hoisin Sauce, Soy Sauce, Sugar, Rice, Wine, Oil and Salt. Add the Pork and Turn to Coat. |
|
4
Done
|
Cover and Refrigerate For 1 Hour. |
|
5
Done
|
Preheat the Oven to 375f. |
|
6
Done
|
Remove the Pork from the Marinade; Reserve the Marinade and Add It to the Honey. |
|
7
Done
|
Place the Strips of Pork on a Wire Rack in a Baking Pan. |
|
8
Done
|
Pour Water Into the Pan Just Below the Level of the Rack. |
|
9
Done
|
Roast For 20 Minutes. |
|
10
Done
|
Turn the Strips Over, Brush Them With the Honey Marinade, and Continue to Roast Until the Pork Is No Longer Pink When Cut in the Thickest Part, About 20 Minutes. Cut Into Slices and Serve Hot or Cold. |
