Cha Shao
3 1/2 pounds loin of pork
6 tablespoons honey
For the sauce:
1 tablespoon salt
1 coup soy sauce
1 tablespoon rice wine
or dry sherry
1 tablespoon ginger juice
pinch of red food coloring
or 1 teaspoon liquid food coloring
1.
Bone the loin of pork and prick the meat all over with the point of a sharp
knife.
2.
Cut into slices about 1 1/2 inches thick.
3.
Mix all the sauce ingredients together with the red food coloring and
sprinkle over the meat.
4.
Leave to marinate for 1 1/2 hours.
5.
Thread one end of each strip of meat onto a metal skewer.
6.
Suspend the pieces of meat from the top rack of the over (the pieces of
meat will hang
down through the rack while the skewer rests across the rungs).
7.
Leave the meat to hang and dry for 45 minutes.
8.
Roast in the oven at 350 F (180 C) for 20 to 25 minutes, basting from time
to time with some
of the honey.
9.
When the pork is almost done brush with the remaining honey and let it
dry.
10.Serve
hot or cold.
