Chinese-Style Roast Pork (Char Sil) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In San Francisco's Chinatown, char sil is often displayed hanging in a market window or layered in pans in Chinese delicatessens or restaurants. This versatile pork works well in stir-fries, lo meins, or dumplings. Wrap leftovers tightly in foil or heavy-duty plastic wrap, and place in a plastic bag. Freeze for up to three months. Serve with snow peas. Ingredients:
1/2 cup hoisin sauce |
1/2 cup ketchup |
1/4 cup packed brown sugar |
1/4 cup dry sherry |
1/4 cup low-sodium soy sauce |
2 tablespoons honey |
2 teaspoons minced green onions |
1 teaspoon dark sesame oil |
4 garlic cloves, minced |
2 pounds boneless boston butt pork roast, trimmed and cut into (2-inch) cubes |
Directions:
1. Combine first 9 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove pork from bag, reserving marinade.
2. Preheat oven to 350°.
3. Place pork on the rack of a broiler pan lined with foil. Bake at 350° for 30 minutes. Turn pork over, and baste with reserved marinade. Discard remaining marinade. Bake an additional 20 minutes or until a thermometer registers 160° (slightly pink).
4. Preheat broiler. Broil pork 5 minutes or until browned.
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