Cha Shao
This dish is often known as barbecued pork and is very popular in Southern China and Malaysia as well as Singapore. If you like, the marinade can be heated thoroughly, then served with the meat as a sauce.
Ingredients
- 900g / 2Ib pork fillet, trimmed
- 15ml / 1 tbsp clear honey
- 45ml / 3 tbsp rice wine or medium-dry sherry
- spring onion curls, to garnish
For the marinade:
- 150ml / ¼ pint / ⅔ cup dark soy sauce
- 90ml / 6 tbsp rice wine or medium-dry sherry
- 150ml/ ¼ pint / ⅔ cup well-flavoured chicken stock
- 15ml / 1 tbsp soft brown sugar
- 1cm / ½in piece fresh root ginger, peeled and finely sliced
- 40ml / 2½ tbsp chopped onion
Preparation
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- Mix all the marinade ingredients in a saucepan and stir over a medium heat until the mixture boils. Lower the heat and simmer gently for 15 minutes, stirring from time to time. Leave to cool.
- Put the pork fillets in a shallow dish that is large enough to hold them side by side. Pour over 250ml / 8fl oz / 1 cup the marinade, cover and chill for at least 8 hours, turning the meat over several times.
- Preheat the oven to 200°C/400°F/ Gas 6. Drain the pork fillets, reserving the marinade in the dish. Place the meat on a rack over a roasting tin and pour water into the tin to a depth of 1cm / ½in. Place the tin in the oven and roast for 20 minutes.
- Stir the honey and rice wine or sherry into the marinade. Remove the meat from the oven and place in the marinade, turning to coat. Put back on the rack and roast for 20-30 minutes or until cooked. Serve hot or cold, in slices, garnished with spring onion curls.
COOK'S TIP
You will have extra marinade when making this dish. Chill or freeze this and use to baste other grilled dishes or meats such as spare ribs.
Serves 6.