Asian: Bbq Pork 03 by Recipe Cottage

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	Bbq Pork 03

		The pork with the reddish tint is called "char siew" (I don't know whether this is mandarin or cantonese or both, but it is what you'll find it called). There are numerous acceptable but sorta substandard commercial preparations, none of which will give the deep red tint, but the flavour is OK if you can't make it any other way and it's only an addition to a dish (say, a combination soup). If you want a good product, or you wish to make, a dish which is predominantly char siew, you should make it from scratch or buy it. The cut of pork is normally called "butt" in recipes. Don't use tenderloin. It's not fatty enough, and the amount of cooking which is required to give a deep red colour means that some fat in the meat is needed to protect against dryness. Pork neck is a great cut for this (and for any roast), and is cheap. 1 teaspoon salt 1 tablespoon soy 1 tablespoons sugar 1 tablespoon dry sherry or chinese cooking wine 1/4 teaspoon five spice powder MSG (optional) A few drops red food colouring Cut pork into the familiar strips (don't trim fat). Roast in medium/hot oven on a rack over a baking pan. Cover baking pan in foil, or this can make a mess. Roast, basting with marinade, until dark red. A little charring on the edges is acceptable. If you are going to cook the pork again, say, in a stirfry, you might want to roast it just a little less. A better idea is to co-ordinate the roasting with the rest of the cooking, so you can just pop the still-warm pork into the sauce or vegetables or whatever.