Japanese yakibuta/ Chinese char siu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
more than 2 lbs (1kg) pork shoulder or neckFor the marinade: 1 cup (360ml) soy sauce 3 Tbs. oyster sauce 5 Tbs. sugar 1/2 cup shaoxing wine (紹興酒）or sake or dry sherry an inch-long (2cm) piece of fresh ginger, peeled and sliced 1 small onion, peeled and cut into quarters 2 garlic cloves, peeled and crushed with a knife 1 cinnamon stick 1 small piece of star anise 1 clove
Poke the lump of pork all over with the point of your knife. This allows the marinade to penetrate the meat better.
If you want your pork to be a neat, even bundle, wind some kitchen string around it tightly. I usually skip this step.
Combine all of the marinade ingredients in a bowl.
Put the pork in a sturdy plastic zip bag, then put another bag over it (the second bag catches any leaks - and believe me, that first bag always leaks.) Pour the marinade into the inner bag. Express as much air as you can out of the bag, and close it. Close the outer bag also.
Place the bagged pork on a plate, and put it in the refrigerator. Marinate it for at east 3 hours or overnight. Turn it around occasionally to distribute the marinade evenly.
When you are ready to cook it, preheat the oven to 450°F (220°C). Take the pork out of the bag and put it in an oven baking dish. Add the marinade. Roast the pork at the high temperature for 15 minutes, then lower the temperature to 250°F (120°C). Turn the pork over.
Roast the pork for 1 1/2 to 2 additional hours, turning it every 30 minutes, or until an oven thermometer registers an internal temperature of 160°F (70°C). Take the baking dish out of the oven and let the meat cool in the marinade, turning occasionally to moisten the meat surface. Cool down before slicing.
Serving Size: 10= 1x100g
Number of Servings: 10
Recipe submitted by SparkPeople user SECUNER.
If you want your pork to be a neat, even bundle, wind some kitchen string around it tightly. I usually skip this step.
Combine all of the marinade ingredients in a bowl.
Put the pork in a sturdy plastic zip bag, then put another bag over it (the second bag catches any leaks - and believe me, that first bag always leaks.) Pour the marinade into the inner bag. Express as much air as you can out of the bag, and close it. Close the outer bag also.
Place the bagged pork on a plate, and put it in the refrigerator. Marinate it for at east 3 hours or overnight. Turn it around occasionally to distribute the marinade evenly.
When you are ready to cook it, preheat the oven to 450°F (220°C). Take the pork out of the bag and put it in an oven baking dish. Add the marinade. Roast the pork at the high temperature for 15 minutes, then lower the temperature to 250°F (120°C). Turn the pork over.
Roast the pork for 1 1/2 to 2 additional hours, turning it every 30 minutes, or until an oven thermometer registers an internal temperature of 160°F (70°C). Take the baking dish out of the oven and let the meat cool in the marinade, turning occasionally to moisten the meat surface. Cool down before slicing.
Serving Size: 10= 1x100g
Number of Servings: 10
Recipe submitted by SparkPeople user SECUNER.
Nutritional Info Amount Per Serving
- Calories: 287.7
- Total Fat: 8.3 g
- Cholesterol: 79.1 mg
- Sodium: 893.6 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.7 g
- Protein: 31.0 g
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