This was the main course of our dinner tonight, Chinese Cha Shiu pork! I used my own recipe,
which stemmed from a variety of others'. The
recipe (marinate) is as follows:
Chinese seafood sauce (or cha shiu sauce)
Honey
Soy sauce
Freshly-squeezed orange juice
sugar
Chinese five-spices powder
lightly-smashed garlic
some salt & pepper
red pepper flakes
*Sorry! I don't use measurement that much...
Chinese seafood sauce and honey's ratio is about
1 to 1. Soy sauce and orange juice's ratio is about
1 to 1 too, but each of them respectively is about
1/3 of honey.
A bit of Chinese five-spices powder goes a long
way; in this case, 1 teaspoon should be plenty.
*Marinate your pork in the fridge for at least 6
hours up to one or two nights.
*Preheat the oven to 400 F and roast for 30 min.
first and then brush the marinate (fresh one, not
from the marinate bag) on the meat in every 10
min. for about 4 times. Make sure you rotate sides.
*Keep some water in the roasting pan while in the
oven for easy clean-up afterwards.
Beautiful glaze! It was very tender and juicy!
I also wrapped the pork, some radish, romaine
I also wrapped the pork, some radish, romaine lettuce, and carrot with rice paper. Serve with
simple Vietnamese dipping sauce (fish sauce,
minced garlic, red pepper flakes, lime juice,
sugar, and water). Enjoy!
