Yu-ting's Cha Shiu Pork

                                             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)
                                             Soy sauce
                                             Freshly-squeezed orange juice
                                             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 
                                             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!


Megan Gery said...

mmmm... that looks so good!

BB said...

oh my godness.... that's something i can never imagine to make my own....


Yang said...

I love your Blog, and your food of course. I am think about start to cooking too. check my new Blog at http://yangkrack.blogspot.com-)
Yang Hai