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Cantonese Roast Pork Simple and easy to make, this is a dish you and your entire family will enjoy for years to come. Cantonese roast pork is one of the most delicious meats you will eat. Pork butt is used in the recipes because it has enough fat to keep the pork moist while it is roasting. You can have Cantonese Roast Pork using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Cantonese Roast Pork

  1. It’s of pork.
  2. Prepare 2 lb of pork tenderloin cut into 1 inch thick strips.
  3. It’s of marinade.
  4. It’s 3/4 cup of soy sauce.
  5. You need 1/4 cup of sherry.
  6. Prepare 1/4 cup of sugar.
  7. Prepare 1/2 tbsp of red food coloring optional.
  8. It’s 2 tbsp of hoisin sauce.
  9. It’s of sugar baste.
  10. You need 1 tbsp of sugar.
  11. You need 1 tbsp of hot water.

Carefully place pork strips on a roasting rack above roasting tin so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook or paper clip in pork strips and hang them from the top shelf. Baste pork strips with honey mixture. Char Siu (叉烧), also knows as Chinese BBQ pork, is a type of roasted pork originating from Cantonese cuisine.

Cantonese Roast Pork step by step

  1. Mix the soy sauce, sugar, sherry, red food coloring, and hoisin sauce together. This is you marinade..
  2. Marinate the pork fo minimum 1 hour.
  3. cut pork into 1 inch thick strips the length of the tenderloin. get charcoal smoker going with the water bowl between the meat rack and fire. lay the strips on the top rack..
  4. Reserve the marinade and boil 7 minutes..
  5. Mix the sugar and water and heat 3 minutes..
  6. Baste the sugar water on pork. Cook till done..
  7. Add pork back to marinade for 1 hour. Its done.

Traditionally, the marinated pork is skewered with long forks and roasted in an oven or over an open fire. That's where its Chinese name Char/叉 (fork) Siu/烧 (roast) comes from. Shaorou in Mandarin, Thit Heo Quay in Vietnamese) is a classic Cantonese dish that's made its way throughout Asia. In Cantonese cuisine, siu yuk is usually served warm, standing alone as an appetizer. However, the slow-cooked version makes a perfect main course.

source: cookpad.com

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