Chinese Roast Pork the easy way.

 

Sometimes I crave Real Chinese roast pork the kind you get from Chinatown.

Even though I have like 40 Chinese restaurants that deliver around me none have the right flavor of the real roast pork. Today I was not in the mood to take a 20.00 dollar round trip to Chinatown. So this is what I did I took a piece of pork shoulder as an experiment and sliced it in to 2 4 inch cuts then I finely grated about ½ teaspoon of fresh ginger then I got about 4 table spoons of lee kum kee Char Siu sauce and brush it all over the cuts of meats and added the grated ginger.

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Then I stabbed the meat about 20 times with a fork and the mixed the sauce and ginger in the meat really well. I pop it a bowl and covered it with cling film. I pop it the frig over night to marinade for 12-24 hours.

Preheat oven for 350 degrees get a deep pan and cover with aluminum foil.

Place a wire rack over it.

Put the marinade meat on top of rack and into the oven for 30 minutes.

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Remove from oven and brush liberally with more Cha Shu sauce both sides and flip meat.

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Put it back the over doe another 30-45 minutes or till the edges turn blackish not the whole thing just the top edges.

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Remove from oven and leave it on the rack to cool for about 30 minutes.

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Remove from rack it is now ready to be slice and serve this is going to be sticky sweet and so delish! Trust me!

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Done!