Cha Shu (Barbecued Pork Strips)
The marinade worked like a charm. The pork was packed with flavour. We put these yummy pork strips over sandwich bun, and topped with a bit homemade Asian style coleslaw like the way we eat pulled pork. So good!
Yield
8 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork shoulder
boneless |
|
| Marinade | |||
| 2 | tablespoons |
chicken broth
|
|
| 2 | tablespoons |
soy sauce, dark
|
|
| 1 | tablespoon |
rice wine
|
|
| 1 ½ | tablespoons |
honey
|
|
| ¾ | teaspoon |
salt
|
|
| 2 | tablespoons |
hoisin sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork shoulder
boneless |
|
| Marinade | |||
| 3E+1 | ml |
chicken broth
|
|
| 3E+1 | ml |
soy sauce, dark
|
|
| 15 | ml |
rice wine
|
|
| 23 | ml |
honey
|
|
| 3.8 | ml |
salt
|
|
| 3E+1 | ml |
hoisin sauce
|
|
Directions
Cut the pork into long strips 1½ to 2 inches square.
Mix all for the marinade and marinate the meat for 3 hrs. unrefrigerated, or 6 hrs. in the refrigerator.
Turn the strips every hour or so.
Preheat the oven to 350℉ (180℃).
Place a large cake pan half filled with water on the lowest shelf of your oven.
This will catch drips from the meat and prevent smoking.
Place the meat strips directly on an oven rack and put in the top position of the oven.
Be sure that all of the meat is over the dripping pan.
Roast for 45 minutes without disturbing the meat.
Then, turn the heat up to 400℉ (200℃) and roast for an additional 15 minutes or until the pork strips are crisp and a rich brown color.
Slice the meat and serve it hot or cold or use in other dishes as directed.
