Monday, November 20, 2006
Portion: Serves 4
1 piece pork shoulder (char siu meat), about 2 lb, cut into 2 strips
1/2 cup Japanese soy sauce
2 tbsp grated ginger with juice
1 piece star anise
4 cloves garlic, mashed or roughly chopped
Put pork, soy sauce, ginger, star anise and garlic in a large zip-lock bag. Squeeze out as much air as possible, and put in the fridge to marinate overnight. Turning often.
Pre-heat oven to 300F. Put pork and marinade in a small baking tray. The liquid should be about 1 cm deep. If there is not enough liquid, add water to make up. Sprinkle sugar generously on the pork.
Roast the pork for a total of 2.5 to 3 hours, or until the liquid has almost all evaporated and become a syrupy sauce. While roasting, turn the meat every 1/2 hour, and sprinkle sugar on the top of the meat each time.
Store in the fridge or freezer.