Chinese Barbecued Pork / Char Siew 叉烧

"Char Siew" (叉烧), which is also know as Chinese barbecued or roasted pork. It was called "Char Siew" in Cantonese which literally means "fork roast" because of its traditional cooking method. The boneless pork is normally skewered with long fork and placed in covered oven for roasting. The meat is usually well seasoned and has mild sweet and smoky flavor with slightly charred and crispy outer layer. In Malaysia and Singapore, it is normally served with white rice, cucumber and doused with gravy. Besides the rice, it can also be served with wanton noodle and green vegetable.

Ingredients:

• 1 lbs Pork tenderloin
• 2 Tbsp Maltose (can substitute with honey), dilute with 4 Tbsp water

Seasonings:

• 3 Tbsp Light soy sauce
• 1 Tbsp Oyster sauce
• 1/2 Tbsp ShaoHsing wine
• 1/2 Tbsp Sesame oil
• 1/2 Tbsp Red fermented beancurd, about half cube (optional)
• 1 Tbsp Maltose (can substitute with honey), dilute with 2 Tbsp water

Preparation:

1. Cut the pork into 2 long strips (about 2" wide and 9" long). Marinate it with seasonings for at least 45 minutes.
2. Preheat oven to 425 degree F (220 degree C).
3. Place the pork on a rack with drip pan underneath.
4. Bake for 15 minutes on one side.
5. Flip it over and bake for another 15 minutes.
6. Glaze with maltose and broil each side for 3 to 5 minutes or until caramelized.
7. Remove from Oven. Let it cool down before thinly slice.
8. Ready to serve with white rice or noodle.

Note: The marinated sauce can be used as gravy by boiling it in a saucepan, add sugar according to taste and thicken it with some corn starch.