These large strips of roasted pork are often cut into fine strips to be added to other Chinese recipes, such as soups. They are richly flavored, tasty and delicious.

Cha Shu (Barbecued Pork Strips)
Recipe type: Pork
Serves: 6
  • 2 pounds boneless pork butt
  • 2 Tablespoons chicken stock
  • 2 Tablespoons dark soy sauce
  • 1 Tablespoon soybean condiment (mein see*)
  • 1 large clove garlic, crushed
  • 1 Tablespoons Chinese rice wine or dry sherry
  • 1 1/2 Tablespoons honey
  • 3/4 teaspoon salt
  • 2 Tablespoons Hoisin sauce
  • 1 few drops of red food coloring
  1. Cut the pork into long strips 1 1/2 to 2 inches square. Mix all for the marinade and marinate the meat for 3 hours, unrefrigerated, or 6 hours in the refrigerator. Turn the strips every hour or so.
  2. Preheat the oven to 350 degrees F.
  3. Place a large cake or roasting pan half filled with water on the lowest shelf of your oven. This will catch drips from the meat and prevent smoking.
  4. 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.
  5. Roast for 45 minutes without disturbing the meat. Then, turn the heat up to 450 degrees and roast for an additional 15 minutes or until the pork strips are crisp and a rich brown color.
  6. Slice the meat and serve it hot or cold... or use in other dishes as directed.
* Mein See: The remains of the process of making soy sauce. Very rich soybean condiment used in many Chinese dishes. Can be found in Oriental markets under this name or soybean jam or condiment.

Refrigerate after opening.

FROM: The Frugal Gourmet Cooks Three Ancient Cuisines

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