Chinese Roast Pork

“Roast Pork and Red Rice” was one of my favorite meals from childhood. In this dish, pork loin or chops are marinated overnight then baked or grilled to a perfection. I’ve found it useful to pre-slice a loin into medallions. This increases the surface area for marination and reduces cooking time. It’s possible to lose juiciness this way – but if you’re careful not to overcook, they can come out very tender.

The key component is the sauce. In a saucepan, dissolve another packet of marinade into water and a tablespoon or two of peanut butter. Bring to a low boil. Thicken with in 1 tablespoon of corn starch that has been dissolved into a little water.

Serve with rice and blasted broccoli.

Chinese Roast Pork (Char Siu) with Rice and Broccolli
Chinese Roast Pork (Char Siu)