Roast Pork - Cantonese Style

1-1/2 lb. shoulder of pork, best with some fat attached
1 cup light soy sauce
6 Tbsp sugar
1/2 tsp. salt
2 Tbsp brown bean paste, available in can at Asian grocery stores
1 Tbsp hoisin sauce, available in bottle
1 tsp. sesame oil
2 Tbsp Chinese rose wine, sherry will do
2 cloves garlic
red coloring (optional)
1 Tbsp sesame paste, available at Asian grocery stores
1/2 cup thick malt syrup, honey may be substituted=20

Cut pork into long strips approx. 1-1/2" diameter, make incision at =
intervals and lightly pound meat with meat pounder. Put all the =
ingredients into a good size bowl and mix well. Marinate the pork for an =
hour. Remove pork and mount each piece on a skewer.
Preheat oven to 450 degrees
Grill for 15 minutes turning the meat half way through. Heat malt syrup =
a little water to melt. Remove pork from oven, brush pork with the =
melted malt syrup. Return pork to the oven and continue cooking for =
another 10 minutes. Remove pork, brush again with the malt syrup. Return =
pork to the oven for another 5 minutes. Serve, sliced into thin slices =
1/4" or thinner.

Charlotte S. Lammers


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