- Cut pork in half lengthwise. Pierce all sides of both halves with fork; place pieces in large plastic bag.
- Combine soy sauce, sherry, honey, ginger, garlic and food coloring; pour over pork. Press air out of bag; close top securely. Turn over several times to coat pieces well.
- Refrigerate 8 hours, or overnight, turning bag over occasionally.
- Reserving marinade, remove pieces and place on rack in shallow pan; cover loosely with aluminum foil. Bake at 325°F. 30 minutes.
- Discard foil; continue baking 1 hour and 15 minutes longer, or until meat thermometer inserted into thickest part registers 170°. Brush pieces with reserved marinade 2 or 3 times during baking.
- To serve, cut across grain into thin slices.
Char Siu (Chinese Barbecued Pork)
ingredients
3-pound boneless pork shoulder (Boston butt)
1/2 cup Kikkoman Soy Sauce
2 tablespoons dry sherry
2 tablespoons honey
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1/4 teaspoon red food coloring (optional)
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
