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Char Siu (Chinese BBQ Pork)
January 12, 2015

Delicious! And prepared in the oven... I used a pork shoulder roast (which was on sale), trimmed of fat and cut into 2"x5" pieces. I also substituted cooking sherry for the rice wine, and I didn't use food coloring. Cooked it in the oven at 350° on a wire rack set above a pan with about 1/2" of water in it for about 45 minutes. Half-way through the cooking process, I brushed the meat with the marinade and then finished in the oven. Tastes just like my favorite restaurant but much less expensive!

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