Chinese Roast Pork the easy way.


Sometimes I crave Real Chinese roast pork the kind you get from Chinatown.

Even though I have like 40 Chinese restaurants that deliver around me none have the right flavor of the real roast pork. Today I was not in the mood to take a 20.00 dollar round trip to Chinatown. So this is what I did I took a piece of pork shoulder as an experiment and sliced it in to 2 4 inch cuts then I finely grated about ½ teaspoon of fresh ginger then I got about 4 table spoons of lee kum kee Char Siu sauce and brush it all over the cuts of meats and added the grated ginger.


Then I stabbed the meat about 20 times with a fork and the mixed the sauce and ginger in the meat really well. I pop it a bowl and covered it with cling film. I pop it the frig over night to marinade for 12-24 hours.

Preheat oven for 350 degrees get a deep pan and cover with aluminum foil.

Place a wire rack over it.

Put the marinade meat on top of rack and into the oven for 30 minutes.


Remove from oven and brush liberally with more Cha Shu sauce both sides and flip meat.


Put it back the over doe another 30-45 minutes or till the edges turn blackish not the whole thing just the top edges.


Remove from oven and leave it on the rack to cool for about 30 minutes.


Remove from rack it is now ready to be slice and serve this is going to be sticky sweet and so delish! Trust me!