Chinese Roast Pork

20 years ago I took Chinese cooking classes, and our teacher recommended Chinese Cooking for Beginners by Huang Su-Huei. This recipe is from that book, slightly modified. It's a nice basic roasted pork, very easy to make. I use it for fried rice, ramen soup and in steamed Chinese buns. Prep time does not include marinating time. Update: Since posting the recipe, I am cooking low-sodium and no longer add the salt to the recipe as the soy sauce is salty enough, as is low-sodium soy sauce.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 2  lbs boneless pork shoulder
• 3  tablespoons sugar
• 1 1⁄2 tablespoons rice wine
• 1 1⁄2 tablespoons hoisin sauce
• 1 1⁄2 tablespoons soy sauce
• 2  teaspoons salt

Directions

1. Cut the pork into 1 inch wide strips.
2. Mix sugar, rice wine, hoisin sauce, soy sauce, and salt (I use only 1 teaspoon salt) in a bowl or zippered plastic bag.
3. Add meat to marinade and refrigerate overnight, turning a couple of times if you can.
4. Preheat oven to 400 degrees Fahrenheit.
5. Line roasting pan with foil.
6. Spray rack with oil for ease of cleanup.
7. Place meat on rack in pan and roast for 30 minutes.
8. Serve hot or cold.
9. Note: I sometimes add garlic, star anise, or ginger to the basic marinade. I slice at least half of the meat and freeze the slices.
10. I now omit the salt and use low-sodium soy sauce.