Char Siu pork

I love this way of roasting a pork tenderlion.

It started out the night before I cooked it, marinating in a mixture of light and dark soy sauce, some Shao Hsing rice wine, sesame oil and sugar.

When it was time to cook the meat, I put it into a dish lined with foil and then reduced down the marinade so it became thickened and a bit sticky. This was then poured over the pork, which was roasted in a Gas Mark 6 oven for about 40-45 minutes, basting it occasionally.

To accompany the thinly sliced pork, I did some plain white rice and stir-fried mixed vegetables (Chinese leaves, green pepper, beansprouts and spring onions) cooked in oyster sauce.

All this needed was some sweet chilli and ginger dipping sauce.

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