CHAR SHU (ROAST PORK)

      Title: CHAR SHU (ROAST PORK)
  Categories: Pork
       Yield: 1 Servings
  
       1 c  Water
       6 tb Sugar
       1 tb Salt
     1/2 c  Dark soy sauce
     1/4 c  Rice wine
       1 cl Garlic
       3 sl Ginger root
       3 lb Pork -- butt, shoulder,
            Tenderloin
  
   PREPARATION:
   
   Heat water and add sugar and salt, stirring until melted. Remove from
   stove.  Add soy sauce and rice wine. Smash, peel, and mince garlic,
   and add to the soy sauce mixture. Peel and mince ginger root and add.
   Mix well. Place meat in a bowl and pour the mixture over it. If meat
   is not completely covered, you will need to turn it frequently as it
   marinates. Allow it to stand in the refrigerator for 48 hours. (You
   can cheat and make the marinating time shorter -- never shorter than
   6 hours -- but the longer the time, the more the meat will tenderize
   and absorb the fine flavor.) Pour off marinade, but do not wipe meat.
   Place the meat on a rack in a baking pan.
   
   COOKING:
   
   Heat oven to 450-degrees.  Bake the meat for 10 minutes. Reduce heat
   to 250-degrees and bake for 30 minutes. Turn meat over and bake for
   another 30 minutes.
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