"Steve Wertz" > wrote in message
...
> On Tue, 07 Oct 2003 19:44:08 GMT, Frank Mancuso
> > wrote:
>
> >After trying this a number of times, and giving up(because it never
> >comes out right), I am doing it again. I have two pieces of pork (not
> >the loin, but strips of butt),and they have been marinating overnight in
> >a concoction made from various recipes, along with a packet of that NOH
> >package mixed with a little water(that should give it the red color).
> >I'm thining of cooking them in the oven(250-275) on a low heat for a
> >couple hours
> >OR
> >325-350 for an hour.
> >Any sugestions on the method I'd appreciate.
>
> Lee Kum Kee's char siu sauce makes a fairly authentic roast red pork.
> I don't use a pan underneath the pork. I hang it vertically from
> horizontal metal skewers from the highest rack in the oven and cover
> the floor of the oven with foil.


"Vertically from horizontal skewers"? I don't get it!

Peter