I use a pan, but put water in it. Then also put a rack in the water, and lay
the pork on the rack. That way, you don't have much cleaning of the pan to
do, and also the pork comes out very moist. I agree about the Lee Kum Kee
char siu sauce...

Steve Wertz wrote:

> 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.
>
> -sw

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Ken Berry
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