"Phil Latio" > wrote in message
...
> Tried roasting some pork Char Sui style and the attempt was OK but one
> problem. Even though I marinated the pork for 24 hours, the seasoning had
> not penetrated into the pork.
>
> I used a shoulder joint, sliced into 3 steaks and then marinated. It was
> stored in the fridge and covered with clingfilm.
>
> Any ideas on how to get the flavouring to penetrate into the pork?

go to a Chinese butcher & ask for pork for making Char Siu. It has slight
marbling/fat which adds flavour & is not a 100% lean shoulder joint. Cut it
into a long strip(s) 3" x 2" x 15" or there abouts, it will shrink after
cooking so you decide . Marinade with your choice of Char Siu marinade for
12hrs+ or longer. The trick is that it needs to be sticky & sweet, so add
sugar or honey. The red colour you see in restaurant Char Siu is from red
food colouring. The original is more dark brown/red in colour. In a
convetional domestic oven, pre-heat oven until very hot, place char siu
strip(s) on a rack over oven dish. Pour the remaining marinade & a little
water into the oven dish & place oven dish in the top part of the oven where
it is hottest. Blast it for 10mins, turn over, baste & cook it on high heat
for another 10mins. After this turn heat down & continue basting & cooking
until meat is just done. Remove from oven & hang or rest. You may apply a
little more marinade just before removing from the oven for a final coat &
cook. This is where the extra flavour comes from.

Char Siu, belly pork, ribs & ducks, goose etc.. are generally called Hong
Siu Yuk/red roast meats in Cantonese, this refers more to the type of dish
or cooking technique used. A duck or Chinese roast meat oven is used, this
looks like a giant tandoor but is rounder with the opening/oven door at the
top. The heat source is below & the meat/bird is marinated & hung on hooks.
The hooks are suspended above/from the top of the oven where the opening is
& cooked, the fat from the meat/duck will self baste it while cooking. Once
cooked, the hooks are removed & hung in a airy place to cool & rest before
serving. This is where you see it hanging in the Cantonese/Chinese
restaurant's window. As you might know, it's always cold & not hot. This is
required to allow the meat to rest & retain some of it's juices inside so it
is still tender, just like cooking roast beef or a steak.

HTH.

DC.