Cha Siew Pork

• For a 5 pound pork loin:
• 1 1/4 cups granulated sugar
• 3 teaspoons salt
• 2 tablespoons sesame oil
• 2 tablespoons dark, thick soy sauce
• 3 tablespoons light soy sauce
• Red food coloring traditonal, but optional)
• Note: If you can't find the thick soy sauce,
• substitute hoisin sauce. The flavor is a little different, but still delicious!

1. Mix the marinade well. Set aside. Meanwhile, cut the meat into strips 2"x2" and as long as you like (I cut mine about 6" long) Add the marinade and refrigerate in a plastic bag for 24 hours.
2. Grill the meat on racks over charcoal, indirect heat,
3. basting frequently until the meat is firm and well done. I arrange the coals around a drip pan so the marinade doesn't drip into the
4. fire. If you have the small rib racks, you can stand the meat in them so it is easy to
5. baste. Watch it carefully, as the sugar in the marinade will burn easily.
6. When done, slice thinly or chop and use in any recipe calling for it. Watch the plate! My family has become rather adept at cha siew pork theft!

pork loin, sugar, salt, sesame oil, soy sauce, soy sauce, red food coloring traditonal, if, hoisin sauce

Taken from www.epicurious.com/recipes/member/views/cha-siew-pork-1268963 (may not work)