Barbecued or Roast Pork

Of all meats, pork is most commonly used in China, except by the Muslims in western China. The pig is so respected that the Chinese ideograph for ‘‘home’’ is a combination of those used for ‘‘roof’’ and ‘‘pig.’ This dish is a southern (Cantonese) specialty and is eaten hot or cold

11⁄4 pounds lean pork, loin or shoulder

Marinade
• 2 green onions, minced
• 2 TBS fresh ginger, grated
• 5 TBS soy sauce
• 2 TBS rice wine or sherry (optional)
• 2 TBS sugar
• 1 TBS hoisin sauce
• dash red food coloring

Syrup
• 2 tsp sesame oil
• 1⁄2 TBS sugar, corn syrup, or honey
• 1⁄2 TBS hot water

• Slice pork into strips 8 _ 11⁄2 inches; lightly slash the surface (for faster absorption of flavors).
• Mix themarinade ingredients, adding enough food color to tintmeat a pale red.
• Marinate pork refrigerated in a covered container for at least 3 but no more than 6 hours. Turn pork occasionally. Preheat oven to 3508F.
• Place pork on rack in a roasting pan. Roast for 10 minutes; baste with marinade.
• Roast for a further 7–10 minutes. The pork must not be over-roasted or it will be dry.
• Remove from oven and immediately brush with the syrup ingredients mixed together.
• To serve, slice thinly, arranged on a serving dish. Garnish with fresh cilantro or parsley.