Char Shue

Ingredients

1/2 teaspoon salt
2-3 pounds pork tenderloin
5 tablespoons soy sauce
1 tablespoon catsup
1 1/2 tablespoons honey or brown sugar
1 clove garlic, minced
1 teaspoon sherry or cooking wine
dash Worcestershire sauce
1/4 teaspoon freshly grated ginger root
dash red wine

Preparation

Sprinkle salt on meat and allow to stand about 1 hour. Combine remaining ingredients and pour over pork, allow to stand at least 2 hours, turning once or twice while marinating. Roast meat at 450° for 15 minutes, then reduce heat to 350° for 45 minutes. Turn once while cooking and baste meat with drippings. Serve cold with Chinese Mustard Sauce (page 45) or Chinese catsup, then dip in small dish of roasted sesame seeds.

Yield: 10 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.