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Think of these sweet, glazed strips of roast pork as the ham of Asia.
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Both Chinese and Southeast Asian cooks serve cha siu as a main dish, or possibly as a meat addition or possibly a delicious garnish in many stir-fry mixtures, soups, noodle dishes and fried rice.
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Most Chinese cooks purchase their cha siu already prepared at a roasting shop (delicatessen).
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However, it is very easy to make at home, and the results are not as garishly red as some commercial versions made with food coloring.
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Remove and throw away the excess fat from the pork.
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Cut pork lengthwise
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(with the grain) into 2-inch wide strips 5 to 6 inches long.
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Put into a large bowl.
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Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt.
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Pour over meat and rub it in well.
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Cover and marinate in the refrigerator at least overnight or possibly for up to 3 days, turning several times.
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Preheat the oven to 350F.
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Place the pork strips on a broiler pan lined with foil.
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Roast for 30 min, turning once halfway through.
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Increase the heat to 425F and roast for 10 min longer.
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Let cold before slicing.
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To serve, cut across the grain into 1/4-inch thick slices.
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Serve with mustard and sesame seeds for dipping.
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MUSTARD DIP:Mix together 2 Tbsp.
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Colman's mustard, 2 Tbsp.
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water, healthy pinch of salt, healthy pinch of sugar and a few drops of oil.
