Cha Siew Pork

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   ["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.", "", "Grill the meat on racks over charcoal, indirect heat,", "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", "fire. If you have the small rib racks, you can stand the meat in them so it is easy to", "baste. Watch it carefully, as the sugar in the marinade will burn easily.", "", "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!"]

* Per serving · 4 servings · Values may vary.

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