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Shao Jou (Cantonese Roast Pork)

This is one of the great classics of Cantonese cooking, often cooked {and badly) in the west. Hoi sin sauce is a rather spicy, sweet barbecue sauce available in cans or bottles from Chinese delicatessens.

ingredients

8 servings
1 1/2 kg (3 lb) Pork fillet (tenderloin), cut into strips about 15 cm (6 in) x 4 cm (1 1/2 in)
2 Tbs Vegetable oil

for the marinade

1 Medium onion, finely chopped
5 Tbs Soy sauce
1 Tbs Sugar
1 Tbs Rice wine or dry sherry
2 1/2 tsp Ground ginger
1 Tbs Hoi sin sauce

method

1. To make the marinade, combine all the ingredients in a shallow dish. Add the pork strips and coat well. Set aside to marinate at room temperature for 2 hours, basting occasionally.

2. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

3. Remove the pork from the marinade and reserve the marinade. Arrange the strips in a shallow roasting pan in one layer. Baste with half the reserved marinade and half the oil. Put the pan into the oven and roast the strips for 15 minutes. Remove from the oven and turn the strips over. Baste with the remaining marinade and remaining oil and return the pan to the oven. Roast the strips for a further 15 minutes.

4. Remove the pan from the oven and transfer the pork to a chopping board. Cut the strips into 1/2 cm (1/4 in) slices and serve at once.

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