Shao Jou I

One of the great classic dishes of regional China, Shao Jou (shaow roh) / makes extra special meal, served with boiled or fried rice and Bean Sprout Salad. Hoisin sauce is available from oriental provision stores.

3 lb. pork fillets, cut into strips ABOUT 6-inches long and

1 1/2-inches thick

2 tablespoons vegetable oil

1 medium-sized onion, very finely chopped

5 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon dry sherry I2 teaspoons ground ginger

1 tablespoon hoisin sauce (optional)

First make the marinade. In a large, shallow bowl, combine the onion, soy sauce, sugar, sherry, ginger and hoisin sauce if you are using it, beating well to mix. Add the pork strips to the marinade and coat them well. Marinate the pork at room temperature for 2 hours, basting occasionally.

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

Remove the pork from the marinade and reserve the marinade. Transfer the strips to a shallow roasting tin large enough to take them in one layer. Baste the pork with half of the reserved marinade and 1 tablespoon of oil. Place the tin in the oven and roast the pork strips for 15 minutes.

Remove the tin from the oven and turn the pork strips over. Baste the strips with the remaining marinade and the remaining vegetable oil and return the tin to the oven. Roast the pork tor a further 15 minutes.

Remove the tin from the oven and transfer the pork strips to a chopping board. Using a sharp knife, cut the strips into {-inch thick slices and serve at once.

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