Asian Red Roasted Pork

This pork has a nice Asian flavor and the characteristic red color that you commonly see. This pork is best cooked hanging in your oven. This is done by using "s-hooks" (which can be found a hardware stores) or using heavy-duty paper clips that have been turned into s-shapes. If you use this method, hang the meat off of the uppermost rack and place a sheet pan with some water in it below the hanging meat. If you do not want to use this method, you can lay them on a rack over a sheet pan with a little bit of water in it.
This pork goes really well in steamed pork buns, in a cold noodle dish or on top of congee (a chicken stock and rice soup).

Asian Red Roasted Pork

Yield: 1 lb

Active Time: 20 mins
Inactive Time: 2-8 hrs
Total Time (minimum): 2 hrs 20 mins

Ingredients
1 lb pork butt or shoulder
2 T chicken stock
1 T dark soy sauce
1 T red rice wine or mirin
1 T sugar
1 T black bean paste
1 tsp salt
3 cloves of garlic, minced
4-5 drops of red food coloring

Directions
Slice pork into 1 inch thick strips, going with the grain of the meat. Mix the rest of the ingredients together and pour over the pork. Marinate for 1-2 hours at room temperature or 5-6 hours in the fridge.
Remove all racks except the very top one and very bottom one. Preheat oven to 425F. If using the s-hooks/paperclips, poke a hole in one end of the pork strips with a sharp knife. Place an s-hook through the hole. Hook the s-hooks onto the top rack of the oven and place a sheet pan with water on the bottom rack, below the pieces of pork. Cook for 15 minutes then turn the heat down to 350 for 45 more minutes.  Remove and either slice into strips to be served hot or at room temperature or use in pork buns. Enjoy!