Char Siu, accompanied by stir-fried carrots,
sugar snap peas, yellow bell pepper,
onion and celery
and tossed with Udon noodles.
Once again I lined a roasting pan with aluminum foil
for easy clean-up.
I then added about 1/2 cup water to the bottom of the pan
before placing the rack and the meat on top.
I basted the meat with the reserved sauce several times
throughout the cooking process.
The pork roasted in a 400 degree oven for 45 minutes.
I then turned to oven up to 425 degrees and
continued roasting the pork for another 15 minutes.