Char Siu
Char siu means "fork roasted" in Cantonese, where char means "fork" and siu means "to roast." It's a Cantonese roast pork dish. It's usually served with rice or noodles. It is also used in baozi as a filling (a kind of steamed stuffed bun).
Ingredients
- 3 pounds boneless pork shoulder/pork butt (select a piece with some good fat on it)
- ¼ cup granulated white sugar
- 2 teaspoons salt
- ½ teaspoon five spice powder
- ¼ teaspoon white pepper
- ½ teaspoon sesame oil
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons molasses
- 1/8 teaspoon red food coloring (optional)
- 3 cloves finely minced garlic
- 2 tablespoons maltose or honey
- 1 tablespoon hot water
Instructions
- Cut the pork into 2 to 3 inch thick long strips or chunks. Trim away any excess fat, as it will render and add flavor.
- To make the marinade, combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a mixing bowl (i.e. the BBQ sauce).
- Set aside about 2 tablespoons of the marinade. In a large mixing bowl or baking dish, coat the pork with the remaining marinade. Refrigerate overnight, or for at least 8 hours. Cover and refrigerate the reserved marinade as well.
- Set aside about 2 tablespoons of the marinade. In a large mixing bowl or baking dish, coat the pork with the remaining marinade. Refrigerate overnight, or for at least 8 hours. Cover and refrigerate the reserved marinade as well.
- Regardless, check your char siu every 10 minutes and adjust the temperature as necessary.
