Char Siu

In Chinese cuisine, Char Siu (Chinese Barbecue Pork) is one of the most popular and widely used roast meats. To tempt you, most restaurants have them hanging in glass cases near the door. To compliment the remainder of their dinner, diners frequently order a platter of this sticky, sweet, and flavorful pork. Others will take it with them as they leave the eatery. Although a case of meat by the entry may not be the most attractive decoration, it may be a very efficient sales approach.

Ingredients

• ½ cup water (120ml)
• 7 oz maltose or honey (200g)
• 2 tbsp Shao Hsing cooking wine
• 4 tbsp hoisin sauce
• 1 tsp five-spice powder
• 1 tsp dark soy sauce
• 2 cloves garlic (minced)
• 1 tsp sesame oil
• 3 lbs pork shoulder (trimmed and cut into thick strips)

Preparation

• Combine ½ cup (120ml) water, maltose, Shao Hsing cooking wine, hoisin sauce, five-spice powder, and dark soy sauce in a small saucepan. Stir to dilute maltose. Bring marinade to a boil.
• Add minced garlic. Reduce heat to medium low and continue to simmer until marinade is thick and syrupy. This should take about 10 minutes.
• Turn off stove. Add sesame oil and allow marinade to cool completely.
• Place pork in a zip top plastic bag. Pour half the marinade into the bag. Press out as much air as possible and zip the bag. Allow pork to marinade in the refrigerator for at least 4 hours or overnight if possible.
• Preheat oven to 375˚F (190˚C). Line a baking tray with aluminum foil. Place a metal rack on the top. Brush some oil on the metal rack.
• Remove pork from the refrigerator. Unzip the bag and transfer pork with a pair of tongs onto the led oiled metal rack.
• Roast pork in preheated oven for 25 to 30 minutes.
• Carefully remove pork from the oven. Brush remaining marinade onto each strip of pork. Turn and brush the other side with more marinade.
• Return the pork to the oven and continue to roast for another 15 minutes.
• When done roasting, remove char siu from the oven. Allow it to rest for 10 minutes before slicing and serving