Cantonese Char Siu

90 mins
Serves 4
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Directions

  1. 1Lightly stab all over the pork with a fork.
  2. 2Lightly stab all over the pork with a fork.
  3. 3Lightly stab all over the pork with a fork.
  4. 4Add fermented red bean curd, Chu Hou paste, oyster sauce, soy sauce, dark soy sauce, rose cooking wine, sugar, five-spice powder, white pepper, ginger, and garlic to a bowl.
  5. 5Add fermented red bean curd, Chu Hou paste, oyster sauce, soy sauce, dark soy sauce, rose cooking wine, sugar, five-spice powder, white pepper, ginger, and garlic to a bowl.
  6. 6Add fermented red bean curd, Chu Hou paste, oyster sauce, soy sauce, dark soy sauce, rose cooking wine, sugar, five-spice powder, white pepper, ginger, and garlic to a bowl.
  7. 7Mix the marinade ingredients well.
  8. 8Mix the marinade ingredients well.
  9. 9Mix the marinade ingredients well.
  10. 10Add scallions, cilantro stems, and shallot to the marinade and mix well.
  11. 11Add scallions, cilantro stems, and shallot to the marinade and mix well.
  12. 12Add scallions, cilantro stems, and shallot to the marinade and mix well.
  13. 13Put the pork into a large Ziploc bag.
  14. 14Put the pork into a large Ziploc bag.
  15. 15Put the pork into a large Ziploc bag.
  16. 16Pour the marinade into the bag with the pork.
  17. 17Pour the marinade into the bag with the pork.
  18. 18Pour the marinade into the bag with the pork.
  19. 19Massage the marinade all over the pork.
  20. 20Massage the marinade all over the pork.
  21. 21Massage the marinade all over the pork.
  22. 22Marinate the pork in the fridge overnight.
  23. 23Marinate the pork in the fridge overnight.
  24. 24Marinate the pork in the fridge overnight.
  25. 25Preheat the oven to 400°F (204°C).
  26. 26Preheat the oven to 400°F (204°C).
  27. 27Preheat the oven to 400°F (204°C).
  28. 28Cover the baking pan with aluminum foil.
  29. 29Cover the baking pan with aluminum foil.
  30. 30Cover the baking pan with aluminum foil.
  31. 31Place a roasting rack on top of the aluminum foil.
  32. 32Place a roasting rack on top of the aluminum foil.
  33. 33Place a roasting rack on top of the aluminum foil.
  34. 34Place the pork onto the roasting rack.
  35. 35Place the pork onto the roasting rack.
  36. 36Place the pork onto the roasting rack.
  37. 37Pour the rest of the marinade sauce into a bowl.
  38. 38Pour the rest of the marinade sauce into a bowl.
  39. 39Pour the rest of the marinade sauce into a bowl.
  40. 40Place the roasting pan with the pork into the oven.
  41. 41Place the roasting pan with the pork into the oven.
  42. 42Place the roasting pan with the pork into the oven.
  43. 43Bake for 30 minutes at 400°F (204°C).
  44. 44Bake for 30 minutes at 400°F (204°C).
  45. 45Bake for 30 minutes at 400°F (204°C).
  46. 46Remove the roasting pan from the oven.
  47. 47Remove the roasting pan from the oven.
  48. 48Remove the roasting pan from the oven.
  49. 49Brush the marinade sauce all over one side of the pork.
  50. 50Brush the marinade sauce all over one side of the pork.
  51. 51Brush the marinade sauce all over one side of the pork.
  52. 52Turn the pork over.
  53. 53Turn the pork over.
  54. 54Turn the pork over.
  55. 55Brush the marinade sauce on the other side of the pork.
  56. 56Brush the marinade sauce on the other side of the pork.
  57. 57Brush the marinade sauce on the other side of the pork.
  58. 58Place the roasting pan back into the oven and bake for another 30 minutes at 400°F (204°C).
  59. 59Place the roasting pan back into the oven and bake for another 30 minutes at 400°F (204°C).
  60. 60Place the roasting pan back into the oven and bake for another 30 minutes at 400°F (204°C).
  61. 61In a small saucepan, add maltose, sugar, and water.
  62. 62In a small saucepan, add maltose, sugar, and water.
  63. 63In a small saucepan, add maltose, sugar, and water.
  64. 64Stir the syrup ingredients until dissolved on low heat.
  65. 65Stir the syrup ingredients until dissolved on low heat.
  66. 66Stir the syrup ingredients until dissolved on low heat.
  67. 67Take out the roasting pan from the oven.
  68. 68Take out the roasting pan from the oven.
  69. 69Take out the roasting pan from the oven.
  70. 70Brush the syrup all over one side of the pork.
  71. 71Brush the syrup all over one side of the pork.
  72. 72Brush the syrup all over one side of the pork.
  73. 73Turn the pork again.
  74. 74Turn the pork again.
  75. 75Turn the pork again.
  76. 76Brush the syrup onto the other side of the pork.
  77. 77Brush the syrup onto the other side of the pork.
  78. 78Brush the syrup onto the other side of the pork.
  79. 79Place the roasting pan back into the oven and bake for another 20 minutes at 400°F (204°C).
  80. 80Place the roasting pan back into the oven and bake for another 20 minutes at 400°F (204°C).
  81. 81Place the roasting pan back into the oven and bake for another 20 minutes at 400°F (204°C).
  82. 82Take out the pork from the oven and let it cool down slightly.
  83. 83Take out the pork from the oven and let it cool down slightly.
  84. 84Take out the pork from the oven and let it cool down slightly.
  85. 85Slice the Char Siu into bite-sized pieces.
  86. 86Slice the Char Siu into bite-sized pieces.
  87. 87Slice the Char Siu into bite-sized pieces.

Ingredients

  • 1.5 lb pork butt
  • 1.5 lb pork butt
  • 1.5 lb pork butt
  • 2 pieces fermented red bean curd
  • 2 pieces fermented red bean curd
  • 2 pieces fermented red bean curd
  • 2 tbsp sauce from the jar
  • 2 tbsp sauce from the jar
  • 2 tbsp sauce from the jar
  • 2 tbsp Chu Hou paste
  • 2 tbsp Chu Hou paste
  • 2 tbsp Chu Hou paste
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp rose cooking wine
  • 2 tbsp rose cooking wine
  • 2 tbsp rose cooking wine
  • 4 tbsp sugar
  • 4 tbsp sugar
  • 4 tbsp sugar
  • 0.5 tsp five-spice powder
  • 0.5 tsp five-spice powder
  • 0.5 tsp five-spice powder
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp ginger
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 stalk scallions
  • 1 stalk scallions
  • 1 stalk scallions
  • 1 bunch cilantro stems
  • 1 bunch cilantro stems
  • 1 bunch cilantro stems
  • 1 bulb shallot
  • 1 bulb shallot
  • 1 bulb shallot
  • 3 tbsp maltose
  • 3 tbsp maltose
  • 3 tbsp maltose
  • 3 tbsp sugar
  • 3 tbsp sugar
  • 3 tbsp sugar
  • 6 tbsp water
  • 6 tbsp water
  • 6 tbsp water

Equipment

forkbowllarge Ziploc bagroasting panaluminum foilroasting rackovensmall saucepanwooden spatulabrush

Tips

  • Marinate the pork overnight in the fridge, turning the bag after 4 to 6 hours for even marination.
  • Cook the syrup on low heat.