Cantonese Char Siu
Directions
- 1Lightly stab all over the pork with a fork.
- 2Add 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.
- 3Mix the marinade ingredients well.
- 4Add scallions, cilantro stems, and shallot to the marinade and mix well.
- 5Put the pork into a large Ziploc bag.
- 6Pour the marinade into the bag with the pork.
- 7Massage the marinade all over the pork.
- 8Marinate the pork in the fridge overnight.
- 9Preheat the oven to 400°F (204°C).
- 10Cover the baking pan with aluminum foil.
- 11Place a roasting rack on top of the aluminum foil.
- 12Place the pork onto the roasting rack.
- 13Pour the rest of the marinade sauce into a bowl.
- 14Place the roasting pan with the pork into the oven.
- 15Bake for 30 minutes at 400°F (204°C).
- 16Remove the roasting pan from the oven.
- 17Brush the marinade sauce all over one side of the pork.
- 18Turn the pork over.
- 19Brush the marinade sauce on the other side of the pork.
- 20Place the roasting pan back into the oven and bake for another 30 minutes at 400°F (204°C).
- 21In a small saucepan, add maltose, sugar, and water.
- 22Stir the syrup ingredients until dissolved on low heat.
- 23Take out the roasting pan from the oven.
- 24Brush the syrup all over one side of the pork.
- 25Turn the pork again.
- 26Brush the syrup onto the other side of the pork.
- 27Place the roasting pan back into the oven and bake for another 20 minutes at 400°F (204°C).
- 28Take out the pork from the oven and let it cool down slightly.
- 29Slice the Char Siu into bite-sized pieces.
Ingredients
- 1.5 lb pork butt
- 2 pieces fermented red bean curd
- 2 tbsp sauce from the jar
- 2 tbsp Chu Hou paste
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp rose cooking wine
- 4 tbsp sugar
- 0.5 tsp five-spice powder
- 0.5 tsp white pepper
- 1 tsp ginger
- 3 cloves garlic
- 1 stalk scallions
- 1 bunch cilantro stems
- 1 bulb shallot
- 3 tbsp maltose
- 3 tbsp sugar
- 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.
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