Char Siu
Directions
- 1Cut the pork shoulder into long slices and poke each side with a fork.
- 2Cut the pork shoulder into long slices and poke each side with a fork.
- 3Cut the pork shoulder into long slices and poke each side with a fork.
- 4In a ziploc bag, massage the meat with the marinade (five-spice powder, brown sugar, hoisin sauce, red wine, and red fermented bean curd) and let it marinate overnight (no more than 24 hours).
- 5In a ziploc bag, massage the meat with the marinade (five-spice powder, brown sugar, hoisin sauce, red wine, and red fermented bean curd) and let it marinate overnight (no more than 24 hours).
- 6In a ziploc bag, massage the meat with the marinade (five-spice powder, brown sugar, hoisin sauce, red wine, and red fermented bean curd) and let it marinate overnight (no more than 24 hours).
- 7Set the oven to 425°F, elevate the pork on a baking rack and cook for about 45 minutes across 4 stages. Lather both sides of the pork with the marinade or honey between each stage.
- 8Set the oven to 425°F, elevate the pork on a baking rack and cook for about 45 minutes across 4 stages. Lather both sides of the pork with the marinade or honey between each stage.
- 9Set the oven to 425°F, elevate the pork on a baking rack and cook for about 45 minutes across 4 stages. Lather both sides of the pork with the marinade or honey between each stage.
Ingredients
- 1 piece pork shoulder
- 1 piece pork shoulder
- 1 piece pork shoulder
- 3 oz five-spice powder
- 3 oz five-spice powder
- 3 oz five-spice powder
- 1 cup brown sugar
- 1 cup brown sugar
- 1 cup brown sugar
- 15 oz hoisin sauce
- 15 oz hoisin sauce
- 15 oz hoisin sauce
- 1 cup red wine
- 1 cup red wine
- 1 cup red wine
- 1 jar red fermented bean curd
- 1 jar red fermented bean curd
- 1 jar red fermented bean curd
- 1 cup honey
- 1 cup honey
- 1 cup honey
- 1 tsp red food coloring
- 1 tsp red food coloring
- 1 tsp red food coloring
Equipment
forkknifeziploc bagovenbaking rack