Authentic 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. 4In a bowl, add all the seasonings for the marinade.
  5. 5In a bowl, add all the seasonings for the marinade.
  6. 6In a bowl, add all the seasonings for the marinade.
  7. 7Add ginger, garlic, scallions, cilantro stems, and shallot to the seasonings and mix well.
  8. 8Add ginger, garlic, scallions, cilantro stems, and shallot to the seasonings and mix well.
  9. 9Add ginger, garlic, scallions, cilantro stems, and shallot to the seasonings and mix well.
  10. 10Transfer the pork into a large ziplock bag.
  11. 11Transfer the pork into a large ziplock bag.
  12. 12Transfer the pork into a large ziplock bag.
  13. 13Pour the marinade into the bag with the pork and massage it all over.
  14. 14Pour the marinade into the bag with the pork and massage it all over.
  15. 15Pour the marinade into the bag with the pork and massage it all over.
  16. 16Marinate the pork in the fridge overnight.
  17. 17Marinate the pork in the fridge overnight.
  18. 18Marinate the pork in the fridge overnight.
  19. 19On the second day, preheat the oven to 400°F.
  20. 20On the second day, preheat the oven to 400°F.
  21. 21On the second day, preheat the oven to 400°F.
  22. 22Cover the baking pan with aluminum foil.
  23. 23Cover the baking pan with aluminum foil.
  24. 24Cover the baking pan with aluminum foil.
  25. 25Place the pork on a roasting rack on the baking pan.
  26. 26Place the pork on a roasting rack on the baking pan.
  27. 27Place the pork on a roasting rack on the baking pan.
  28. 28Pour the rest of the marinade sauce into a bowl for later use.
  29. 29Pour the rest of the marinade sauce into a bowl for later use.
  30. 30Pour the rest of the marinade sauce into a bowl for later use.
  31. 31Transfer the pork into the oven and bake for 30 minutes at 400°F.
  32. 32Transfer the pork into the oven and bake for 30 minutes at 400°F.
  33. 33Transfer the pork into the oven and bake for 30 minutes at 400°F.
  34. 34Remove the roasting pan from the oven.
  35. 35Remove the roasting pan from the oven.
  36. 36Remove the roasting pan from the oven.
  37. 37Brush the reserved marinade sauce all over one side of the pork.
  38. 38Brush the reserved marinade sauce all over one side of the pork.
  39. 39Brush the reserved marinade sauce all over one side of the pork.
  40. 40Turn the pork and brush the marinade sauce on the other side.
  41. 41Turn the pork and brush the marinade sauce on the other side.
  42. 42Turn the pork and brush the marinade sauce on the other side.
  43. 43Place the roasting pan back in the oven and bake for another 30 minutes at 400°F.
  44. 44Place the roasting pan back in the oven and bake for another 30 minutes at 400°F.
  45. 45Place the roasting pan back in the oven and bake for another 30 minutes at 400°F.
  46. 46In the meantime, add the ingredients for the syrup (maltose or honey, sugar, water) to a small saucepan.
  47. 47In the meantime, add the ingredients for the syrup (maltose or honey, sugar, water) to a small saucepan.
  48. 48In the meantime, add the ingredients for the syrup (maltose or honey, sugar, water) to a small saucepan.
  49. 49Stir the syrup ingredients until dissolved on low heat.
  50. 50Stir the syrup ingredients until dissolved on low heat.
  51. 51Stir the syrup ingredients until dissolved on low heat.
  52. 52Take out the roasting pan from the oven.
  53. 53Take out the roasting pan from the oven.
  54. 54Take out the roasting pan from the oven.
  55. 55Brush the syrup all over one side of the pork.
  56. 56Brush the syrup all over one side of the pork.
  57. 57Brush the syrup all over one side of the pork.
  58. 58Turn the pork again and brush the syrup onto the other side.
  59. 59Turn the pork again and brush the syrup onto the other side.
  60. 60Turn the pork again and brush the syrup onto the other side.
  61. 61Place the roasting pan back in the oven and bake for another 20 minutes at 400°F.
  62. 62Place the roasting pan back in the oven and bake for another 20 minutes at 400°F.
  63. 63Place the roasting pan back in the oven and bake for another 20 minutes at 400°F.
  64. 64Remove the pork from the oven and let it cool down slightly.
  65. 65Remove the pork from the oven and let it cool down slightly.
  66. 66Remove the pork from the oven and let it cool down slightly.
  67. 67Slice the chashu into bite-sized pieces.
  68. 68Slice the chashu into bite-sized pieces.
  69. 69Slice the chashu into bite-sized pieces.

Ingredients

  • 1.5 pounds pork butt
  • 1.5 pounds pork butt
  • 1.5 pounds 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 of fermented red bean curd
  • 2 tbsp sauce from the jar of fermented red bean curd
  • 2 tbsp sauce from the jar of fermented red bean curd
  • 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 minced ginger
  • 1 tsp minced ginger
  • 1 tsp minced ginger
  • 3 cloves minced garlic
  • 3 cloves minced garlic
  • 3 cloves minced garlic
  • 1 stalk scallions, cut into 2-inch pieces, lightly smashed
  • 1 stalk scallions, cut into 2-inch pieces, lightly smashed
  • 1 stalk scallions, cut into 2-inch pieces, lightly smashed
  • 1 bunch cilantro, cut into 2-inch pieces, lightly smashed
  • 1 bunch cilantro, cut into 2-inch pieces, lightly smashed
  • 1 bunch cilantro, cut into 2-inch pieces, lightly smashed
  • 1 shallot, sliced lengthwise into 1/4-inch pieces, lightly smashed
  • 1 shallot, sliced lengthwise into 1/4-inch pieces, lightly smashed
  • 1 shallot, sliced lengthwise into 1/4-inch pieces, lightly smashed
  • 3 tbsp maltose or honey
  • 3 tbsp maltose or honey
  • 3 tbsp maltose or honey
  • 3 tbsp sugar
  • 3 tbsp sugar
  • 3 tbsp sugar
  • 6 tbsp water
  • 6 tbsp water
  • 6 tbsp water

Equipment

forkbowllarge ziplock bagbaking panaluminum foilroasting racksmall sauce pan

Tips

  • To marinate the pork, turn the bag around after 4 to 6 hours to ensure even flavoring.
  • For the glaze, stir until the ingredients are dissolved quickly on low heat.
  • Allow the chashu to cool down slightly before slicing into bite-sized pieces.