Directions
- 1Lightly stab all over the pork with a fork.
- 2In a bowl, add all the seasonings for the marinade.
- 3Add ginger, garlic, scallions, cilantro stems, and shallot to the seasonings and mix well.
- 4Transfer the pork into a large ziplock bag.
- 5Pour the marinade into the bag with the pork and massage it all over.
- 6Marinate the pork in the fridge overnight.
- 7On the second day, preheat the oven to 400°F.
- 8Cover the baking pan with aluminum foil.
- 9Place the pork on a roasting rack on the baking pan.
- 10Pour the rest of the marinade sauce into a bowl for later use.
- 11Transfer the pork into the oven and bake for 30 minutes at 400°F.
- 12Remove the roasting pan from the oven.
- 13Brush the reserved marinade sauce all over one side of the pork.
- 14Turn the pork and brush the marinade sauce on the other side.
- 15Place the roasting pan back in the oven and bake for another 30 minutes at 400°F.
- 16In the meantime, add the ingredients for the syrup (maltose or honey, sugar, water) to a small saucepan.
- 17Stir the syrup ingredients until dissolved on low heat.
- 18Take out the roasting pan from the oven.
- 19Brush the syrup all over one side of the pork.
- 20Turn the pork again and brush the syrup onto the other side.
- 21Place the roasting pan back in the oven and bake for another 20 minutes at 400°F.
- 22Remove the pork from the oven and let it cool down slightly.
- 23Slice the chashu into bite-sized pieces.
Ingredients
- 1.5 pounds pork butt
- 2 pieces fermented red bean curd
- 2 tbsp sauce from the jar of fermented red bean curd
- 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 minced ginger
- 3 cloves minced garlic
- 1 stalk scallions, 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
- 3 tbsp maltose or honey
- 3 tbsp sugar
- 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.
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