Cantonese Char Siu 2.0 Recipe

Name: Cantonese Char Siu 2.0 Recipe
Total time: 210 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 pounds pork butt; 2 pieces fermented red bean curd; 2 tablespoons sauce from the jar of fermented red bean curd; 2 tablespoons chu hou paste (or substitute with hoisin sauce); 2 tablespoons oyster sauce; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons rose cooking wine (mei kuei lu chiew) (or substitute with rice wine or shaoxing wine); 4 tablespoons sugar; 0.5 teaspoon five-spice powder; 0.5 teaspoon white pepper; 1 teaspoon minced ginger; 3 cloves minced garlic cloves; 1 stalk scallions, cut into 2-inch-pieces, lightly smashed; 1 bunch cilantro, cut into 2-inch-pieces, lightly smashed; 1 shallot shallot, sliced into 1/4-inch pieces lengthwise, lightly smashed; 3 tablespoons maltose or honey; 3 tablespoons sugar; 6 tablespoons water

3h 30m

Serves 4

https://cicili.tv/cantonese-char-siu-2-0-recipe/

Cantonese Char Siu 2.0 Recipe

https://cicili.tv/cantonese-char-siu-2-0-recipe/

3h 30m

Serves 4

Directions

1Marinate the pork overnight: Use a fork to lightly stab the pork all over. Combine all the seasonings and ingredients for the marinade in a bowl, whisk thoroughly. Transfer pork to a large Ziploc bag, pour in the marinade, seal it, and refrigerate overnight, flipping it about halfway through.
2Roast the pork: Preheat the oven to 400 degrees F. Line a roasting pan with aluminum foil, place a roasting rack on top. Remove the pork from the bag and place it on the rack, reserving the marinade. Roast for 30 minutes.
3Baste and continue roasting: Remove the pan from the oven, brush the reserved marinade all over the pork, flip, and baste again. Return to the oven for another 30 minutes.
4Prepare the glaze: In a small saucepan over low heat, combine all the glaze ingredients and stir until dissolved.
5Glaze and finish roasting: Remove the pan from the oven, brush the glaze all over the pork, flip and glaze again. Return to the oven for a final 20 minutes.
6Rest and serve: Remove the char siu from the oven and let it rest for about 10 minutes before slicing and serving. Enjoy!

Ingredients

1.5 pounds pork butt
2 pieces fermented red bean curd
2 tablespoons sauce from the jar of fermented red bean curd
2 tablespoons chu hou paste (or substitute with hoisin sauce)
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons rose cooking wine (mei kuei lu chiew) (or substitute with rice wine or shaoxing wine)
4 tablespoons sugar
0.5 teaspoon five-spice powder
0.5 teaspoon white pepper
1 teaspoon minced ginger
3 cloves minced garlic cloves
1 stalk scallions, cut into 2-inch-pieces, lightly smashed
1 bunch cilantro, cut into 2-inch-pieces, lightly smashed
1 shallot shallot, sliced into 1/4-inch pieces lengthwise, lightly smashed
3 tablespoons maltose or honey
3 tablespoons sugar
6 tablespoons water

Equipment

forklarge Ziploc bagroasting panroasting rackaluminum foilsmall saucepanbaking rackoven

Tips

Use a fork to lightly stab the pork all over to tenderize the meat and help it develop deeper flavors while marinating.
Substitute red yeast rice with fermented red bean curd.
Substitute chu hou paste with hoisin sauce.
Substitute rose cooking wine with rice wine or shaoxing wine.
Let the pork rest for about 10 minutes before slicing it into bite-size pieces to serve.
The recipe needs to start the day before to allow overnight marinating time

Cantonese Char Siu 2.0 Recipe

Cantonese Char Siu 2.0 Recipe

Directions

Ingredients

Equipment

Tips

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