Cantonese Char Siu 2.0 Recipe
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
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