# Cantonese Char Siu 2.0 Recipe

Char siu, or Chinese barbecued pork, is a sweet and savory Cantonese classic easily made at home using fermented red bean curd instead of red yeast rice.

- Servings: 4 servings
- Total time: 210 min
- Cuisine: Chinese
- Category: Dinner
- Language: en

## 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

## Instructions

1. Marinate 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.
2. Roast 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.
3. Baste 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.
4. Prepare the glaze: In a small saucepan over low heat, combine all the glaze ingredients and stir until dissolved.
5. Glaze 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.
6. Rest and serve: Remove the char siu from the oven and let it rest for about 10 minutes before slicing and serving. Enjoy!

## Equipment

- fork
- large Ziploc bag
- roasting pan
- roasting rack
- aluminum foil
- small saucepan
- baking rack
- oven

## 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

## Source

- Original video: https://cicili.tv/cantonese-char-siu-2-0-recipe/
- Recipe page: https://www.cliprecipe.com/recipe/2b338baa-545d-4de1-9271-bbb5a646cec0
- Extracted: 2025-02-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt