Char Siu
Serves 1
Directions
- 1Cut the pork butt or shoulder into large, even pieces.
- 2Prepare the marinade by combining sugar, honey, soy sauce, red fermented bean curd, salt, grated garlic, five-spice powder, and optionally red food coloring in a pan.
- 3Heat the marinade mixture on the stove until everything is combined and the sugar dissolves.
- 4In a separate bowl, mix tapioca or cornstarch with water to create a slurry.
- 5Turn the heat to low and add the starch mixture to the marinade, stirring until the sauce thickens.
- 6Turn off the heat and let the sauce cool for 10-15 minutes.
- 7Stab the pork pieces all over with a fork to help the marinade penetrate.
- 8Rub Chinese cooking wine over the stabbed pork pieces.
- 9Use a paper towel to dry any excess moisture from the pork.
- 10Add the cooled and thickened marinade to the pork, rubbing it all over the meat.
- 11Cover the marinated pork and refrigerate overnight for best results, mixing periodically for even coating.
- 12Preheat the oven to 400 degrees Fahrenheit.
- 13Place the marinated pork on a baking rack over a baking sheet.
- 14Roast the pork in the oven for 20 minutes.
- 15Take the pork out of the oven, brush any excess marinade sauce onto the pork, then flip and brush the other side.
- 16Return the pork to the oven for another 20 minutes.
- 17Remove the pork from the oven again, brush honey over one side, then flip and brush honey on the other side.
- 18Put the pork back into the oven for a final 10 minutes.
- 19Slice the cooked Char Siu into desired pieces.
Ingredients
- 2.5 pound boneless pork shoulder or pork butt
- 5 Tbsps sugar
- 3 Tbsps honey
- 3 Tbsps soy sauce
- 2 pieces red fermented bean curd (Wangzhihe Fermented Red Chili Bean Curd)
- 0.5 tsp salt
- 1 Tbsp grated garlic
- 0.5 tsp five-spice powder
- 1 Tbsp red food coloring
- 1 Tbsp tapioca or corn starch
- 3 Tbsp Chinese cooking wine
Equipment
knifecutting boardfrying panwhiskbowltongsbaking rackbaking sheetovenfork
Tips
- To ensure the sauce seeps into the meat for a juicy Char Siu, marinate overnight.
- For presentation, you can add red food coloring, but it does not change the flavor.
- Using pork butt or shoulder provides a good fat to lean meat ratio for Char Siu.
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