When you take a stroll through any Chinatown in the world, you will find red strip of char siu hanging from hooks in the window. char siu mean “fork burned” which reference to the traditional preparation, skewered, and barbecued over a fire. \u00a0The toasted barbecued pork is a class favorite in Cantonese cuisines. \u00a0I have always wanted to k now how they make it. \u00a0Growing up in Kansas City, char siu is hard to come by. \u00a0When we go vacation and travel to other major cities with a Chinatown, we always bring back large quanityt of char siu. \u00a0In the old days, you could carry on to the airplane large luggage. \u00a0 I remember when I was very young coming back from New York City, we carried on to the airplane half of a roast pig and large amount of char siu.<\/p>\n
Growing \u00a0up, I had tried a lot of char siu. \u00a0 A rewarding piece of barbeque pork will have a sticky sweet marinade with a nice amount\u00a0of charredeness. \u00a0The outer portion of the meat should be red and the inside should not be dry. \u00a0Two main cut to use on the char siu is either pork belly or pork butt (shoulder). \u00a0The ones you see at restaurants uses pork shoulder however, I think pork belly is much smoother.<\/p>\n
Ingredients:<\/p>\n
~500g pork belly (sliced in half lengthways \u2013 reduces thickness and more of the marinade can be absorbed)<\/span> Char Siu Marinade:<\/p>\n 1 \u00bd tablespoon maltose<\/span> <\/p>\n Instructions:<\/p>\n 1. Add all char siu marinade sauce ingredients together into a saucepan, heat it up and stir well until all blended together. Transfer into a bowl to cool (around 20 minutes).<\/span><\/p>\n 2.\u00a0Marinade pork with 2\/3 of the char siu sauce and the garlic and ginger. Cover and refrigerate for at least 8 hours or overnight, turning the pork a few times.\u00a0<\/span><\/p>\n 3.\u00a0Preheat oven ~175C, roast the pork for 10 minutes then turn and baste in remaining marinade, roast for another 10 minutes and then turn and baste in remaining marinade again. Turn up oven to 200C and then roast for a further 15 minutes (turning up the heat at the final cooking stage provides charred texture to pork)\u00a0<\/span><\/p>\n 4. Serve it with rice, in noodle soup w\/ wanton, or in fried rice. \u00a0If you have access to steam pump, make an asian burger out of it.<\/p>\n Notes<\/span><\/i><\/span> adaptation:\u00a0http:\/\/www.blueapocalypse.com\/2011\/04\/char-sui-chinese-bbq-pork.html<\/p>\n","protected":false},"excerpt":{"rendered":" […]<\/p>\n","protected":false},"author":1,"featured_media":1504,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/posts\/1501"}],"collection":[{"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/comments?post=1501"}],"version-history":[{"count":1,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/posts\/1501\/revisions"}],"predecessor-version":[{"id":1503,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/posts\/1501\/revisions\/1503"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/media\/1504"}],"wp:attachment":[{"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/media?parent=1501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/categories?post=1501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/immakulate.com\/main\/wp-json\/wp\/v2\/tags?post=1501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u20224 cloves crushed garlic<\/span>
\u20221 teaspoon ginger, finely diced\/grated<\/span>
\u20221 \u00bd peanut oil<\/span><\/p>\n
\u20221 \u00bd tablespoon honey<\/span>
\u20221 \u00bd tablespoon hoisin sauce<\/span>
\u20221 tablespoon light soy sauce<\/span>
\u2022\u00bd tablespoon dark soy sauce<\/span>
\u20221 teaspoon oyster sauce<\/span>
\u20221 tablespoon Chinese rose wine<\/span>
\u202210 white peppercorns, ground<\/span>
\u2022pinch of salt<\/span>
\u20221 piece of wet\/fermented bean curd (red)<\/span>
\u2022\u00bd teaspoon five spice powder (optional)<\/span>
\u2022\u00bd teaspoon sesame oil<\/span>
\u2022For colouring \u2013 3 drop of red food coloring<\/span><\/p>\n
Total roasting time = 35 minutes. Pork should have glazed red appearance and be slightly charred.<\/span><\/p>\n
\u2022Place aluminium foil sheet at the bottom of the oven for drips. If the remaining char sui marinade for basting is too tough when you take it out of the refrigerator, microwave it for 20 seconds to soften.<\/i><\/span>
\u2022Use the remaining char siu sauce to baste pork when roasting, if using char sui sauce which the pork has been marinated in to baste, simmer the marinade for 5-10 minutes to kill bacteria which may have been left by the raw meat.<\/i><\/span>
\u2022To make sure that the pork gets cooked through without too much charring on the surface, keep the heat down as the marinade contains high sugar content which burns fast.<\/i><\/span>
\u2022Baste at least twice to build up good layer of marinade on the pork for a crunchy\/crispy, caramelised savoury and sugary outer coating to build up as it cooks. This also helps to keep the pork moist so that it doesn\u2019t dry out during roasting.<\/i><\/span><\/p>\n