Cantonese BBQ Pork Char Siu
Cantonese char siu (广式叉烧). Char siu is the kind of dish that brings happiness and satisfaction, especially the moment you take it out of the oven, filling your home with the mouthwatering aroma of roasted meat and sweet caramelized honey. You'll be shocked at how easy it is to make at home: just marinate the meat overnight and roast it the next day. Note: the list title reads 'Pork Chair' but the dish is Cantonese BBQ Pork Char Siu. Marinate overnight.
Ingredients
| 63 g | Sugar |
| 63 g | Honey |
| 50 g | Soy sauce |
| 20 g | Red fermented bean curd (nanru) |
| 2.9 g | Salt |
| 9 g | Garlic, grated |
| 1 g | Five-spice powder |
| 6 g | Red yeast powder |
| 7.5 g | Tapioca starch |
| 15 g | Water |
| 1134 g | Boneless pork shoulder or pork butt |
| 42 g | Chinese cooking wine |
| 53 g | Honey, to brush the char siu |
Instructions
Ingredient tips: red fermented bean curd (腐乳) adds a unique flavor - use the Cantonese-style nanru (南乳), fermented with red yeast for a classic red color; if unavailable substitute 1 Tbsp Japanese miso paste. Red yeast powder gives char siu its iconic color but doesn't affect the taste; you can use twelve drops of red food coloring or skip it.
Make the char siu sauce: 1) Combine the sugar, honey, soy sauce, red fermented bean curd, salt, grated garlic, five-spice powder, and red yeast powder in a saucepan and mix well. 2) Stir over medium-low heat for 5 minutes or until syrupy. (Chef's Secret: marinating overnight draws out moisture that dilutes the flavor, so reducing the sauce makes a big difference.) 3) Mix the tapioca starch with the water, add to the sauce, and stir over medium-low heat 2 more minutes until thick and sticky; set aside.
Marinate the pork: 1) Cut the pork into 1.5-inch-thick strips and poke a lot of holes with a fork so the marinade infuses evenly. 2) Rub the pork with Chinese cooking wine for a few minutes, then pat dry with paper towels. 3) Combine the pork with the char siu sauce in a big bowl and mix thoroughly. If your room is too cold the sauce may coagulate; reheat it over medium heat about 30 seconds to soften. 4) Cover and refrigerate overnight, giving it a good mix halfway through if you have time.
Roast the char siu and serve: 1) Preheat oven to 400F / 204C. Wrap a baking pan with tinfoil, set a rack in it, and place the pork strips on the rack with space between them; reserve the extra marinade. 2) Bake 20 minutes, then brush the leftover marinade on the pork, flip, and brush the other side. 3) Bake another 20 minutes, then brush a thin layer of honey all over for a shiny glaze. 4) Bake the honey-glazed char siu another 5-10 minutes until beautifully charred (every oven differs). 5) Slice thinly and serve with a mound of white rice and blanched choy sum. (Chef's Secret: use char siu to make Cantonese Roasted Pork Char Siu Bun, HK Style Egg Foo Young, and Singapore Stir-Fry Rice Noodles.)