![]() ![]() This unadorned dish can is available in every corner of the street, and each restaurant boasted to have the best secret recipe for the barbecue pork.Ī good Char Siu should have a glossy surface with the trademark dark mahogany color. What makes Char Siu such an incredible delicacy?Ĭhar Siu is the Chinese barbecue pork famous among the region of Guangdong and Hong Kong. My diverted palate stretching from the healthy Japanese cuisine to the fiery and spicy Indian curry, and occasionally sampled the traditional Nyonya kuih and pungent tofu from Taiwan.ĭespite the varieties of food, Char Siu remains the most regular food on my food list, simply because there is a nostalgic emotion involved, that it is the first Chinese street food that I ever tasted. I began to appreciate different types of food as we lived in a multiracial campus with friends from all races. My college years and beyondįast forward to my colleague years away from home in Penang. What I can remember was the taste was heavenly, and eating the plain rice with a massive amount of sauce as the topping. The meat was succulent and tender the gravy was a combination of soy sauce, oyster sauce, and some other ingredients I did not know when I was young. It did not sound like a huge reward, but it finally unfolded the mysterious flavor Char Siu that has been bothering me for a very long time. The day I had my first bite of Char Siu eventually arrived when my teacher took us for lunch after we won an inter-school table tennis competition. Once the tender, juicy, and savory Char Siu is done, slice the pork against the grain and serve with the sauce over rice, make a Char Siu soup noodle, or even a Char Siu Steamed Bun.Char Siu was not on the menu since my mother did not know how to make it. This will be the au jus used for serving the pork. Lastly, in a pot, combine a few tbsp of water, pork marinade leftover, and any dripping collected.Take out the pork and let it cool a little bit Roast for another 5 minutes on each side or until the pork is slightly charred. Set the oven to 425 F or 219 C and place the pork back to the oven.Make sure all sides of the pork are coated with the glaze. Generously pour the glaze over top of the pork and let it run down. Take the pork out after 40 minutes of roasting or grilling.The glaze should be a running sticky paste Keep stirring until the honey, water, and sugar are well While the pork is roasting/grilling, combine the glaze ingredients in a small pot and heat over low heat while mixing.Roast the pork for 20 minutes on each side. Do not place the meat directly on a tray. Brush off the extra BBQ sauce on the pork and place the pork on a grilling rack with a tray beneath to capture the dripping. To roast the pork in an oven, first preheat the oven to 375 F or 190 C. You can roast the pork on an outdoor grill or an oven.Keep the pork in the fridge for 12 to 24 hours You can also marinate the pork in a sealed Ziploc bag. Make sure that you turn the pork over so that all sides are coated with the marinade. Pour the BBQ sauce over the sliced pork.Cook over low heat while mixing until the sauce is smooth. Make the BBQ sauce by combining all the sauce ingredients in a small pot. ![]() To get the best flavor and texture, brine the pork in salt water over night before adding the marinade Thinner slice makes it easier for the flavor to penetrate. Slice the pork along the grain to ½ inch thick slices.I hope this change doesn’t cause any inconvenience to you. To save you some scrolling, starting today I have changed my post format by incorporating the step-by-step pictures in the main recipe box. Since I don’t usual keep maltose in my pantry I just use honey which makes an even better glaze. The Glaze – contrary to the common believe, the famous finger-licking sticky glaze on Char Siu is often created by using maltose instead of honey. So it’s essential to use all three of them: Ground Bean Sauce, Hoisin Sauce, and Oyster Sauce. However, almost every recipe involves the below three Chinese sauces. The BBQ Sauce – many restaurants claim to have developed their highly regarded secret BBQ recipes. I don’t really use pork loin because it has zero fat and as we all know fat is flavor:) For this particular recipe, I use a piece of well-marbled pork butt. If you prefer a good balance between meat and tenderness, use pork butt or pork neck. ![]() For the most tender, juicy and fattiest version, use pork belly without the skin. The Pork – many cuts of pork can be used to make Char Siu. ![]() Here are some notes you should know before proceeding to the recipe: Char Siu Pork | Chinese BBQ Pork Recipe 叉燒 ![]()
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