![]() ![]() ![]() Usually I’m a stickler for reading everything on the label of packaged ingredients, not being wild about the unnecessary preservatives, corn syrup, trans fats, flavour enhancers and general gunk that find their way in there. Baste with more of the glaze immediately after removing from the oven.I’ve noticed that a strange blindness sometimes comes over me when shopping for Asian ingredients.Remove from oven, tent with foil, and allow to rest for 10 minutes.Check the internal temperature to make sure it is at least 155 degrees F.^.Continue basting both sides every 5 minutes for a total of 15 minutes of additional cook time beyond the initial 50 minutes.Baste the top of each pork piece with the glaze, turn each piece over and baste the other side.Meanwhile, make a glaze by combining the reserved marinade, honey or maltose, and water.Roast for an additional 25 minutes (for 50 minutes total).Rotate the baking sheet 180 degrees, if needed. Place on an oven rack in the top portion of the oven.Set the pork on the wire racks allowing about 1/2 inch between each piece.Place wire rack(s) on top of the baking sheet.Line a baking sheet with foil (for easier clean up).Turn every few hours to make sure the pork gets evenly marinated. Place the pork in the refrigerator for at least 8 hours.up to 24 hours.Pour marinade over the pork making sure all of the pork gets covered with it.Place cut pork in a large zipper plastic bag or another appropriate container.Use a fork or knife tip to make several holes in the pork strips.of the marinade in a container to be refrigerated for later use. Stir in garlic, wine, soy sauce, hoisin, oyster sauce, sorghum, honey, Chinese five-spice, red yeast rice powder, and water.Make the marinade by mashing the cube of bean curd in a small bowl.Most of the time, you cook the pork indirectly, but you glaze/char over the direct heat. If using charcoal, you want an area for indirect cooking and an area to cook directly over the coals. The recipe is explains how to roast the pork in the oven. I like that red yeast rice powder has other possible health benefits as well. If you don’t want to make the investment, you can omit any red coloring or use food coloring. Finding it in powder form instead of capsules was the most challenging part. The red yeast rice powder can be purchased easily from health food/supplement shops and Amazon. Red yeast rice powder will add red naturally and it is what is used to make the fermented bean curd red. You can just leave it out and add more oyster sauce instead. It just adds a depth of flavor that you won’t be able to place exactly…even if you don’t like bean curd). (No, it is not like adding tofu to your roast. Fermented red fermented bean curd (tofu) is one of those items available at Asian markets and on Amazon, but probably not found in your local supermarket. Many of the products can be purchased in the international section of a grocery store, but some may not be found unless you buy them at an Asian market or online at a retailer like Amazon. You can use sherry instead or just omit alcohol entirely. It worked well…I just accounted for the extra salt in the wine by not adding any extra to the marinade as called for in some recipes. Although mei kuei lu chiew or Chinese rose wine is a traditional wine (it is a spirit really as it has such a high alcohol content), I used Shaoxing wine because it is what I had and it is often used in Char Sui in the United States. There are several substitutions and possible omissions listed in this recipe. However, the premade Chinese five-spice mix is also very good. I like adjusting the amount of each spice to suit my family’s tastes. I also make my own Chinese Five Spice mix by grinding most of the spices myself. butt) roast.Īlthough you can buy jarred Char Siu sauce, I think making your own is easy and is usually so much better. It is also my new favorite way to make/eat pork roast…or at least a pork shoulder (a.k.a. It is both marinated and basted to give its iconic color, flavor, and shine. Plus, I am using an old, faded platter).Īlso referred to as Chinese BBQ pork, Char Siu is a Cantonese-style of roast pork. Char Siu is known for its shiny appearance from the sticky glaze. Seriously, eating it was euphoric! Unfortunately, my sad picture does not come remotely close to doing the dish justice. The mixture of sweet and savory hit just the right note for this perfectly cooked pork. Y’all! I can not even describe how much I enjoyed the Char Siu pork that I made the other day. ![]()
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