Tuesday, December 22, 2015

Chinese Barbecued (Char Siu) Pork

Char Siu barbecued pork is a quintessential component of Cantonese cuisine and is often seen hanging on hooks in the display case/window of many a Chinese BBQ joint such as Sam Woo's here in SoCal. This version, which I improvised from several recipes, is pretty straightforward, tender and flavorful. Great sliced or diced and served with steamed rice, fried rice, soup, or incorporated into the filling for the ubiquitous Dim Sum fav "Char Siu Bao."

1 pork butt or shoulder

2 tbsp. rice wine
3 tbsp. brown sugar
3 tbsp. honey or maltose
2 tbsp. hoisin sauce
1 tbsp. oyster sauce
2 tbsp. ketchup
1/4 cup soy sauce
1 tbsp. dark soy sauce
1 tsp. sesame oil
1/4 tsp. white pepper
1/4 tsp. five spice powder
1 clove garlic, grated
2-3 drops red food coloring (optional)

1. Add all marinade ingredients together in a bowl and stir to combine.

2. Trim the pork shoulder of excess fat, then cut lengthwise into 3-4 logs. Pierce throughout with a fork.

3. Place the pork strips and marinade into a large Ziploc type bag, then massage the bag gently to incorporate the marinade into the pork. Carefully squeeze as much air out of the bag as possible, then close. Place the bag flat down in the frig and let marinate at least 24 or up to 48 hours, turning several times. 

4. After marinating, take the bag o' pork out of the frig and let rest at room temperature for 30 minutes before roasting. In the meantime, preheat the oven to 400F. 

5. Place a rack over a shallow baking pan and spray with a bit of Pam to prevent sticking. 

6. Remove the meat from the marinade (reserve the marinade) and place on top of the rack. Brush the top of the meat with some of the reserved marinade.

7. Roast the pork for about 15 minutes, turn over, brush with more marinade, and roast another 15 minutes or until the internal temp is 160F. Remove from oven and let rest 10 minutes before slicing/serving.

Marinade ingredients: rice wine, ketchup, soy sauce, dark soy, honey, sesame oil, white pepper, and hoisin sauce.

Trim the fat off the pork shoulder and cut lengthwise 3-4 logs (depending on the size of the shoulder).

Place the pork and marinade into a large Ziploc bag, then massage the outside of the bag with your hands to incorporate the ingredients well. Carefully squeeze as much air out of the bag as possible, then zip to close. Place the bag in the frig and let marinate for 24-48 hours, turning several times. 

Preheat oven to 400F. Line a baking sheet with foil and place a baking rack over it. Spray the rack with cooking spray (I use PAM).

Place the marinated meat on the rack.

Roast the pork for 15 minutes, turn over and brush with more of the reserved marinade, and roast another 15 minutes or until the internal temp has reached 160F. Remove the pork from the oven and let rest 10 minutes before slicing. 

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