Char Siu

Name: Char Siu
Yield: 6 servings
Ingredients: 3 Tbs light soy sauce; 1 Tbs dark soy sauce; 3 Tbs Shaoxing wine; 3 Tbs hoisin sauce; 2 cubes fermented red bean curd; 0.33 cup sugar; 1 tsp Chinese five-spice powder; 4 cloves garlic; 1 Tbs fresh ginger; ¼ tsp white pepper; 3 lb pork shoulder; 1 cup water; 3 Tbs maltose; 2 Tbs honey; 1 Tbs hot water

👥 6 servings

🗣️ English (detected)

category: Stews & Braises

counters: Dim Sum Counter, Takeout Counter, Phở & Bánh Mì, The Bowl Shop, Cha Chaan Teng

aka: cha siu, chashao, 叉燒, 叉烧, xá xíu, xa xiu, BBQ pork, roast pork, red pork, barbecue pork

pairs-with: egg-fried-rice

slack: narrow — the last ten minutes is sugar under a hot oven: it goes from lacquer to carbon inside a minute, and it stays there

step: glaze, blister 10 min, rest 10 min, slice

#pork #chinese #roast #marinade #oven

From: John Chen's Tabular Recipes

🥘 Ingredients

light soy sauce 3 Tbs
dark soy sauce 1 Tbs
Shaoxing wine 3 Tbs
hoisin sauce 3 Tbs
fermented red bean curd 2 cubes
sugar 0.33 cup
Chinese five-spice powder 1 tsp
garlic 4 cloves
fresh ginger 1 Tbs
white pepper ¼ tsp
pork shoulder 3 lb
water 1 cup
maltose 3 Tbs
honey 2 Tbs
hot water 1 Tbs

🍳 Cookware

sheet pan
oven
oven

1

Whisk light soy sauce , dark soy sauce , Shaoxing wine , hoisin sauce , fermented red bean curd , sugar , Chinese five-spice powder , garlic , fresh ginger , white pepper into a smooth marinade.
2

Marinate pork shoulder in @&( timer in the fridge, turning once, for 8 hr .
3

Roast @&( timer on a rack over a foil-lined sheet pan holding water , in a 425°F (220°C) oven for 30 min , turning once, to 160°F (71°C) at the centre.
4

Stir maltose with honey and hot water until pourable.
5

Brush @&( timer onto @&( timer and return it to the oven until the edges blacken and the glaze sets, 10 min , then 10 min and slice across the grain.

Actions

📥 Download .cook File 🔗 View Original

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