Char Siu
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Resting Time
10 hrs
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Total Time
1 hr
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Servings
6 people
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Calories
326 kcal
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Course
Main Course
Char Siu
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Char siu is the most common way to flavor and cook barbecued pork in Cantonese cuisine. It is a type of siu mei or roasted meat.
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Ingredients
- 3 lb pork shoulder , without skin or bones, cut into long slices 1 inch (2.5 cm) thick
- 3 tablespoons corn oil
For the spice blend
- 1 star anise
- 1 black cardamom pod
- 1 clove
- ¼ teaspoon fennel seeds
- ¼ teaspoon coriander seeds
- 10 Sichuan peppercorns
- ⅛ teaspoon ground cinnamon
For the marinade
- 2 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon fermented red tofu + 3 tablespoons of its brine liquid
- 1 teaspoon Spice blend
- 5 cloves garlic , chopped with ¼ teaspoon of salt
- 4 teaspoons pure ginger juice
- 1 tablespoon soy sauce
- 2 tablespoons Shaoxing wine
For the icing
- 2 tablespoons sugar
- 3 tablespoons water
- 4 tablespoons maltose (malt sugar made from barley or corn starch)
Equipment
- Spice grinder (or coffee grinder)
- Mallet
- baking sheet
- Aluminium
- pastry brush
Instructions
Spice blend
- Break up the star anise and drop the tips into a small wok or skillet.
- Mash the black cardamom with a mallet and break the skin, then remove the seeds and add them to the star anise (discard the skin as it does not crush easily).
- Add the cloves, fennel seeds, coriander seeds and Sichuan peppercorns.
- Roast everything over medium heat, stirring, for about 3 minutes, until the fragrances are released.
- Let cool then grind in an electric spice grinder (an electric coffee grinder works very well).
- Add the cinnamon and pulse several times to combine everything.
- Transfer to a jar and store in a cupboard for up to 2 months.
Marinade
- Combine all the marinade ingredients in a bowl.
- Then, prick each side of each slice of meat several times with a fork to help the pork absorb the marinade more effectively.
- Add the pork to the bowl. Coat the pork well with the marinade by hand.
- Cover the bowl with plastic wrap and marinate in the refrigerator for 10 hours.
Cooking
- Just before cooking, in a small saucepan, combine the icing ingredients and bring to a boil, stirring to dissolve the sugar.
- Heat the convection oven to 460 F (240°C).
- Line a baking sheet with aluminum foil and brush with corn oil using a brush.
- Place a container filled with water in the oven to help generate steam while the char siu cooks.
- Place the pork on the baking sheet lined with aluminum foil and roast for 15 minutes.
- While the pork is roasting, bring the icing to a boil again. After 15 minutes, brush the very hot meat with the very hot frosting and roast again for 5 minutes.
- Brush again with hot icing and roast again for 5 minutes.
- Remove from the oven, brush again with icing and let stand for about 10 minutes.
- Then brush one last time with all the remaining icing.
- Let the char siu cool for about 5 minutes before cutting it.
- Serve with white rice or sautéed noodles.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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