Chinese Roast Pork (Char Siu) |
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Prep Time: 1440 Minutes Cook Time: 35 Minutes |
Ready In: 1475 Minutes Servings: 8 |
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Sweet, delicious roast pork. Recipe adapted from my chef's version at culinary school. If you follow all the steps, it's the best char siu you'll ever have. I am usually lazy and use the marinade on a pork roast, then glaze it at the end. Ingredients:
1/4 cup minced peeled ginger |
2 tablespoons minced peeled garlic |
1/4 cup soy sauce |
1/3 cup granulated sugar |
1/4 cup chinese rice wine or 1/4 cup dry sherry |
1 tablespoon ketchup |
1 tablespoon hoisin sauce |
1 teaspoon five-spice powder |
2 lbs pork shoulder, cut with grain into (1 1/2-inch x 1 1/2-inch x 10-inch) |
1/4 cup honey |
2 tablespoons soy sauce |
1 teaspoon sesame oil |
Directions:
1. First day preparation:
2. To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
3. Second day preparation:
4. Preheat oven to 450°F Set a pan filled with 1 water on the bottom rack.
5. Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
6. Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
7. Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
8. Brush with half of remaining glaze and roast 10 minutes more.
9. Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).
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