Cantonese char siu, the iconic barbecued pork, is a culinary masterpiece that transcends mere meat; it's a symphony of sweet, savory, and smoky flavors. This deeply red, glistening pork is a staple at dim sum brunches, a star in noodle dishes, and a beloved treat on its own. The secret to truly authentic char siu lies not just in the marinade, but in the precise balance of ingredients and the careful attention paid during the cooking process. From the initial selection of premium pork to the final glistening finish, each step contributes to the unforgettable taste and texture.
This recipe unlocks the secrets to achieving perfectly tender, succulent char siu at home. We'll guide you through every step, from preparing the flavorful marinade to mastering the art of barbecuing or oven-roasting for that signature char siu flavor. Ready to embark on a culinary adventure and create your own restaurant-quality Cantonese char siu? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pot
- Fork
- Baking Rack
- Oven
- Paper Towels
Ingredients
- Sugar: 5 tablespoons
- Honey: 3 tablespoons
- Fermented Bean Curd (Cantonese Nan Yu)
- Japanese Miso Paste: 1 tablespoon (substitute if Nan Yu unavailable)
- Soy Sauce: 3 tablespoons
- Salt: ½ teaspoon
- Five-Spice Powder: ½ teaspoon
- Garlic, grated: 1 tablespoon
- Red Yeast Rice Powder: 1 tablespoon
- Chinese Cooking Wine: 3 tablespoons
- Boneless Pork Shoulder
- Tapioca Starch
- Water
- Honey (for glazing): 2 ½ tablespoons
Step-by-Step Instructions
Step 1. Prepare the Char Siu Marinade
- Combine sugar, honey, fermented bean curd (or miso paste), soy sauce, salt, five-spice powder, grated garlic, and red yeast rice powder in a pot.
- Simmer the sauce over medium-low heat for a few minutes, until slightly reduced and thickened.
- Thicken the sauce with a slurry of tapioca starch and water.
- Let the sauce cool.
Step 2. Marinate and Prepare the Pork
- Cut the pork shoulder into 1 ½-inch thick slabs. Score the middle of each slab, and poke holes with a fork to help the marinade penetrate.
- Drizzle cooking wine over the pork and rub it in. Pat dry with paper towels.
- Marinate the pork in the cooled sauce overnight in the refrigerator.
Step 3. Roast the Pork
- Preheat oven to 400°F (204°C).
- Roast the pork on a baking rack for 20 minutes.
- Brush the pork with remaining sauce, flip, and brush the other side. Roast for another 20 minutes.
- Brush with honey, flip, and roast for another 5-10 minutes, until nicely charred.
Step 4. Serve
- Serve with rice and blanched greens.
Read more: Super Easy Fall-Off-Bone Chinese Style Ribs: One-Pot Recipe
Tips
- Reducing the sauce before marinating prevents dilution of flavors.
- Using a baking rack ensures even cooking and air circulation.
- Adjust cooking time depending on your oven.
Nutrition
- Calories: varies*
- Fat: varies*g
- Carbs: varies*g
- Protein: varies*g
FAQs
1. Can I use a different cut of pork for char siu?
While pork shoulder or butt is traditional, you can experiment with other cuts like pork loin, but be aware that leaner cuts may dry out more easily. Adjust cooking time accordingly.
2. How do I achieve that signature red color?
The red color comes from the red food coloring and the Maillard reaction during cooking. Ensure your marinade contains both, and don't overcrowd the pan or oven, allowing for even browning.
With this recipe, you've unlocked the secrets to creating authentic Cantonese char siu, a dish that's both impressive and surprisingly achievable. Enjoy the succulent, flavorful results, whether you serve it as a standalone dish or incorporate it into your favorite Cantonese recipes. Now go forth and impress your friends and family with your newly acquired char siu expertise!