Char Siu, also known as Chinese BBQ Pork (filipino-chinese Pork Asado), is a popular cantonese dish featuring succulent pork belly or pork shoulder marinated in a savory and slightly sweet sauce, then roasted to perfection. The dish is characterized by its vibrant red exterior and flovorful glaze.
Ingredients:
2 lbs pork shoulder/belly
3 tbsp hoisin sauce
3 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp chinese rice wine( or dry cherry)
2 tbsp honey
2 tbsp brown sugar
1 tbsp red food coloring
1 tbsp sesame oil
1 tsp chinese 5 spice
1 tsp ground black pepper
3 cloves garlic, minced
Instructions:
1. Prepare the Marinade:
In a large bowl, combine all ingredients. Mix well to create a smooth marinade.
2. Marinate the Pork:
Cut the pork into long strips, about 3-4 inches wide. Place the pork strips into the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigirate for at least 4 hours, preferable overnight to 3 days for best results.
3. Preheat the oven:
Preheat oven to 375F(190C). Line a baking sheet with aluminum foil and place a wire rack on top. Pour water into the baking sheet enough to reach bottom of a wire rack. This setup allows the heat to circulate around the meat and the drippings to fall into the pan.
4. Bake the Pork:
Remove the pork from the marinade, letting any excess marinade drip off. Reserve and cook the remaining marinate for basting. Please refer to separate video for basting sauce.
Arrange the pork strips on the wire rack. Bake in the preheated oven for 20 minutes.
5. Baste and Continue Baking:
After 20 minutes, baste the pork with the reserved/cooked marinade. Turn the pork strips over and baste the other side. Return the pork to the oven and bake for another 20 mins.
6. Final Basting and Broil:
Increase the oven temperature to 425F(220C) for the final5-10 mins to give the pork a nice char.
Alternatively, blow torch the meat. Baste the pork one last time and broil until the edges are slightly charred and carameized. Keep a close eye to prevent burning.
7. Rest and Serve:
Remove the pork from the oven and let it rest for 10 minutes before slicing. Serve the Char Siu as a main dish with rice or noodles, or use it as adelicious filling for bao buns or asado siopao or in fried rice.
Enjoy your homemade Baked Chinese Char Siu!
Here's a link to Chinese Pork Asado Sauce: • CHINESE PORK ASADO SAU...
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21 окт 2024
