- 1
- 1440 mins
- 1470 mins
Ingredients
- 300 g pork butt (pork shoulder)
- 1 thumb ginger, sliced
- 2 garlic cloves, sliced
- 2 tablespoons light soy sauce
- 1/2 teaspoon Chinese five spice powder
- 1 tablespoon rice wine (rose rice wine is the best)
- 1 tablespoon oyster sauce
- 1 red fermented tofu with 1/2 tablespoon of the sauce
- 1 tablespoon honey
- 1 tablespoon honey
- 1/2 tablespoon water
- 1/2 tablespoon of char siu sauce
- sesame oil for brushing
Preparation
Step 1
Stir fry
is famous roasted pork dish. It is featured not only by the yummy taste but also the light red color.In Chinese Char Siu is 叉烧 meaning roasted pork on certain of fork. In traditional Cantonese restaurants, the pork is hooked during the roasting process, which guarantee the uniform heating from different sides. Homemade version can be much simplified and easier. And my homemade version is as yummy as the restaurant style.
As it is so famous outside China, I guess most of you have tested it in Cantonese restaurants. And you may wonder about how this light red color is created. In Cantonese cooking, people make their own Char Siu sauce. The main ingredients for Char Siu sauce contains oyster sauce (for more information about commonly used sauces in Chinese cooking, check
I tried to search but failed to find where you can find red fermented tofu. If you come across with any possible sourcing, please leave a comment so we can share it with other readers. If the red one is not available, use white fermented tofu or you can skip it (just a slight difference in taste). The remaining ingredients can make your char siu enough yummy too.
Serve:
Firstly poke some small holes on the pork butt so it can absorb the flavor better. Then cut into 2 cm wide and 4 cm thick long strips. Set aside.
In a large bowl, add red fermented tofu, cooking wine, honey, light soy sauce, oyster sauce and Chinese five spice. Give a big stir-fry to combine well.
Transfer the pork into a plastic bag and then add ginger and garlic slices. Pour the Char Siu sauce in. Squeeze extra air out and seal. Message the pork for couple of minutes and keep in fridge for 24 to 48 hours.
Pre-heat oven to 200 degree C (around 400 degree F)
Before baking, add around 1/2 tablespoon of warm water and 1/2 tablespoon of char siu sauce with 1 tablespoon of honey. Combine well.
Place the pork on grill and with a layered baking tray. Brush the honey water on both sides.
Place on middle track and back for 10 minutes. And re-brush the honey mixture on both sides again.
Transfer out and brush some sesame oil on surface. Cool down for 3-4 minutes and cut into slices.
The size of the pork section influences the roasting time. So try to make each section in similar sizes and turn around before re-brushing the sauce.
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