Char siu literally means “fork roasted” – this name comes the two-pronged skewer that the pork is traditionally roasted on. The sweet and savoury roasted pork is succulent that leaves fingers craved to be sucked on and lips to be smacked (yes, I’m still talking about char siu). There’s a classic Chinese saying that states, “The versatility of char siu and its appearance in 80% of chinese dishes is comparable to the vast array of film character portrayed by Kevin Spacey.” Well, no; Chinese people don’t actually say that, I just made that up… but you know what I mean.
Char siu can be the star, accoutrement or even ingredient in so many Chinese dishes and I want to share my super simple recipe with you.
Ingredients:
Yeilds: 6 slices of char siu
1.5kg Pork shoulder sliced into 3/4 inch slices
1.5 C Granulated sugar
1/2 C Light soy sauce
3 tbsp Dark soy sauce
1/2 C Ground bean paste
1/3 C Oyster sauce
Ginger and scallion oil (recipe here)
In a large bowl, mix sugar, light and dark soy sauce, bean paste and oyster sauce and reserve one cup of marinade before add your slices of pork shoulder for basting. Massage the marinade into the pork then cover and set aside. Return to turn the meat every couple of hours for at least 4-5 hours, then refrigerate overnight. I’ve never had a problem with leaving meat out to marinade for short periods of time.
After the meat has been marinated, use meat hooks and pierce through the thickest part of the pork shoulder and hang off your oven rack on the highest level with a pan underneath to collect the drippings.
Alternatively, you can place the meat on a elevated rack over a deep roasting pan (this is to promote the air circulation). Roast in a pre-heated oven at 380C for 10 minutes, then reduce heat to 280C and cook for another 40 mins. In the last 10 minutes of cooking, bast the pork with the reserved marinade – remove your char siu from the oven if necessary to do this.
After roasting, remove from the oven and allow to cool for about five minutes and chop into quarter-inch slices.
This hawker style char siu recipe is deceptively simple and delicious. The exterior of the pork practically candied, sticky and flavourful and the meat itself incredibly tender and juicy. Serve with white rice and ginger-scallion oil for a quick and awesome meal.
So what are you making this weekend?
Can’t find a particular ingredient? Check out my ultimate Asian grocery store round up here, and find a store near you!
- 1.5kg Pork shoulder sliced into 3/4 inch slices
- 1.5 C Granulated sugar
- 1/2 C Light soy sauce
- 3 tbsp Dark soy sauce
- 1/2 C Ground bean paste
- 1/3 C Oyster sauce
- Ginger and scallion oil (optional)
- In a large bowl, mix sugar, light and dark soy sauce, bean paste and oyster sauce and reserve one cup of marinade before add your slices of pork shoulder for basting.
- Massage the marinade into the pork then cover and set aside. Return to turn the meat every couple of hours for at least 4-5 hours – refrigerate overnight is ideal.
- After the meat has been marinated, use meat hooks and pierce through the thickest part of the pork shoulder and hang off your over rack on the highest level with a pan underneath to collect the drippings. (Alternatively, you can place the meat on a elevated rack on a deep roasting pan – this is to promote the air circulation).
- Roast in a pre-heated oven at 380F for 10 minutes, then reduce heat to 280F and cook for another 40 mins. in the last 10 minutes of cooking, bast the pork with the reserved marinade – remove your char siu from the oven if necessary.
- Allow to cool for about five minutes and chop into quarter-ince slices.
4 comments
Can you use pork tenderloin as well? thxs
The tenderloin is a lot leaner – meat won’t be as juicy as the pork shoulder after you’ve roasted it, so I would make sure to let it marinade over night. But yes, very possible.
Thinking the ubiquitous BBQ Pork with Tofu. Can be done? Is same?
Yikes! Put my foot in it this time. Discussing a Char Siu(Chashu?) is like comparing your mom’s spaghetti sauce vs others recipe. Ketchup? Yes|No Sake? Japanese Chinese 5 Spice? everybody has their own. Guess I’ll play chef