Char Siu

Name: Char Siu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Hong Kong
Ingredients: 2.5 lb pork shoulder, cut into strips; 1/4 cup hoisin sauce; Soy sauce, honey, and Shaoxing wine, for the marinade; 1 tsp five-spice powder; 1 tbsp red fermented bean curd, optional; 4 cloves garlic, minced; Honey, for glazing

6 servings20 min prep30 min cookMedium Hong Kong

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The Story Behind It

The Tale of Char Siu

Char siu, glossy red-glazed roast pork, developed in Guangdong (Canton) province as a way of roasting skewered pork over an open fire or in a specialized oven, with the name literally meaning "fork roast" in Cantonese. It became one of Hong Kong's most iconic foods, hung in the windows of siu mei shops across the city and eaten over rice or noodles.

Ingredients

Scale:· 6 servings

2.5 lb pork shoulder, cut into strips
1/4 cup hoisin sauce
Soy sauce, honey, and Shaoxing wine, for the marinade
1 tsp five-spice powder
1 tbsp red fermented bean curd, optional
4 cloves garlic, minced
Honey, for glazing

Instructions

1Whisk the hoisin sauce, soy sauce, Shaoxing wine, five-spice, fermented bean curd, and garlic into a marinade.
2Coat the pork strips thoroughly and marinate refrigerated at least 4 hours or overnight.
3Place the pork on a rack over a foil-lined tray with a little water below to catch drips.
4Roast at 400 F for 20-25 minutes, turning and basting with the marinade halfway through.
5Brush with honey and broil 2-3 minutes until the edges char and caramelize.
6Rest 5-10 minutes before slicing.
7Serve sliced over steamed rice or noodles.

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