Chinese Roast Pork (Char Siu)
photo by gailanng
- Ready In:
- 24hrs 35mins
- Ingredients:
- 12
- Yields:
-
1 1/2 lbs.
- Serves:
- 6-8
ingredients
- 1⁄4 cup minced peeled ginger
- 2 tablespoons minced peeled garlic
- 1⁄4 cup soy sauce
- 1⁄3 cup granulated sugar
- 1⁄4 cup chinese rice wine or 1/4 cup dry sherry
- 1 tablespoon ketchup
- 1 tablespoon hoisin sauce
- 1 teaspoon five-spice powder
- 2 lbs pork shoulder, cut with grain into (1 1/2-inch x 1 1/2-inch x 10-inch)
- 1⁄4 cup honey
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
directions
-
First day preparation:
- To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
-
Second day preparation:
- Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
- Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
- Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
- Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
- Brush with half of remaining glaze and roast 10 minutes more.
- Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).
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Reviews
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GREAT ! This recipe tasted exactly like what I grew up eating (in a half Chinese family).<br/><br/>A few small changes:<br/><br/>1) I used natural pork loin filets, approximately 1.5 lbs<br/>2) I dry roasted the pork after 36 hours of marinade: 30 minutes at 350 degrees, followed by 5 minutes each side with the broiler<br/>3) The glaze I used (and basted each side of the fillets with) consisted of simply honey and 1/4 c the original marinade
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I was craving some roast pork lo mein and the char siu that was at the market didn't appeal to me so I gave your recipe a whirl. I bought my pork at my local Asian market and had all the other ingredients on hand. I just pulled this out of the oven and had to try a piece - it is delicious! Now I have plenty to add to my other dishes that I like to make. Thanks for sharing your recipe.
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AMAZING!!! I don't think there ARE words to describe how tender & delicious this pork was. Made as directed, except I used a tenderloin (grocery store did not have a shoulder/butt at the time). Wow. The water bath was great for keeping the meat moist. Oh, I forgot to cut the tenderloin into strips before marinating so I did it right before cooking, dunked them in the marinade & then put them on the broiler pan. Every ingredient that went into this marinade played a part in creating a well-balanced, subtle yet very flavorful meat. The glaze was excellent also. My family went crazy over this recipe & even picky DD ate it! I served it with recipe #343016 & recipe #382595. Thank you SO much for sharing this recipe, Icedcacti! It's going into the "definitely make again" file! Made for Fall 2009 Pick A Chef. http://www.recipezaar.com/bb/viewtopic.zsp?t=310505&postdays=0&postorder=asc&start=0
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