Char siu originally referred to “skewered roast,” which was the method used when this dish originated. It has since been replaced by the term “char siu.” In addition to classic char siu meat, there are also char siu rice and char siu buns, among others. However, you need to master the basic char siu technique first.
How to Make Char Siu
This traditional Cantonese dish is one of the representatives of Cantonese roasted meats.
Ingredients
500 grams of pork neck, 100 grams each of scallions and ginger, an appropriate amount of soy sauce, 2 tablespoons of sugar, 1 tablespoon of salt, monosodium glutamate, MSG, and a blend of thirteen spices.
Instructions
1. Finely chop the ginger and cut the scallions into sections. Cut the pork belly into chunks.
2. After cutting the pork, mix it with the scallions, ginger, soy sauce, salt, sugar, MSG, monosodium glutamate, and the blend of thirteen spices until evenly coated.
3. Heat a generous amount of oil in a pan. Once heated, add the pork and fry over high heat to remove excess moisture. Then, reduce the heat and continue frying for about 20 minutes. Remove the pork, let it cool, and slice it.
4. Take half a bowl of the marinade and microwave it for 2 minutes until it thickens. Pour the thickened marinade over the sliced pork and mix well.
Tips
Pay attention to the heat while frying the pork and adjust the cooking time as needed to avoid burning.
Homestyle Char Siu
The homestyle version has a flavor that is more suitable for the general public. Adjust the seasoning according to personal preference.
Ingredients
500 grams of pork neck, light soy sauce, garlic, dark soy sauce, white sugar, ginger, oyster sauce, white pepper, wine, chicken sauce, and oil.
Instructions
1. Wash the pork and cut it into slices about 1-2 centimeters thick. Add all the seasonings.
2. Mix everything together and marinate for a day. You can poke some small holes in the meat using a toothpick.
3. Heat a generous amount of oil in a wok and add the marinated pork. Continuously stir-fry and flip the pork to prevent sticking.
4. Once cooked, remove the pork from the wok, let it cool, and then cut into smaller pieces.
Tips
You can also use an oven if available, which will yield even better results.
Honey Glazed Char Siu Pork
This version is relatively sweeter and shinier.
Ingredients
Half a pound of pork neck, 3 ml of soy sauce, 1 block of red fermented tofu, 45 grams of caster sugar, 5 grams of garlic, a little five-spice powder, 1 tablespoon of oyster sauce, 15 ml of wine, 15 ml of fermented tofu juice, 30 grams of maltose, and 30 ml of water.
Instructions
1. In a small bowl, combine soy sauce, red fermented tofu, caster sugar, five-spice powder, garlic, wine, oyster sauce, and fermented tofu juice to make the char siu sauce.
2. Clean the pork belly, pat it dry, and cut it into pieces about 3 centimeters thick. Place the pork in a sealed container, add enough char siu sauce, mix well, and refrigerate for two days.
3. Mix maltose and water to make a syrup, which will be brushed onto the meat during roasting 2-3 times.
4. Arrange the marinated char siu on a rack and place it in a preheated oven at 220 degrees Celsius. Roast for 35 to 40 minutes, brushing with syrup 2-3 times during the process.
Tips
Maltose can be substituted with honey.