Char siu

A lacquered pork shoulder, glossy and sticky on the surface, revealing a tender and juicy center. The aroma of five-spice and caramelized honey promises a dark crust, typical of traditional roasting.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 785
• Protein: 53 g
• Carbs: 23 g
• Fat: 55 g

Ingredients

• 1 kg Pork shoulder blade ( cut into 4 cm thick strips )
• 3 piece Garlic ( very finely minced )
• 1 tsp Ginger powder
• 1 tsp five spice powder
• 3 tbsp hoisin sauce
• 2 tbsp soy sauce
• 2 tbsp Honey
• 2 tbsp rice wine
• 1 tbsp Sesame oil
• 2 tbsp Maltose ( slightly heated to soften )
• 2 piece Red fermented bean curd ( mashed into a paste )

Instructions

1. Prepare the marinade

   In a bowl, mix the garlic, ginger, five-spice, hoisin, soy sauce, rice wine, sesame oil, honey, maltose, and red fermented tofu. The texture should be syrupy and coat the back of a spoon.

2. Marinate the meat

   Massage the pork strips with two-thirds of the marinade in a shallow dish. Cover with plastic wrap in direct contact and let rest in the refrigerator for 12 hours so the flavors penetrate the fibers.

3. Start roasting

   Preheat the oven to 200°C. Place the pork on a rack set over a drip pan containing a little water. Bake for 20 minutes. The steam will prevent the pork from drying out.

4. Glaze and caramelize

   Remove the meat, brush it generously with the remaining marinade. Turn the oven to grill mode and let caramelize for 5 to 8 minutes until the edges are slightly charred and bubbling.

5. Rest and slicing

   Let the meat rest for 10 minutes under aluminum foil. Slice thinly against the grain. The meat should be pearly with a dark red and shiny rim.

Chef's tips

• Use pork shoulder instead of loin: the fat is essential to keep the meat juicy at high temperatures.
• Don't throw away the pan juices from the drip tray, it's an incredible base to drizzle over a bowl of rice.

Storage

Keep for 3 days in the fridge. Reheat gently with steam to maintain tenderness.