Char siu
Ingredients
- 1 kgPork shoulder blade (cut into 4 cm thick strips)
- 3 pcGarlic (very finely minced)
- 1 tspGinger powder
- 1 tspfive spice powder
- 3 tbsphoisin sauce
- 2 tbspsoy sauce
- 2 tbspHoney
- 2 tbsprice wine
- 1 tbspSesame oil
- 2 tbspMaltose (slightly heated to soften)
- 2 pcRed fermented bean curd (mashed into a paste)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the fridge. Reheat gently with steam to maintain tenderness.
