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Name: Char Siu
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: China (Cantonese cuisine, Guangdong)
Ingredients: 800 g pork shoulder; 3 tbsp hoisin sauce; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 2 tbsp honey; 1 tbsp maltose or honey for glaze; 1 tbsp Shaoxing wine; 1 tsp five-spice powder; 1 tbsp fermented red bean curd (nam yu); 3 cloves garlic; 1 tbsp sugar; 1 tsp sesame oil

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China (Cantonese cuisine, Guangdong)1 h 30 minServes 4이전에 요리됨

Char Siu

叉燒 · Chā shāo

재료12

pork shoulder800 g
hoisin sauce3 tbsp
light soy sauce2 tbsp
dark soy sauce1 tbsp
honey2 tbsp
maltose or honey for glaze1 tbsp
Shaoxing wine1 tbsp
five-spice powder1 tsp
fermented red bean curd (nam yu)1 tbsp
garlic3 cloves
sugar1 tbsp
sesame oil1 tsp

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만드는 법

Cut the pork shoulder into long strips about 4 cm thick.
Mash the garlic and red bean curd, then mix with hoisin, both soy sauces, honey, Shaoxing wine, five-spice, sugar, and sesame oil.
Coat the pork thoroughly and marinate, covered, in the refrigerator for at least 4 hours or overnight.
Heat the oven to 200°C. Place the pork on a rack over a tray of water and roast for 25 minutes, basting once with marinade.
Turn the strips, brush again, and roast another 20 minutes until caramelized and cooked through.
Mix a little extra honey or maltose with a splash of hot water and brush over the pork in the last 5 minutes for a glossy glaze.
Rest 10 minutes, then slice across the grain and serve.