Char siu is a special dish of Guangdong and belongs to the Cantonese cuisine series. It is a kind of Cantonese roasted pork. Named for its special baking technique, a good char siu should have soft, juicy meat, bright color and full of flavor.
Freshly baked char siu shines with a viscous honey shell that is crystal clear in color and looks like amber. Fat and lean evenly, a little bit of fat melts in the mouth, lean meat chews up the meat is surging with aroma.
Meat selection
A selection of pork neck meats
The choice of high-quality pork neck meat, the biggest feature of the meat quality of this part is: the meat fat is evenly distributed like snowflakes between the lean meat, used to make char siu, the taste is tender and elastic. Pork neck meat is known as the golden six two
Plum blossom meat can also be used, and if you have the conditions, you can choose high-quality Iberian black pig, this pork has the beauty of full amino acids, and even the aroma of oak fruit. And the meat itself is very tender and does not require any processing.
ingredient
Lee Kum Kee char siu sauce is also an old brand, from color to taste is a good choice. Unique recipe (noodle sauce, southern milk sauce, seafood sauce, tahini, white wine, sugar, salt and more than ten kinds of spices carefully configured)
Pickled
Add the sauce, knead it thoroughly by hand, so that each piece of meat is covered with essence, and then it is time to taste, then ask
The question is coming, how long is it pickled? Depending on the size of the meat, it varies from 6 hours to 2 days, and if there is more meat, it should be marinated for a period of time.
roast
First, put the char siu into the oven to bake, after 30 minutes, remove the char siu, drizzle with honey and put it in the oven to continue baking.
Finished product display
Cantonese cuisine with a variety of combinations
1. Honey sauce char siu rice
2. Cantonese-style char siu bun
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