Fragrant, smoky, savory and a little sweet, cantonese classic char siu is one of the most delicious ways to roast pork. Try my simple recipe!
Our usual cooking rarely involves the oven, but there are exceptions, such as char siu, the signature dish of Cantonese cuisine. Today I'm going to share with you a simple delicacy that tastes as good as what you eat in a restaurant.
<h1 class="pgc-h-arrow-right" data-track="4" > what is char siu</h1>
Char Siu is a roast pork derived from Cantonese cuisine. Traditionally, marinated pork is skewered together with a long fork and then grilled in the oven or over an open flame. This is where its Chinese name char siu comes from.
Char siu has aromatic, sweet, salty and smoky flavors and can be enjoyed alone, as well as as the core of a multi-course dish, or it can be combined with some staple foods to form a dish such as char siu rice, char siu noodles and char siu buns.
<h1 class="pgc-h-arrow-right" data-track="15" > raw material</h1>
Pork shoulder meat 2 pieces, about 350g
Marinade
4 tbsp char siu sauce
1 tbsp oyster sauce
Half a tablespoon of light soy sauce
1/4 teaspoon five-spice powder
4 cloves of garlic, thinly sliced
5 slices ginger
1/2 teaspoon paprika, optional
You still need to
2 teaspoons honey
<h1 class="pgc-h-arrow-right" data-track="8" > cooking process</h1>
Char siu looks like a complicated dish. The procedure it actually involves is very simple. No special tricks are required. Once you've got all the ingredients, all you need to do is simply follow the temperature and time instructions. Here's a summary of the process:
Mix the marinade together.
Marinate the pork overnight and put it in the fridge.
Place the meat on a wire rack in the oven and bake it. Remove half or so and flip and brush more marinade.
Finally, brush with the honey mixture and bake for a while at a higher temperature to produce a nice glaze.
<h1 class="pgc-h-arrow-right" data-track="27" > how to choose pork pieces</h1>
According to traditional recipes, plum head meat is an ideal part of char siu. It refers to boneless pork shoulder meat, which comes from the upper shoulders of the front legs of pigs. This part of the pork has a small amount of fat, so it is not as lean as pork tenderloin, nor as fat as pork belly.
In my recipe, I use pork shoulder meat, which has no bones and is very thin. It saves more time than large chunks. Also, I found that the marinade is easier to penetrate, so the cooked char siu tastes better.
<h1 class="pgc-h-arrow-right" data-track="31" > how to make marinades</h1>
Here comes the most important part of the char siu: marinating the pork in a balanced sauce. I've tested several different mixtures and finally decided to share one of the following with you.
Char siu sauce is a key ingredient. I use Lee Kum Kee char siu sauce
Oyster sauce adds a hint of seafood flavor.
Raw soy sauce
Five-spice powder increases the depth of taste.
Garlic and ginger provide extra irritation.
Paprika is optional. It's not a requirement of traditional recipes, it's just my personal preference. If you eat spicy food regularly, I highly recommend it. It provides a hint of pungency that balances the sweetness of char siu.
Turns the meat red
You may have noticed that my char siu doesn't have the kind of red color you usually buy in restaurants. If you like this style, feel free to add a little colorant to the marinade. You can use red yeast powder or plain red food coloring.
Let the taste penetrate
To achieve the best taste, you need to make sure that the flavor of the sauce penetrates into the meat as much as possible. Here are two tips:
Use a resealable plastic bag. Put the meat in. Add all the ingredients of the marinade. Squeeze out the air and seal the bag. Rub the bag with your fingers, making sure every part of the meat comes into contact with the sauce. Keep in the refrigerator.
Marinate overnight. I usually prepare marinades in the evening and then grill meats for dinner the next day. Alternatively, you can start marinating in the morning and cook in the evening.
<h1 class="pgc-h-arrow-right" data-track="50" > how to bake in the oven</h1>
Use a wire rack
Marinated pork needs to be grilled on a wire rack so that it can be cooked evenly. In addition, the excess sauce can be dripped off at will during the baking process. It is important to collect drips under some water. There are two options here:
Use a baking sheet with a wire rack inside. Fill the plate with hot water (below the shelf) and place the pork on the rack (as shown in the image below).
Alternatively, place a tray filled with hot water at the bottom of the oven. Then place the meat on the middle shelf in the oven.
Temperature and time
Now it's time to put the meat in the oven and bake it. It took me more than 30 minutes from start to finish. We divide the whole process into four phases:
The first 15 minutes. Bake 425°F/220°C/fan 200°C. If anything, I highly recommend using fan assist. It is more efficient and cooks more evenly.
Then 10 minutes passed. Take the meat out and turn it over. Brush some marinade and put it back in the oven. Keep the same temperature.
At a higher temperature for 5 min. Turn the oven to 460°F/240°C/Fan 220°C. Take the meat out and brush it with honey and marinade. Return to the oven.
Last 3 minutes. Brush the other side of the meat with a honey mixture. Bake at high heat for 3 minutes.
<h1 class="pgc-h-arrow-right" data-track="64" > viewing and adjustment</h1>
It is worth noting that the baking time may vary slightly, as different ovens behave differently. The weight and size of the meat also affects the cooking time required. Use my instructions as a general guide. Pay attention to your first attempt, check for color changes, and adjust the time accordingly (it's normal to have some charcoal around the edges of the meat).