Char siu is a type of Cantonese roasted meat. It literary translate to fork roast. It is traditionally skewed with a long fork and then roasts in an oven. My version is not as complicated, but the taste is beyond it. So I’m sure that you will fall in love with it.
A lot of you loved my char siu recipe that I did previously. And many of you asked if you can add different seasonings in it. The answer is yes. So on top of the main seasonings, you can add any taste that you like. And here I am sharing another awesome char siu with you.
Between Cantonese char siu and Japanese chashu, which one do you like better? And for Japanese chashu recipe, you can check on my website or click the link here.
For the pork:
1 1/2 pounds pork butt
2 pieces fermented red bean curd
2 tablespoon fermented red bean curd sauce
2 tablespoons chu hou paste
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons rose cooking wine (mei kuei lu chiew)
4 tablespoons sugar
1/2 teaspoon five-spice powder
1/2 teaspoon white pepper
1 teaspoon minced ginger
3 garlic cloves, minced
1 stalk scallions, cut into 2-inch-pieces, lightly pounded
1 bunch cilantro stems, cut into 2-inch-pieces, lightly pounded
1 sliced shallot, lightly pounded
For the syrup:
3 tablespoon maltose
3 tablespoon sugar
6 tablespoon water
The night before:
Use a fork to lightly stab all over the pork. This will tenderize the meat and help it to develop deeper flavors while marinating.
To make the marinade, in a bowl, add in all the seasonings and the ingredients. (Traditionally, Cantonese uses red yeast rice for the red color in char siu. But the fermented red bean curd will also give the pork a bright red color, at the same time, add another layer of flavors.) Whisk thoroughly.
Transfer the pork in a large Ziploc bag. Pour in the marinade. Squeeze most of the air out of the Ziploc bag and zip it up. Rub the marinade all over the meat. Marinate it in the fridge overnight. Turn the bag after 6 hours.
The next day:
Preheat the oven to 400 degrees Fahrenheit/204 degrees Celsius.
Line your roasting pan with aluminum foil. (So then your baking pan won’t get dirty.) Place a roasting rack on top of the roasting pan. Put the pork on the roasting rack.
Reserve the marinade sauce in a bowl.
Transfer the roasting pan in the middle rack of the oven. Bake for 30 minutes under 400 degrees Fahrenheit.
After 30 minutes, remove the roasting pan from the oven. Brush the marinade sauce all over the pork. Flip the pork. Brush the marinade sauce over this side too.
Place the roasting pan back in the middle rack of the oven, and bake for another 30 minutes under 400 degrees Fahrenheit.
In the meantime, in a small saucepan, add in the ingredients for the syrup, stir on low heat until dissolved for about 3 minutes.
After 30 minutes, take out the pork, and brush the syrup over the pork. Flip the pork. Brush the syrup on this side as well.
Place the roasting pan back in the middle rack of the oven, and bake for another 20 minutes.
After 20 minutes, remove the char siu from the oven. Let it rest for about 10 minutes. Slice it into bite-size pieces.