Cha siu (Barbecued Pork)

cha siu/Char siu/Barbecued Pork

Char siu (Barbecued Pork also spelled cha siu), otherwise known as barbecued meat (usually pork) in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine.It is classified as a type of siu mei, Cantonese roasted meat.
Char siu is typically consumed with starch, whether inside a bun (cha siu baau), with noodles (cha siu mein), or with rice (cha siu fan) in fast food establishments, or served alone as a centerpiece or main dish in traditional family dining establishments. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex entrees consumed at family meals.

How to make?
The method of making it is to cut half fat pork into long narrow strips. Then put them into an earthenware basin and preserve with condiment for 45 minutes. Put into an oven for about 30 minutes until it is cooked. Next sprinkle with syrup and continually roast 2 minutes. The inside of the grill meat is slight salty; the flavor of its surface is sweet with the flavor of honey.
2 tbs soy sauce
2 tbs honey
1 tbs Chinese rice wine or dry sherry
1 tbs oyster sauce
1 tbs hoisin sauce
1 tsp sesame oil
1 tsp Chinese five spice
500g pork fillet, halved crossways, quartered lengthways
Combine soy sauce, honey, Chinese rice wine, oyster sauce, hoisin sauce, oil and Chinese five spice in a bowl.
Add the pork to the soy sauce mixture and turn to coat. Cover and place in the fridge for 2 hours to marinate.
Preheat oven to 220°C. Add water to a roasting pan to come 1cm up the side of pan. Drain the pork, reserving marinade. Place pork on a wire rack in the pan. Roast, turning once, basting frequently with marinade, for 30 minutes or until tender and caramelised. Set aside to cool.\
This recipe requires 2 hours of marinating time.
Time plan tip: Make up to 3 days ahead. Store in an airtight container in the fridge.
Freezing tip: Wrap in plastic wrap. Place in a sealable plastic bag. Label, date and freeze for up to three months. Thaw in fridge.
Never eat a marinade that has raw meat or fish soaking in it, unless you boil it for 3 minutes first. This marinade makes a wonderful sauce for rice and vegetables, but for food safety reasons, remember to boil it before serving.

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