A couple weeks ago, my husband’s co-workers asked for a recipe for making Char Siu Pork’s. Over the years I have collected so many different cooking methods for this dish and this is the recipe I chose but I’ve changed some of the seasonings of it. Especially as I can’t find the red food colouring so I decided to eliminate it from my recipe.
I know some people must think: “Why don’t you just use Char Siu Sauce from Chinese supermarket? Why make marinade by yourself?”. But this is part of fun for cooking food by yourself at home! What’s the point that everyone use the same brand of pre-made sauce to marinade the meat and cook the same flavour like other people do? I think that’s so lame! So, I decided to make the marinade myself and brought the flavour into the marinade based of my memories of chair siu pork in my home country.
Let’s get your hands dirty with all the seasoning and enjoy the smell of roast char siu pork.
800g Pork Shoulder for roast, cut into 3cm thick long slice
50g Rice wine or Shaoxing rice wine
70g Soy sauce
50g Sugar, I personally prefer brown sugar
2 Tablespoons malt syrup, You also can use honey instead of malt syrup.
1 Teaspoon salt
2 Spring onions cut into 3cm lengthways
4 Cloves garlic, crushed
2 Tablespoons Hoisin sauce
2 Star anises
1 Teaspoon five spices powder
1 Tangerine peel, it’s available in Chinese supermarket.
1 Tablespoon sesame oil
40 g Oyster sauce
- Mix all the seasoning together and marinade the pork shoulder slices for 24 hours at less.
- Oven pre-heat 160c and roast pork roast slice until the edge looks a little bit burnt. * Please brush the marinade mixture on the pork every 10-15 minutes.
I keep half of the Char siu pork I made for YangZhou fried rice and I will upload the recipe in my next blog, please be patient.
Credit: These photos were taken by Chris at: http://www.chrisradleyphotography.com