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Cantonese Char Siu
07
Aug
Aug
Char siu is a Cantonese–style of barbecued pork originating in Guangdong. It is traditionally eaten with rice, used as an ingredient for noodle dishes, as a filling for bao buns.
Cantonese Char Siu
Char siu is a Cantonese–style of barbecued pork originating in Guangdong. It is traditionally eaten with rice, used as an ingredient for noodle dishes, as a filling for bao buns.
Ingredients
- 1/3 cup Brown Sugar
- 3 tbs Cantonese Char Siu Blend
- 3 tbsp Honey
- 1-1/2 tbsp Soy Sauce
- 1-1/2 tbsp Dry White Wine
- 1-1/2 tbsp Rice Wine Vinegar
- 3/4 tbsp Sesame Oil
- 2 to 3 lbs Boneless Pork Shoulder or Butt Cut lengthwise into 2-inch thick strips
- Sliced scallions, to garnish
Instructions
Marinate Pork
- In a medium bowl, stir brown sugar, Cantonese Char Siu Blend, honey, soy sauce, wine, vinegar, and sesame oil until combined. To remaining marinade, add pork strips and turn to coat. Cover and chill pork and reserved marinade for at least 8 hours for best flavor or up to overnight.
- Remove and reserve 1/4 cup of marinade in a small bowl.
- To remaining marinade, add pork strips and turn to coat. Cover and chill pork and reserved marinade for at least 8 hours for best flavor or up to overnight.
Roast the Pork
- Preheat oven to 400 degrees.
- Line a sheet pan with foil. Pour 1 1/2 cups water into the pan and place a metal rack on top.
- Place marinated pork on rack and roast for 20 min. Reduce temperature to 350 degrees, flip pork, rotate pan, and roast for an additional 20 min. Add more water to pan if it dries up to prevent drippings from burning.
Baste Pork
- Remove sheet pan from oven and generously brush pork on one side with reserved marinade. Return to oven for 10 min. then flip pork and brush other side with remaining marinade. Roast for an additional 10 min. until top is lightly caramelized.
Serve
- Let pork rest for 10 min. before slicing strips crosswise into thin pieces. Garnish with scallions and serve with bao buns, rice, noodles, or stir-fried vegetables. Dice pork to use as a filling for steamed buns or dumplings.
Notes
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