To make char siu, the meat is marinated in a mixture of maltose (you can use honey if you can’t find maltose), light soy sauce, 5-spice powder, hoisin sauce (which is a sweet and salty sauce that is made from soy beans), red fermented tofu bean curd, and Chinese rose wine. It can also be purchased as part of a “rice box” meal, somewhat akin to Chinese “fast food” where you can choose assorted meats (such as char siu, chicken, or roasted pig), vegetables, and pair it with rice packaged to go. Typically, Cantonese-style char siu is made with pork - either a pork shoulder or pork tenderloin.Ĭhar siu is usually purchased from a Chinese BBQ meat shop and taken home to share with family alongside with rice, other meats, and vegetables. WHAT IS CHAR SIU?Ĭhar siu literally means “fork” (char) “roasted” (siu), which refers to the way the meat is prepared - the meat is skewered onto a long fork and roasted over a fire, similar to BBQ. Then the butcher would take the piece of meat, slice it up and put into a white styrofoam box and we’d be on our way. Roasted BBQ pork ( char siu), roasted pig, duck, sausages… the meats would be hanging from the window and I recall my mother conversing in Chinese to the butcher to tell him which piece of char siu she wanted to take home. When I was a little older, I remember visiting Chinatown with my parents and seeing them stop into Chinese BBQ meat shops, where all they would serve were these roasted meats. The aroma of the roasted meats would fill the kitchen, and I remember eagerly taking a bowl of hot steamed rice and eating it with the savoury meats. When it was time to eat, my grandfather would open the styrofoam box to reveal roasted, sliced meat in the form of char siu (Chinese BBQ pork) and roasted duck. My grandfather would bring back mysterious white styrofoam boxes, and my grandmother would be making rice and boiling green vegetables. Growing up, my first memories of eating char siu were when my family would visit my grandparents who lived in the city. Often called Chinese BBQ Pork, this savoury, succulent, and tender meat is eaten as a main protein with rice or noodles, or chopped up and used as a filling in buns known as Char Siu Bao. Allow your Chinese barbecue pork to rest for 10 minutes before slicing and serving.Char Siu is a Cantonese-style roasted boneless BBQ pork that is commonly used in Chinese cuisine. Pork should have an internal temp of 145 degrees F when done. Turn over one last time, baste, and cook for the final 5 minutes. Turn again, apply the baste to one side, and roast for 10 minutes more. Use tongs to carefully turn the meat and roast for another 10 minutes. Place the marinated shoulder on the rack, leaving space between pieces. Spray the rack with cooking spray to avoid sticking. Line a rimmed baking sheet with foil and place a metal rack on top. If you do use an oven, add a cup of water to your rimmed baking sheet to avoid fat dripping, which causes smoke. I like to use my grill to avoid filling my kitchen with any smoke, which can often happen with an oven. Preheat your oven or grill to 500 degrees F. Cover the meat and leave it in the refrigerator overnight, for at least 8 hours. Wearing gloves, rub the shoulder pieces with the marinade in a large bowl. Combine all of the marinade ingredients into a small bowl and carefully whisk. Cut your pork vertically into 2 long strips, about 3 inches thick.
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