Char siu (char siew) is of Cantonese origin where skewers of pork meat is marinated in a honey hoisin sauce, and then roast in oven to charred, savory, and sticky sweet perfection. If there is a pork recipe that defines Chinese cooking, I think char siu (char siew) would be it.
Ingredients :
• 1 lb pork butt (cut into 4 pieces)
• 3 clove garlic (finely chopped)
• 1 ½ tablespoons cooking oil
Char Siu Sauce :
• 1 ½ tablespoons maltose
• 1 ½ tablespoons honey
• 1 ½ tablespoons hoisin sauce
• 1 ½ tablespoons soy sauce
• 1 tablespoon Chinese rose wine (玫瑰露酒)
• 3 dashes white pepper powder
• 3 drops red coloring (optional)
• ½ teaspoon five-spice powder
• ½ teaspoon sesame oil
Directions :
1. Add all ingredients in the char siu sauce in a sauce pan, heat it up and stir-well until all blended and become slightly thickened and sticky. (It will yield ½ cup char siu sauce.) Transfer out and let cool.
2. Marinate the pork butt pieces with 2/3 of the char siu sauce and the chopped garlic overnight. Add 1 ½ tablespoons cooking oil into the remaining char siu sauce. Keep in the fridge.
3. The next day, preheat the oven to 375°F and roast the char siu for 15 minutes (shake off the excess char siu sauce before roasting). Transfer them out of the oven and thread the char siu pieces on metal skewers and grill them over fire (I used my stove top). Brush the remaining char siu sauce while grilling until the char siu are perfectly charred. Slice the char siu into bite-size pieces, drizzle the remaining char siu sauce over and serve immediately with steamed white rice.
Notes :
You don’t have to roast the pork in the oven if you use an outdoor grill. As I used the stove top to char the char siu, I roasted the char siu in the oven so they were cooked. It’s impossible to cook the char siu by using the stove top alone. You can roast the char siu thoroughly for 25-30 minutes in the oven. It’s best to use the S-shape hook and hang your char siu at the top layer of the oven, with a roasting pan or aluminum foil sheet at the bottom for the drips.
