Cantonese char siu (roasted barbecue pork)
Souped Up Recipes · ♥ 9.7K likes · 288.6K views · 11 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 20 g red fermented bean curd
- 7½ g tapioca starch
- 15 g water
- 1134 g boneless pork shoulder
- 5 tbsp sugar
- 3 tbsp honey
- 3 tbsp soy sauce
- ½ tsp salt
- ½ tsp five spice powder
- 1 tbsp grated garlic
- 1 tbsp red yeast powder
Combine the sugar and honey with the fermented bean curd, soy sauce, salt, five spice powder, grated garlic and red yeast powder.
The sweetness: sugar and honey
Stir the sauce over medium-low heat a few minutes to reduce until it bubbles and turns syrupy as the sugar and honey caramelize.
Thicken with tapioca starch water so it clings to the meat; let cool about 30 minutes, it thickens as it cools.
Cut the boneless pork shoulder into 1.5 inch thick slabs, cutting into the middle of each without cutting through for long strips; poke many holes with a fork.
Cutting and preparing the pork shoulder
- 3 tbsp Chinese cooking wine
Rub the Chinese cooking wine over the meat, then blot the surface moisture with paper towels.
Mix the pork with the cooled sauce, cover and refrigerate overnight, optionally mixing halfway.
Set the meat on a baking rack and roast 20 minutes.
- 2½ tbsp honey
Brush with a thin layer of honey, flip and brush, and cook 5 to 10 minutes more until beautifully charred.