Char siu
Souped Up Recipes · ♥ 3.5K likes · 59.6K views · 9 min video
Read about roasts in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 tbsp brown sugar
- 1½ tbsp honey
- 1 piece fermented bean curd
In a saucepan combine brown sugar, honey and one piece of fermented bean curd.
Building the char siu sauce
- ½ tbsp hoisin sauce
- ½ tbsp red juice from the bean curd jar
Add hoisin sauce to deepen the fermented taste.
- 2 tbsp soy sauce
- ¼ tsp five spice powder
- 3 drops red food coloring
Add soy sauce, five spice powder and three drops of red food coloring.
Soy, five spice and red colour
Stir over medium low heat for a few minutes to reduce the liquid, so an overnight marinade will not be diluted by the moisture it draws from the pork.
- 1 tsp tapioca starch
- 1½ tsp water
Mix the tapioca starch with the water, add to the pot and stir to thicken to the consistency of gravy.
Leave the sauce in the pot to cool; it thickens further, almost like a fruit jam.
- 1½ tbsp Chinese cooking wine
Drizzle the Chinese cooking wine over in batches and rub it all over the meat.
- 500 g pork
Pat the surface dry with paper towels so the excess moisture does not dilute the sauce.
- 2 tsp garlic paste
- 1 tsp ginger paste
- 2 whole scallions
Add the pork to the pot with the garlic paste, ginger paste and scallions and mix thoroughly by hand.
Without preheating, cook in the air fryer at 300F for 18 minutes.
Air frying and basting with sauce
Brush the leftover sauce onto the meat, flip and brush the other side, and cook at 300F for another 18 minutes.
- honey
Brush a thin layer of honey on, raise to 350F and cook 2 more minutes.
Flip, brush with honey, and cook at 350F for another 2 minutes until charred, checking the doneness as air fryers differ.
Slice into thin pieces. Cantonese people serve it over white rice with some blanched greens.