![]() ![]() ![]() Since ovens are not standard in Hong Kong households, char siu is usually purchased from a siu mei establishment, which specialises in meat dishes such as char siu, soy sauce chicken, white cut chicken, roasted goose, and roasted pork. The ovens used to roast char siu are usually large gas rotisseries. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex main courses consumed at family meals. Ĭhar siu is typically consumed with a starch, whether inside a bun ( chasiu baau, 叉燒包), with noodles ( chasiu min, 叉燒麵), or with rice ( chasiu faan, 叉燒飯) in fast food establishments, or served alone as a centerpiece or main dish in traditional family dining establishments. Maltose may be used to give char siu its characteristic shiny glaze. These seasonings turn the exterior layer of the meat dark red, similar to the "smoke ring" of American barbecues. However, in modern times, the meat is typically a shoulder cut of domestic pork, seasoned with a mixture of honey, five-spice powder, red fermented bean curd, dark soy sauce, hoisin sauce, red food colouring (not a traditional ingredient but very common in today's preparations and is optional), and sherry or rice wine (optional). In ancient times, wild boar and other available meats were used to make char siu. Pork neck end – very marbled ( jyu geng yuk)Ĭultural variations Cantonese cuisine Ĭhar siu literally means "fork roasted" ( siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.Pork butt (shoulder) – produces leaner char siu.Pork belly – produces juicy and fatter char siu.Pork cuts used for char siu can vary, but a few main cuts are common: It is classified as a type of siu mei ( 燒味), Cantonese roasted meat. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for chasiu baau or pineapple buns. Cool down for 3-4 minutes and cut into slices."Char siu" in Traditional (top) and Simplified (bottom) Chinese charactersĬhar siu ( Chinese: 叉燒 pinyin: chāshāo Cantonese Yale: chāsīu) is a Cantonese–style of barbecued pork. If you want to hardening the surface, move the grill to up track and roast for another 2 minutes.Transfer out and brush some sesame oil on surface. Roast again on middle track for another 10 minutes. Combine well. Place the pork on grill and with a layered baking tray. Pre-heat oven to 200-degree C (around 400-degree F).īefore baking, add around ½ tablespoon of warm water and ½ tablespoon of char siu sauce with 1 tablespoon of honey. Or you can simple mix everything in a sealed bag. Turn over for 2-3 times during the marinating process. Give a big stir-fry to combine well.Īdd garlic and ginger and pour the Char Siu sauce over the meat or you can use a bag. In a large bowl, mix hoisin sauce, cooking wine, honey, light soy sauce, oyster sauce and Chinese five spice. Chinese cooking wine or rose wineįirstly, poke some small holes on the pork butt so it can absorb the flavor better and cut into 2 cm wide and 4 cm thick long strips. 600g pork butt (tenderloin and pork belly can also work).But it is ok to brush honey a sweeter taste is preferred. Leaner pork belly contains more fat but can be used for making char siu too.īrushing some sesame oil on the surface after roasting can make your char siu shining shining without influencing the flavor too much. But if you do not like fat, pork tenderloin can work fine too. Usually pork butt is recommended for char siu as it has the perfect lean and fat ratio and is quite tender. So it should work 100% fine for bringing us a char siu red color. If you read the ingredient label on the bottom of your hoisin sauce, you can find red yeast powder. So I use hoisin sauce as the main coloring agent. After getting so many complains about the hard to find ingredient "red fermented tofu" or "red yeast powder", I believe there should be an easy approach. Previously we have a very localized Chinese char siu using red fermented tofu as the coloring agent. Even if we cannot eat all of them once, it goes so good with common leftover dishes like char siu fried rice, chow fun and steamed buns. Char Siu is one of my favorite dish to cook because of it is so easy to make and handle. ![]()
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