Char Siu

Ingredientes

2 tbsp vegan peking duck sauce (we used Lee Kum Kee brand)

2 tbsp light soy sauce

1 tbsp dark soy sauce

2 tbsp vegan oyster sauce

1 tbsp golden syrup

1 tbsp sesame oil

½ tsp five spice powder (optional, if you don’t want a darker appearance, you can omit this)

1 tbsp Shaohsing wine ( or any cooking wine)

1 pea size (or less if you don’t like it too red) vegan concentrated red food colour

Instrucciones

Put all the ingredients for the marinade into a small clean glass jar, cover and shake well before pouring onto the dough pieces, stir and mix well, cover and put in the fridge to marinate overnight. Take them out to turn over a few times to let the “pork” pieces fully absorb the sauce.

Before roasting the marinated “pork”, pre-heat the oven to 200°C, lay them on the metal wire rack on top of a lined baking tray, brush the pieces with some of your leftover sauce from the marinade then put in the oven to roast for 10 minutes. Take out and brush the remaining marinade sauce over the pork, turn the oven down to 180°C, put back and roast for another 10 minutes; the Char Siu is ready for the final steps.

Take the Char Siu out then brush a glaze of the peking duck sauce all over.

Heat a non stick pan over medium heat, add 2 tbsp oil. Roll the Char Siu in the oil and pan fry each side until glossy with the edges just slightly charred. Keep turning them over to avoid the Char Siu getting burnt as the sweet sauce can brown very quickly.