Char Siu Pork - Chinese BBQ Pork

• 分量: 6 servings
• 調理時間: 5 minutes
• 総時間: 2 days 1 hour 35 minutes

材料

1 1/2 tbsp brown sugar (white also ok)

1/4 cup honey

1/4 cup hoisin sauce

2 tbsp light soy sauce (, or all purpose soy (Note 1)

1 tbsp soy sauce (, just all purpose (or more light soy) (Note 1)

1 tsp Chinese five spice powder (Note 2)

1 tbsp oil (vegetable or canola) (Note 3)

2 tsp red food colouring (, optional (Note 4)

1 ⅕ - 1.5kg / 2.4 - 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder (Note 5)

2 tbsp Extra Honey

手順

Marinade pork:

Cut pork in half to make two long strips. (Note 5)

Mix Marinade ingredients in a bowl.

Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).

To Roast:

Preheat oven to 160C/320F.

Line a tray with foil and place a rack on top (recommended but not critical).

Remove pork from the marinade, save Marinade. Place pork on rack.

Roast for 30 minutes.

Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.

Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.

Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.

Serve with rice and steamed Chinese greens. See notes for more uses!

メモ

Red food colouring – to make the pork red, like you get at the Chinese barbecue shop. This is optional. Authentic Char Siu uses red bean curd for colouring and a touch of flavour – it can be found at Asian stores, use about 2 tbsp of the liquid and no red food colouring.

I use the marinade in this recipe more frequently than the authentic version because I can get all the ingredients at the supermarket and it has a slightly more intense flavour – makes up for absence of charcoal in this home version.

Pork – I used to make this with pork tenderloin (Note 6) but I’ve moved to scotch fillet roast (pictured in post) and pork shoulder because they are ideal for longer cooking to get amazing caramelisation and the pork is incredibly juicy inside. Scotch fillet is also known as Pork Neck, Pork Collar or Pork Neck Collar. This is what Chinese BBQ shops in Australia use.

Pork shoulder is also ideal – beautifully juicy. If using pork shoulder, using boneless, skinless and trim off most of the thick layer of fat on the surface. Then cut into long thin pieces, like pictured in post with the scotch fillet. The meat will buckle and twist more when cooked because the meat is more sinewy. Flavour is excellent!

Some people also make this using pork belly but I find that too oily for my taste for this particular recipe.

Leftovers – I continue to eat it for days, but also freeze excess. Char Siu is also used in Singapore Noodles, Chinese Fried Rice (also see Egg Fried Rice) and is also terrific served on Chinese Noodle Soup.

栄養

• カロリー: 438 kcal
• 脂肪総量: 17 g
• 飽和脂肪: 5 g
• コレステロール: 150 mg
• ナトリウム: 852 mg
• 炭水化物総量: 20 g
• 食物繊維: 1 g
• 糖質総量: 18 g
• タンパク質: 48 g