This approach is closer to the traditional way, and I find that the result is better than the first one. I reckon Adam’s recipe tastes close to something you’ll get from Malaysia/Singapore — The best ones are usually moist, fat rendered perfectly, good char on the outside, and STICKY. You need to use a nice fatty piece of pork (shoulder or butt) for this authentic char siu recipe. It tastes better than the china town bbq pork. Required fields are marked *. your site is fantastic. I really love how you describe the tips and methods for each recipe you wrote. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen. If you’re anything like me, it’s almost impossible to walk past a Cantonese barbecue shop without picking up a pack of char siu (barbecue pork), siu yuk (roast pork belly) or any other of the sticky, crispy, shiny and delicious meats on offer. The color of the red yeast rice makes it red without using the artificial color, which I think is important for commercial use, not for home cooking. But I thought why should anyone buy the book if they can get it free from this website? My first was using the pork loin cleaned of the silver skin but left the outside fat, cut across then length wise into 4 nice servings. The main ingredients are simply rice, some sweet vegetables (like peas and carrots), char siu (Chinese BBQ pork), and scallions. I will not have to buy it from the shops anymore!!! Pre-heat oven to 200 degree C (around 400 degree F) Before baking, add around 1/2 tablespoon of warm water and … A video for this recipe is coming soon, but for now take a look at this one! This recipe works amazingly well. For the best Char Siu Pork, we recommend using a good quality Pork Loin, and ideally leaving it to marinate overnight in our Char Siu Sauce, … Do you have any suggestion of how to make Char Siu so tender? Thanks for the reply and quickly also. Recipe: How to make Authentic Cantonese Char Siu Roast Pork, from scratch (蜜汁叉烧) Close. The five spice powder gives it a distinct Chinese flavor profile while the fermented tofu adds a slight tang that balances out the honey glaze and keeps the dish from being cloying. Apparently the brand / type of fermented bean curds do change the flavour too. I tried to sign up for your book, but got “Invalid …” Too bad! It is hard to explain why I like Char Siu so much. Maltose is very viscous, and it looks like thick honey. Despite the varieties of food, Char Siu remains the most regular food on my food list, simply because there is a nostalgic emotion involved, that it is the first Chinese street food that I ever tasted. Tasty Team. This method is the key to making it to for the thick and shining glaze. Message the pork for couple of minutes and keep in fridge for 24 to 48 hours. Frank Tiu. This was NOTHING like china town bbq pork. It did not sound like a huge reward, but it finally unfolded the mysterious flavor Char Siu that has been bothering me for a very long time. Ingredients. I have sign up for you. It’s so simple but tastes really good. The pork is so tender that I never taste before. It is to die for. In this recipe we tell you how to make a delicious Char Siu Pork dish. for 2 servings. 1” thick strips work best for this recipe Once you have sliced up all of the pork collar into 1” strips, place them into a bowl and cover until you are ready to marinade them. Char Siu is the Chinese barbecue pork famous among the region of Guangdong and Hong Kong. I have some of your books, but am on holiday and need your recipe for Pork Belly in Kombu n Bonito , The twice cooked version. Homemade Char Siu Sauce Char siu refers to the famous Cantonese preparation of roasted pork. I assume it results from the right amount of ingredients coupled with marinating and the grilling. The glaze should to be hot when brushing it on the pork in the oven so that it caramelises easily. This unadorned dish can is available in every corner of the street, and each restaurant boasted to have the best secret recipe for the barbecue pork. Save my name, email, and website in this browser for the next time I comment. Char Siu is simple to make, it just calls for patience to let the pork marinade to infuse with flavour and make the pork stained red! The length of roasting as stated in the recipe is only for general reference. Combine all the ingredients for the marinade in a large bowl and add the pork. Do not use pork loin or even pork chop because it will dry out due to a lack of fat. Brush the pork with the basting sauce encourage the sugar on the surface caramelized quickly. This is my 1st n only contact. Loved it! Marinate the Char Siu for at least one to two days before barbecued for the best result. There is a  famous sauce called. where may I find whole red yeast rice? The meat will become dry if you roast it at low temperature for an extended cooking time. Used pork belly, pork shoulder, port fillet. The pork without the marinate Japan-fried until it is dry, fragrant and slightly charred. I have used a variation of this recipe excluding the red yeast rice but using a ready mix packet of spices which has some red food coloring, made by NOH. If you’re in a rush you could cook it after an hour but it won’t be quite as tender or flavourful. Price Comparison. In order to achieve the red tint in the char siu, the natural and authentic way is to You can substitute it with rice wine, sherry or Shaoxing wine. The second method is to grill it in an oven over high heat, and basting the meat with honey or maltose repeatedly. The three ingredients you might find a little odd are the maltose, red fermented tofu and Hoisin sauce. Which part of the pork do you use in the picture and the clip? This authentic char siu recipe will give you excellent results that are even better than buying them from the shop. 560. Don’t trim any excess fat… Dear Robert, The glaze really sold it I think! However, I prefer to use honey as it is more flavorful and easier to handle. As for the pork, yes it is pork belly. thank you for the good advice. Better to have 3/4 of a piece of meat beautifully glazed with a base that isn’t quite perfect than to keep flipping it and end up with a bad glaze all over. Cheers! The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. Stir to combine well. When the pork is nearly cooked, baste the pork again with the basting sauce. You don’t need to add food colouring (although some shops do – it’s up to you really). There are two parts of the recipe. I cook this at 230C (fan-forced). It’s … Glaze the pork again and … I had red char siu growing up near Roseburg Oregon, where we would go to eat at the restaurant called Chin’s Restaurant . The first method is to marinate the pork for a day air two, then stewing the pork in a wok along with the marinade under it is tender. Hi Chin, Copyright Adam Liaw 2015. I would appreciate a copy of your book when it is out but previous attempt at registering for it told me my registration failed. Set aside until it is no longer hot, Slice and serve. Thanks a lot Adam for this recipe! So what is char siu pork exactly? In Elaine’s egg foo young, homemade char siu, green onion, bean sprouts and shiitake mushrooms are used. Then remove the excess marinade as the sauce when served. And by all means, use your variation of Char Siu. I liked the recipe and signed up for your book but the signup failed. Move the pork closer to the top heating element for another ten minutes. Char Siu. Char Siu Pork. Thanks for your comment. Char Siu (Chinese BBQ Pork Recipe) It’s incredibly hard to turn down a proper Char Siu (叉燒) / Cha Shao. Red fermented tofu. Remembering we are making authentic Char Siu, not as close as can be Char Siu. Coat the pork well the marinade (I do this by hand, wearing gloves). Remove from the oven and brush with the glaze again and allow to rest. I found two methods to make Char Siu at home that is as yummy as in any Chinese restaurants. I have not published a book yet. Filter. I wish you all the success in your cooking class. When my char siu is gone, I will try some recipes from your book, which is a great gift for your bloggers. I would like to ask you some question regarding this recipe. Cover with plastic wrap and refrigerate overnight (or for at least 8 hours). The meat is tender and moist inside with the slightly charred and caramelized on the outside. So for the time being, please press the button ‘print’ at the recipe to get it print or download. Honey Roasted BBQ Pork (Char Siu) featured in 8 Delicious Recipes For Pork Lovers. The vibrant red colour on the char siu is a little to do with the red fermented tofu but really it’s more a factor of good browning of the meat, and getting good caramelisation of the glaze. To me after tasting this – it makes me feel the Chinatown flavours are artificial. I began to appreciate different types of food as we lived in a multiracial campus with friends from all races. However, it will not affect much of the final result. Of course it turned out a little on the dry side (I already expected this) but gosh ! It’s best to marinade the pork at least overnight but you can leave it for 2 days if you prefer. The thing is, they’re amazingly easy to make at home as well. Char Siu brings back many fond memories and pivotal moments in my life. This authentic char siu recipe will give you excellent results that are even better than buying them from the shop. (L to R) Maltose, red fermented tofu, and Hoisin sauce. 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