Char Siu
Cantonese barbecued pork, marinated in fermented red bean curd and five-spice, roasted to a sticky, mahogany-red glaze.
Meat
⚠ Contains: Gluten, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1kg pork shoulder, cut into long strips
- 2 tbsp fermented red bean curd, mashed
- 3 tbsp honey, 2 tbsp maltose (or more honey)
- 2 tbsp dark soy sauce, 2 tbsp hoisin sauce
- 1 tbsp Shaoxing wine
- 1 tsp five-spice powder
- 3 cloves garlic, minced
Steps
- Blend the fermented red bean curd, half the honey, dark soy sauce, hoisin sauce, Shaoxing wine, five-spice, and garlic into a smooth marinade.
- Coat the pork strips thoroughly, cover, and refrigerate at least 8 hours, ideally overnight.
- Roast at 220C (425F) on a rack over a water-filled tray, turning once, for about 25-30 minutes until cooked through.
- Warm the remaining honey and maltose together, then brush generously over the pork in the last 5-10 minutes of roasting for a shiny glaze.
- Rest briefly, then slice and serve.