Char Siu (Cantonese Roast Pork)
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pork without bones or rind, shoulder or leg cuts (i often use pork tenderloin)
ground yellow bean sauce
shaohsing wine or medium-dry sherry
Divide the pork into 4 strips. Leave any fat on, because it is delicately succulent when roasted.
In a large bowl mix together the sauces, sugar, wine or sherry and salt. Put pork in an let marinade for 4 hours, turning every 30 minutes.
Preheat oven to 375-degrees. Place the strips side by side on a wire rack in the top third of the oven with a tray of water beneath to catch juices. (Prevents burning of juices and keeps pork moist)
Roast for 25-30 minutes, at the end of that time the pork should reddish brown on top. Remove from oven and dip each piece back in marinade and return to oven with the bottom side up.
Lower oven temperature to 350-degrees and continue to roast for another 25-30 minutes. Insert a chopstick into thickest part and if no oink juices run out the pork is cooked.
Transfer to another wire tack. Immediately brush all over with honey, making sure not to neglect crevices. Carve into slices and serve.
Char Siu is delicious hot or cold, it's a versatile ingredient and can be stir-fried with vegetables or mixed with fried rice or used as a topping on noodles.
Shaohsing wine, yellow bean sauce and hoisin are found in an Asian market.
Last Updated: Wed, Oct 17, 2012