Char Siew Chinese BBQ Pork
Char Siew is one of those dishes that we all love when it is served in a Chinese restaurant yet few people attempt to cook it at home. Hopefully this recipe will put a change to that because it really is very simple and oozes taste. Although this is called barbecue style this recipe is for oven cooking. If you prefer barbecue it is easy to do it that way too. The honey used in this recipe provides the sweet side of Chinese cooking and the vinegar or dry sherry the sour aspect. It is this mixture of extreme flavors that make Chinese cuisine such a stand out in the eyes of westerners.
Marinade: 1 Tablespoon salt 4 Tablespoons soy source 4 slices ginger (peeled) 3 Tablespoons maltose (from Asian foodstores) or honey (warmed) 2 Tablespoons white sugar 2 garlic doves (crushed) 2 tablespoons rice wine or dry sherry 1 tablespoon five-spice powder 2 tablespoons Hoi Sin sauce Pinch of red food colouring (annatto seeds),
For basting
2 tablespoons honey (warmed).
Method:
Cut the pork lengthwise (about 2 inches (5 cm) thick and 8 inches (20 cm long). Mix marinade in a large bowl or pan. Add pork. Marinate for 6 hours or overnight in the fridge. Turn the meat every now and then. Preheat oven to 425 F (200 degrees C) and place a roasting pan filled with 1/2 inch (1 cm ) of water on the base to catch the drips. Remove the pork from marinade and lay it flat on a wire rack set high in the oven. Roast for 20 minutes. Turn over and brush with pre-warmed honey. Continue to roast for 15 minutes. Turn and brush with honey again. Roast for another 15 minutes. The pork should have nicely charred edges. Watch that it does not burn too much. To serve, slice finely thin across the grain. Enjoy your Char Siew with a glass of chilled Chardonnay.
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