Traditional Char Siu Recipe (Chinese Roasted Pork)

Char Siu (叉燒) is an iconic Cantonese dish, characterized by its marinated and roasted pork, which is tender, sweet, and slightly caramelized. It is often served with rice, used in buns, or added to stir-fried noodles.

Ingredients:

For the Marinade:

• 600 g of pork belly (or pork shoulder), cut into slices or long pieces
• 2 tablespoons of light soy sauce
• 1 tablespoon of dark soy sauce (sweet soy sauce)
• 2 tablespoons of honey
• 1 tablespoon of brown sugar
• 1 tablespoon of Shaoxing rice wine (or dry rice wine)
• 1 tablespoon of fermented bean paste (or hoisin sauce if you don't have fermented bean paste)
• 1/2 teaspoon of Chinese five-spice powder
• 1/4 teaspoon of ground white pepper
• 1 tablespoon of finely chopped garlic
• 1 tablespoon of freshly grated ginger
• 1 tablespoon of sesame oil

For Cooking:

• 1 tablespoon of honey (for glazing)
• 1 tablespoon of water (to dilute the honey)

Preparation:

1. Prepare the Marinade:

   • In a large bowl, mix all the marinade ingredients: light soy sauce, dark soy sauce, honey, brown sugar, rice wine, fermented bean paste (or hoisin sauce), five-spice powder, white pepper, garlic, ginger, and sesame oil.
   • Stir well to dissolve the sugar and spices completely.

2. Marinate the Pork:

   • Add the pork pieces to the marinade and toss to coat the meat evenly. Cover the bowl and let the pork marinate in the refrigerator for at least 2 hours, ideally 4 hours or overnight, so the flavors can fully infuse the meat.

3. Preheat the Oven:

   • Preheat the oven to 200°C (390°F). If you have a cooking rack, place it over a baking sheet so the pork can hang while cooking. Otherwise, simply place the pork on a baking sheet lined with parchment paper.

4. Cook the Char Siu:

   • Place the marinated pork pieces on the rack or baking sheet.
   • Roast in the oven for about 20-25 minutes, turning the pieces halfway through cooking to ensure even browning.
   • During the last 10 minutes of cooking, prepare a glaze by diluting 1 tablespoon of honey with 1 tablespoon of water. Regularly brush the pork with this glaze to achieve a beautiful golden-brown, caramelized color.

5. Finishing:

   • Once the Char Siu is fully cooked, remove it from the oven and let it rest for 5 minutes.
   • Slice it into thin, diagonal pieces to get tender, juicy chunks.

Serving:

Char Siu can be served with steamed rice, stir-fried noodles, or in bao buns. You can also use it to fill bánh mì (Vietnamese sandwiches) or wraps.

Tips:

If you have a barbecue or grill, you can also cook the Char Siu on the grill for a more authentic smoky flavor. You may need to adjust the cooking time, but the smoky and caramelized appearance will be fantastic.

Suggested Drinks to Pair with Char Siu:

• Oolong Tea: A semi-fermented tea with a light floral note that pairs perfectly with the sweet and savory flavors of Char Siu.
• Light Red Wine: A wine like Pinot Noir or Gamay, which complements the delicate pork without overpowering it, enhancing the sweet and savory marinade.
• Asian Beer: A light beer like Asahi or Sapporo, offering a refreshing balance to the richness of the dish.

These drinks offer a pleasant balance with Char Siu, highlighting the meat while soothing the palate.