Traditional char siu pork is a piece of roasted meat, lacquered with a caramelized sauce with sweet and savory notes, flavored with five-spice. A great classic of Cantonese cuisine, tender and glossy.
Ingredients
- 800 g pork shoulder
- 1 piece red fermented bean curd
- 3 tbsp hoisin sauce
- 4 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Chinese rice wine
- 3 tbsp honey
- 2 tbsp brown sugar
- 1 tsp five-spice powder
- 2 cloves garlic
- 1 tbsp sesame oil
- 1 pinch white sesame seeds
- 1 bunch scallion
Method
- Prepare the marinade by mixing all the liquid and dry ingredients in a large bowl until you obtain a thick, homogeneous liquid.
- Cut the pork shoulder into long, thick strips, with the grain.
- Lightly score the surface fat layer to help the marinade penetrate.
- Submerge the pork strips in the marinade and massage well to coat them.
- Cover the container with plastic wrap and refrigerate to marinate, turning the meat halfway through for even saturation.
- Preheat the oven, placing a rack in the center and a roasting pan underneath to catch the drippings.
- Lightly drain the strips and arrange them on the rack, then bake.
- Regularly baste the meat with the remaining marinade mixed with a little honey to create a glossy glaze.
- Flip the strips halfway through cooking and continue roasting until you get a caramelized surface that is slightly charred in places.
- Remove the meat from the oven and let it rest before slicing into thin rounds, then sprinkle with white sesame seeds and sliced scallion.
Nutrition
Per serving
- Energy
- 513.2 kcal
- Protein
- 38.72 g
- Carbohydrate
- 15.42 g
- Fat
- 32.16 g
- Fibre
- 0.65 g
- Calcium
- 10.45 mg
- Iron
- 0.4 mg
- Magnesium
- 18.33 mg
