Honey Grilled Pork (Char Siu or Char Siew). "Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey. Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
A Classic Chinese Delicacy: Char Siew, Chinese Barbecue Pork 叉烧 "Char Siew " literally means "fork burn / roast" after the traditional cooking method for the dish.
It is of Cantonese origin where pork meat is marinated and then roasted in the oven to a charred and sticky sweet perfection.
Char siu literally means "fork roasted" (siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire [citation needed].
You can cook Honey Grilled Pork (Char Siu or Char Siew) using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Honey Grilled Pork (Char Siu or Char Siew)
- Prepare 0.5 kg of pork armpit.
- Prepare of Brine.
- It's 5 ml of salt.
- Prepare 1 litre of water.
- You need of Marinade.
- Prepare 1.5 tbsp of honey/maltose.
- Prepare 2 tbsp of brown sugar.
- You need 2 tbsp of oyster sauce.
- It's 2 tbsp of Chinese cooking wine/ Shaoxing/ Hua Diao.
- You need 1 tbsp of dark soy sauce.
In ancient times, wild boar and other available meats were used to make char siu. There is a technique to cutting pork that I learned from my father. First, find where the meat has the fat and the membrane between the muscle, and use a sharp knife to cut and separate them. Growing up in the Catskills, the first time I saw this Chinese BBQ pork, or char siu, was at the Holiday Inn of all places.
Honey Grilled Pork (Char Siu or Char Siew) instructions
- Brine: Rinse meat and soak into brine for 2 hours..
- Marinade: Mix ingredients well over boiling water. Easier to dissolve the sugar and stir the maltose. · When marinade is ready, cool it for 5-10 minutes. · Rinse and pat dry the meat. · Marinade meat in a zip lock bag overnight. (You may marinade for 6 hours.).
- Grill: 200 degrees Celsius, grill and fan mode. · Simmer remaining marinade (from zip lock bag) over small heat until it becomes thick. · Brush meat with marinade and grill for 8-10 minutes on each side. Brush every 3-5 minutes..
- Note: Brine is optional. It is to keep the meat moist and tender and remove boar taint. You may soak for 6 hours. · For a more charred surface or taste, try grilling at 170 degrees Celsius, 12-15 minutes each side. (I HAVE NOT TRIED THIS BEFORE) · Honey or maltose is optional. It can give a lacquer look. · Dark soy sauce is optional. It can give a dark colouring look..
My father, the hotel restaurant's head chef at the time, used a closely guarded recipe of Chinese sauces, lots of garlic, and spices to make his classic char siu. Brush the remaining char siu sauce on the pork and grill them over fire on an outdoor grill. You may also grill them over fire on a gas cooktop. Sticky Chinese Barbecue Pork Belly (Char Siu), is one of the most popular pork dishes in Chinese/Cantonese cuisine and one of the most ordered dishes in restaurants. My addiction to this Sticky Chinese Barbecue Pork Belly is my husbands fault.
