![]() ![]() ![]() The dryness is especially significant if you used lean pork. The meat will become dry if you roast it at low temperature for an extended cooking time.Marinate the Char Siu for at least one to two days before barbecued for the best result.You can substitute it with rice wine, sherry or Shaoxing wine. Rosoliorosoglio 玫瑰露酒 is the most common type of wine for barbecue in China.There is a famous sauce called Lee Kum Kee Char Siu sauce that is available internationally. I prefer a simple sauce that will not overshadow the flavor of the barbecue pork. The Char Siu sauce in this recipe is a very basic one.You can use pork belly if you like the fatty taste as in this recipe, or the juicy tenderloin with marbled texture. However, the most common part of the pork is the pork shoulder. You can use different cuts of pork to make Char Siu, and you will find Char Siu pork belly, Char Siu pork tenderloin, and even Char Siu Chicken should you want something different.However, it will not affect much of the final result. You can omit it, but the color of the Char Siu will not be so intense. The purpose of red yeast rice is to provide the signature mahogany color of Char Siu.12 Tips to make the best Char Siu at home Preparation Naturally, this recipe is written base on the second method. This approach is closer to the traditional way, and I find that the result is better than the first one. The second method is to grill it in an oven over high heat, and basting the meat with honey or maltose repeatedly. The pork without the marinate Japan-fried until it is dry, fragrant and slightly charred. Then remove the excess marinade as the sauce when served. The first method is to marinate the pork for a day air two, then stewing the pork in a wok along with the marinade under it is tender. I found two methods to make Char Siu at home that is as yummy as in any Chinese restaurants. Is that possible? Various methods are suggested We need a method suitable for most households with a result tastes just light the store bought Char Siu. However, this might not be feasible for most home cooks. The authentic Char Siu recipe requires to hook up the pork and cooked over charcoals. How to make the mouth-watering Char Siu at home The greatest secret, however, is the flashback of the childhood memory tightly interweaved into multiple layers of flavor, like the food critic Anton Ego overwhelmed with emotion enjoying Ratatouille in the movie. I assume it results from the right amount of ingredients coupled with marinating and the grilling. The ingredients for the seasoning are simple- soy sauce, oyster sauce, ginger and the like. It is hard to explain why I like Char Siu so much. When you take a bite to a piece of Char Siu, you will first taste the sweetness of the maltose, followed by the aroma of the slightly charred flavor, and finally, succumb to the juicy and succulent meat marinated for hours. The meat is tender and moist inside with the slightly charred and caramelized on the outside. This unadorned dish can is available in every corner of the street, and each restaurant boasted to have the best secret recipe for the barbecue pork.Ī good Char Siu should have a glossy surface with the trademark dark mahogany color. What makes Char Siu such an incredible delicacy?Ĭhar Siu is the Chinese barbecue pork famous among the region of Guangdong and Hong Kong. My diverted palate stretching from the healthy Japanese cuisine to the fiery and spicy Indian curry, and occasionally sampled the traditional Nyonya kuih and pungent tofu from Taiwan.ĭespite the varieties of food, Char Siu remains the most regular food on my food list, simply because there is a nostalgic emotion involved, that it is the first Chinese street food that I ever tasted. I began to appreciate different types of food as we lived in a multiracial campus with friends from all races. My college years and beyondįast forward to my colleague years away from home in Penang. What I can remember was the taste was heavenly, and eating the plain rice with a massive amount of sauce as the topping. The meat was succulent and tender the gravy was a combination of soy sauce, oyster sauce, and some other ingredients I did not know when I was young. It did not sound like a huge reward, but it finally unfolded the mysterious flavor Char Siu that has been bothering me for a very long time. The day I had my first bite of Char Siu eventually arrived when my teacher took us for lunch after we won an inter-school table tennis competition. Char Siu was not on the menu since my mother did not know how to make it. ![]()
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