Char siu is a beloved staple of Cantonese cuisine, originating in Guangzhou and symbolizing the rich culinary traditions of Southern China. This succulent roasted pork dish is characterized by its vibrant red exterior, achieved through a complex marinade of fermented bean curd, five-spice powder, and maltose. The technique of hanging meat in specialized ovens creates a unique caramelized exterior while maintaining incredibly tender meat.
Ingredients
- 2 lbs pork belly or pork shoulder
- 3 tablespoons hoisin sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons maltose
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon five-spice powder
- 1 tablespoon red fermented bean curd
- 1 teaspoon white pepper
- 2 tablespoons vegetable oil
Instructions
- Trim excess fat from pork and cut into long strips approximately 2 inches thick. Pat meat completely dry with paper towels to ensure proper marinade absorption.
- Combine all marinade ingredients in a bowl, whisking until smooth and completely integrated. Massage marinade thoroughly into meat, ensuring complete coverage.
- Cover and refrigerate meat for minimum 4 hours, preferably overnight, to develop deep flavor complexity.
- Preheat oven to 425°F and prepare a roasting pan with a wire rack to allow fat drippings.
- Remove pork from marinade, reserving remaining sauce. Place meat on wire rack and initially roast for 20 minutes.
- Reduce heat to 375°F, baste with reserved marinade every 10 minutes, rotating pan to ensure even cooking.
- Cook until internal temperature reaches 145°F and exterior is glossy and caramelized, approximately 45-55 minutes total.
- Remove from oven and let rest for 15 minutes before slicing against the grain into thin pieces.
Chef Tips
- For authentic color, add a few drops of red food coloring to marinade
- Can be stored in refrigerator for up to 4 days
- Best served with steamed white rice and stir-fried vegetables
- Avoid overcrowding pan to ensure proper caramelization
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