Authentic Cantonese Char Siu
Authentic Cantonese Char Siu featuring succulent, marbled pork shoulder marinated in a fragrant blend of fermented red bean curd, hoisin, five-spice, and Shaoxing wine, then roasted and basted to perfection with a sticky maltose glaze for iconic charred, caramelized edges.
Ingredients
- •2 lb pork shoulder (or pork collar), cut into 2-inch wide strips
- •2 cubes fermented red bean curd (nam yu), mashed
- •1 tablespoon fermented red bean curd brine
- •2 tablespoon hoisin sauce
- •2 tablespoon light soy sauce
- •1 tablespoon dark soy sauce
- •2 tablespoon Shaoxing wine
- •0.25 cup granulated sugar
- •4 garlic cloves, finely minced
- •1 teaspoon fresh ginger, finely grated
- •0.5 teaspoon Chinese five-spice powder
- •0.25 teaspoon ground white pepper
- •1 teaspoon toasted sesame oil
- •3 tablespoon maltose (or honey) for basting glaze
- •1 tablespoon hot water
Instructions
- 1.
Using a fork or meat tenderizer, pierce the pork shoulder strips all over to allow the marinade to penetrate deeply into the meat.
- 2.
In a medium bowl, combine the mashed fermented red bean curd, bean curd brine, hoisin sauce, light soy sauce, dark soy sauce, Shaoxing wine, granulated sugar, minced garlic, grated ginger, Chinese five-spice powder, ground white pepper, and toasted sesame oil. Whisk until the sugar has completely dissolved.
- 3.
Place the pork strips into a large zip-top bag or shallow dish and pour the marinade over the pork, reserving 3 tablespoons of marinade separately for glazing. Massage the marinade thoroughly into the meat, seal, and refrigerate for at least 8 hours, preferably up to 24 hours.
- 4.
Remove the pork from the refrigerator 30 minutes prior to cooking to bring it to room temperature. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and place a sturdy wire rack on top. Pour 1 cup of hot water into the bottom of the baking sheet to prevent dripping fat from smoking.
- 5.
Arrange the pork strips on the wire rack in a single layer, ensuring space between each piece for even air circulation. Roast for 20 minutes.
- 6.
While the pork is roasting, prepare the glaze by whisking the maltose (softened in microwave for 10-15 seconds if needed) with the hot water and the reserved 3 tablespoons of marinade in a small bowl until smooth.
- 7.
Remove the pork from the oven and brush generously on all sides with the glaze. Flip the pork strips over and return to the oven to roast for an additional 15 minutes.
- 8.
Brush the pork once more with the remaining glaze. Switch the oven to the high broil setting and broil for 3 to 5 minutes, watching closely, until the glaze bubbles, becomes sticky, and develops signature dark caramelized char marks along the edges.
- 9.
Transfer the pork to a cutting board and allow it to rest for 8 to 10 minutes. Slice diagonally into 1/4-inch thick slices and serve warm over steamed jasmine rice.
Tips
- 💡Pork collar (mui choi yuk) or marbled pork shoulder/butt delivers the juiciest texture with the ideal balance of lean meat and melting fat.
- 💡Traditional red fermented bean curd imparts authentic umami depth and a natural ruby tint without requiring red food coloring.
- 💡Maltose provides the quintessential high-gloss, thick lacquer crust characteristic of Hong Kong barbecue shops, though raw honey can be substituted in a pinch.
- 💡Adding water to the bottom drip pan catches falling drippings, preventing smoking and keeping the oven environment humid for tender meat.
Recipe from TheCookbook.ai
Created by Basil Roux