Homemade sweet and savory char siu or roasted pork, there are many ways to enjoy it. Our favorite is simply with rice and a side of bok choy. You can use it as an ingredient for stir fry dishes, add as a topping for soups, make fillings for savory buns, and build yourself a char siu banh mi.
1.5-2 lbs boneless country style pork ribs, cut into strips ~6 inches long, 1 inches thick and 1.5 inches wide if it isn’t when you bought it.
1/2 tbsp rice wine
2 tbsp soy sauce
1 cube of red fermented beancurd (optional-replace with a pinch or two of salt if not using)
1 tbsp hoisin sauce
1 tsp sesame oil
1/2 tsp ground white pepper
1 tsp five spice powder
3 tbsp brown sugar
1 clove garlic, minced
2-3 drops red food coloring (optional)
1 tbsp honey
1 tbsp maltose (It gives char siu a shiny sheen but is completely optional. Use 2 tbsp of honey if you prefer.)
Combine all the marinade ingredients together in a small bowl.
Place the pork in a container large enough to hold the pork in one layer. Pour the marinade over the meat and coat evenly. Cover and chill for at least 3 hrs, preferably overnight.
Preheat oven to 350 F. Line baking sheet with parchment paper and place wire rack on top. Leave about 1 inch between the each strips of meats when arranging them on the rack. Reserve marinade. Roast the pork for ~20 min. Brush the reserve marinade on the top side. Turn and brush the marinade on the other side. Continue roasting the pork for another 20 min or so until the pork is cooked. When it’s cook, the marinade will be dry on the surface. If it’s still wet, it’s probably not quite done yet. To be safe, the internal temperature of cooked pork should read 145 degree F.
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