Sunday, August 15, 2010

Char Shiu - BBQ Pork and Home Made Char Shiu Sauce

Yeah yeah, I have always been telling people to just use the Char Shiu sauce out of the jar.
Add a bit of honey and dark soy, you are on your way.
But making own Char Shiu sauce can be fun, you can vary the ingredients and adjust to personal taste.

After all, Char Shiu is just Cantonese Barbeque Pork.

Anything goes yeah? as long as the family eat it, or, friends.

Made this earlier during the week, Char Shiu, is one of the easiest Cantonese style roasts, however, you do need to plan one day ahead.

Char Shiu – BBQ Pork
• ¼ cup dark soy
• 750 Pork Neck (I used Scotch Fillet this time)
• ¼ cup light soy
• 1.5 tbsp maltose
• 2 tsp raw sugar
• 1 tbsp dark miso (or dark bean paste – Dou Ban Sauce)
• 1/3 cup shao xin wine
• 1.5 tsp ginger powder
• 1.5 tsp 5 spice powder

Gently simmer all marinate materials, maltose need to be melted down to combine.
Cut pork in 2” width stripes, marinate in sauce over night (24 hours or more), turn if not all soaked.

Brush on honey and roast on rack in 180C oven for 45 minutes till ready. 

If the meat is getting dry, you can brush on a bit of sauce and honey during the roasting process.

That night, we served it with just some noodles.

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