Chinese Dhises Recipe: Char Siu – Chinese Barbecued Pork Recipe – Char siu (cha siu, casiu, ca sau, chasio, chashao, or char siew). in Hong Kong and China, this dish is a popular way to give flavor and serve pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat (Guangdong).
This dish has spread around the world brought by Chinese immigrants and have experienced fusion process (merging) with many local dishes. In Indonesia, Indonesia, this dish underwent a fusion with the method Cook archipelago, becoming a fusion dish which became very popular in the Netherlands, so in the language of the Netherlands the fusion dishes ever called by the name of Indonesian language, namely pig roast.
- 1 1/2 tbsp brown sugar (white also ok)
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp light soy sauce (Note 1)
- 1 tbsp soy sauce (Note 1)
- 1 tsp five spice powder (Note 2)
- 1 tbsp oil (vegetable or canola) (Note 3)
- 2 tsp red food colouring , optional (Note 4)
- Mix Marinade ingredients in a bowl.
- Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).
- Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours (3 hours is the bare minimum).
Preheat oven to 160C/320F.
Line a tray with foil and place a rack on top (recommended but not critical).
Remove pork from the marinade, save Marinade. Place pork on rack.
Roast for 30 minutes.
Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.