Ingredients
-
1/4
-
2
-
1/4
-
1/3
-
1/4
-
1
-
1
-
1
-
2
-
1/4
-
-
-
-
-
Directions
Chinese Roast Pork (Char Siu), Sweet, delicious roast pork. Recipe adapted from my chef’s version at culinary school. If you follow all the steps, it’s the best char siu you’ll ever have. I am usually lazy and use the marinade on a pork roast, then glaze it at the end., Loved all the flavor on the meat. I will cook a little less next time but was so good. Served with fried rice. Wish I would have doubled the recipe. Wanted more for leftover to make Chinese buns., I was craving some roast pork lo mein and the char siu that was at the market didn’t appeal to me so I gave your recipe a whirl. I bought my pork at my local Asian market and had all the other ingredients on hand. I just pulled this out of the oven and had to try a piece – it is delicious! Now I have plenty to add to my other dishes that I like to make. Thanks for sharing your recipe.
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Steps
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1
Done
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First Day Preparation: |
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2
Done
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to Make the Marinade, Combine the First 8 Ingredients in a Freshly-Sanitized Plastic Container Just Large Enough to Hold the Pork Snug - or - in a Ziploc Plastic Bag. Reserve 1/4 Cup of Marinade For Glaze. Add the Pork, Turn Well to Coat, and Refrigerate at Least 24 Hours and not Longer Than 48 Hours. |
|
3
Done
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Second Day Preparation: |
|
4
Done
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Preheat Oven to 450f Set a Pan Filled With 1" Water on the Bottom Rack. |
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5
Done
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Combine the Honey, 2 Tbs. Soy, Sesame Oil, and 1/4 Cup Pork Marinade in a Small Saucepan and Bring to a Boil. Set Aside. |
|
6
Done
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Place Pork Strips on Broiler Pan and Put on Rack Above Water Pan. Roast 10 Minutes. |
|
7
Done
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Brush With 1/3 of the Glaze, Roast 10 Minutes More, and Then Lower the Heat to 350f |
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8
Done
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Brush With Half of Remaining Glaze and Roast 10 Minutes More. |
|
9
Done
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Brush With Remaining Glaze and Turn Off Oven. Remove from Oven After 5 Minutes and Cool to Room Temperature on a Rack (if Using For Bao; Otherwise, Serve It Up!). |
