Char Siu Pork is a popular way to flavor and prepare barbecued pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat.
My ex-father-in-law (who was Chinese) used to without fail to go to Chinatown in downtown Johannesburg on a Saturday, and go to the Chinese deli and buy us a whole lot of dim sum and my favorite was always the Char Siu Pork. I always wanted to learn how to make it, and it took me years to finally get it down to how I remembered it. Particularly how they got it that red color. I found out that simple red food coloring was a perfectly good substitute for the juice of red bean curd.
- 2 pieces of pork fillet. Prick all over with a big fork.
- 2 TB juice of red bean curd (I used 2 tsp red food coloring)
- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp dark soya sauce
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 2 tbsp honey
- 4 tbsp brown sugar
- 1 large minced garlic clove
- 1 dash white pepper
- ¼ tsp five-spice powder
- Add the pork fillet to a ziplock bag. Mix all of the above and add them to fillets.
- Mix to coat and seal and refrigerate bag overnight or a few hours.
- Preheat oven to 200C.
- Place on a wire rack, with a tray lined with foil to catch the drippings.
- Roast for 25 minutes.
- Turn around and baste both sides and bake another 25 minutes.
- Brush with honey water (2 tbsp honey and 2 tbsp room temperature water) and bake another 1 minute).
Prepared, tried, and tested Melanie Kramar