Cantonese barbecued pork, or Char Siu, is a beloved dish celebrated not only for its tender, succulent meat but also for its glossy glaze that glistens with a hint of sweetness. If you have ever wandered through the streets of Hong Kong or a bustling dim sum restaurant, you might have encountered this dish, beautifully hanging in the shop windows, beckoning you with its enchanting aroma.
Ingredients You Will Need
Before we embark on this culinary journey, let’s gather our ingredients for the marinade and the pork:
1. Pork: Choose pork shoulder or pork belly for the best results.
2. Marinade Ingredients:
4 tablespoons of hoisin sauce
2 tablespoons of soy sauce
3 tablespoons of honey (with an extra tablespoon for glazing)
1 tablespoon of Chinese rice wine or dry sherry
1 teaspoon of fivespice powder
1 tablespoon of garlic, minced
1 teaspoon of red food coloring (optional)
A pinch of salt and pepper to taste
3. Garnish: Sliced scallions and sesame seeds for an elegant finish.
StepbyStep Tutorial
Step 1: Prepare the Pork
Begin by selecting your pork cut. For optimum flavor and tenderness, pork shoulder or belly is ideal. Rinse and pat dry your chosen piece. Cut it into long strips, roughly 1.5 to 2 inches thick. This thickness allows the meat to cook evenly while retaining moisture.
Step 2: Whisk the Marinade
In a mediumsized bowl, combine the hoisin sauce, soy sauce, honey, rice wine, fivespice powder, minced garlic, red food coloring (if using), salt, and pepper. Whisk them together until smooth. This marinade is rich in flavor and creates that iconic sticky glaze we all adore.
Step 3: Marinate the Pork
Place your pork strips in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring each piece is well coated. Seal the bag tightly or cover the dish with plastic wrap. For the best results, let the pork marinate in the refrigerator for at least 4 hours, preferably overnight. This allows the flavors to penetrate deeply, resulting in that rich, authentic taste.
Step 4: Prep for Cooking
Preheat your oven to 375°F (190°C). If you have a wire rack, place it onto a baking sheet lined with aluminum foil. This setup will help the heat circulate around the meat and allow the drippings to collect below.
Step 5: Roast the Pork
After marination, remove the pork, letting the excess marinade drip off. Place the pork on the wire rack. Brush each piece generously with a little extra honey for that glossy finish. Bake in the preheated oven for about 2530 minutes, turning halfway through.
Step 6: Baste for Extra Flavor
In the last 10 minutes of cooking, baste the pork with the remaining marinade for an extra layer of flavor. This gives the pork an even more irresistible glaze and caramelizes the exterior beautifully.
Step 7: Broil for the Final Touch
Once cooking time is finished, switch on the broiler. Broil the pork for 23 minutes, but keep a close eye to avoid burning. This step ensures that your pork develops a crispy outer layer that contrasts perfectly with the tender meat inside.
Step 8: Slice and Serve
Once perfectly cooked and beautifully glazed, remove the pork from the oven and let it rest for a few minutes. Slice it into thin strips across the grain, allowing the juices to redistribute. Serve on a platter, garnished with sliced scallions and sesame seeds for a lovely finish.
Enjoying the Dish
Cantonese barbecued pork with honey sauce is best enjoyed with steamed rice, stirfried vegetables, or even as a centerpiece in a vibrant noodle salad. The balance of sweet and savory notes creates a harmonious blend that will surely transport your taste buds to the heart of Cantonese cuisine.
Immerse yourself in this charming dish, and enjoy the cooking process as you create an authentic taste of Cantonese heritage.