Best Char Siu Cantonese Roast Pork Recipes

Char Siu (Cantonese Roast Pork) image

Provided by Marsha Gardner

Number Of Ingredients 9

2 1/2 lb pork without bones or rind, shoulder or leg cuts (i often use pork tenderloin)
2 Tbsp runny honey
MARINADE
2 Tbsp hoisin sauce
2 Tbsp ground yellow bean sauce
4 Tbsp soy sauce
6 Tbsp sugar
1 Tbsp shaohsing wine or medium-dry sherry
1 tsp kosher salt

Steps:

1. Divide the pork into 4 strips. Leave any fat on, because it is delicately succulent when roasted.
2. MARINADE: In a large bowl mix together the sauces, sugar, wine or sherry and salt. Put pork in an let marinade for 4 hours, turning every 30 minutes.
3. Preheat oven to 375-degrees. Place the strips side by side on a wire rack in the top third of the oven with a tray of water beneath to catch juices. (Prevents burning of juices and keeps pork moist)
4. Roast for 25-30 minutes, at the end of that time the pork should reddish brown on top. Remove from oven and dip each piece back in marinade and return to oven with the bottom side up.
5. Lower oven temperature to 350-degrees and continue to roast for another 25-30 minutes. Insert a chopstick into thickest part and if no oink juices run out the pork is cooked.
6. Transfer to another wire tack. Immediately brush all over with honey, making sure not to neglect crevices. Carve into slices and serve.
7. Char Siu is delicious hot or cold, it's a versatile ingredient and can be stir-fried with vegetables or mixed with fried rice or used as a topping on noodles.
8. Shaohsing wine, yellow bean sauce and hoisin are found in an Asian market.

CANTONESE ROAST PORK (CHAR SIU) image

Provided by Jo Anne Sugimoto

Categories Roasts

Number Of Ingredients 8

1 1/2 lb pork belly, unsliced
2 Tbsp rice wine
2 Tbsp soy sauce
2 Tbsp sugar
3 clove garlic, minced
1 Tbsp hoisin sauce
1/2 tsp chinese five spice powder
2 Tbsp honey

Steps:

1. In a large bowl, mix together the rice wine, soy sauce, sugar, garlic, hoisin sauce and chinese five-spice powder.
2. Rub pork belly with marinade mixture and marinate for 2 to 3 hours in the refrigerator.
3. Preheat oven to 325 degrees.
4. Rub excess marinade of the pork belly, not all of it. Place the pork belly in a roasting pan and roast it for 40 - 45 minutes.
5. Flip the pork belly over after 20 minutes and brushing honey on the surface.
6. The pork belly is done when the outsides begin to crisp and blacken and the center of the pork belly feels as firm as a tight fist.
7. Remove from the oven and let it rest for about 10 minutes then transfer to a cutting board and slice into thin pieces.
8. Serve with rice or noodles, or with won ton soup.