Have you ever wondered how you can reproduce the flavor of the beef and pork kabobs you get from the local Chinese takeout place? Or how to make that beautiful red diced pork they add to pork fried rice? Look no further, this is it!!!
The meat is inexpensive, the technique is care free, and the taste is amazing. Chinese Roasted pork, pronounced Char Siu, is served all across Asia, but originates in the Guangdong region of China, known for their Cantonese flavors While some of the ingredients are standard asian fare it is the hoisin sauce and five spice powder that take center stage. Hoisin is a dark-colored sweet and spicy sauce made of soybeans, garlic, fennel and red chili peppers. It is used in the marinade and then used to baste the meat is it roasts in the oven.
You can also cook it the original way by smoking the whole piece of pork on the indirect heat for a few hours. The oven method allows you to cut it into strips and get more of that deep red color on the meat. The red color can be achieved in two ways: Red bean curd paste or red food coloring. If you don’t have these ingredients on hand you can skip both. The flavors will be great, it just won’t have that amazing color.
Print Recipe
Chinese Roasted Pork (Char Siu) for Pork Fried Rice
Instructions
1. Trim any large fat pieces from the pork, but leave small slivers around the edges if possible. This fat will melt as the meat cooks. Cut your pork lengthwise, against the grain into 2-inch strips. Set aside.
2. Add all of your remaining ingredients into a medium size mixing bowl. Whisk until everything is fully incorporated.
3. Add meat strips to the bowl and work them into the marinade until all the meat has been coated (you can also use a large Ziploc bag). Cover the bowl and let the meat marinate for 24 hours for optimal flavor.
4. If you used the bean curd paste or food coloring you will notice the amazing color when you pull it our of your refrigerator. Don't worry if you didn't use it. The flavor will still be the same, just not as pretty. Let you meat rest at room temperature for about 20 before turning on your oven. Set the oven at 425 degrees.
5. Line a baking sheet with aluminum foil and place a cooling rack on top. This allows airflow under the meat to get a crisp texture all the way around. Pour a 1/2 cup of water into the bottom of the sheet pan to mitigate any smoke the dripping marinade may create. Add your meat to the cooling rack, ensuring that you space the meat out.
6. Place in the oven and roast for 20 minutes. Remove and baste with the reserved hoisin sauce. Add back to the oven for another 20 minutes. Flip and baste the top side with more hoisin. Bake for another 15-20 minutes. Remove from oven and let cool for 15-20 minutes to let the juices in the meat set up. Use a sharp knife to dice the meat into small, fried rice sized chunks or cut the meat into 1/2" strips to eat over vegetables, steamed rice, or buns.
7. If dicing into cubes you can separate into 1/2 lb. bags and freeze for later use. The pork can be use as a replacement to the shrimp in my St. Louis Style Shrimp Fried Rice. Enjoy!!!
**DON'T HAVE TIME TO MAKE THE MARINADE FROM SCRATCH? TRY THIS NOT SO AUTHENTIC ALTERNATIVE SOLD AT LOCAL ASIAN GROCERY STORES**
NOH Chinese Barbeque (Char Siu) Marinade Packet
