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Char Siu Pork Recipe and Facts

This recipe summarizes how to make char siu pork, a popular Chinese barbecue dish. It involves marinating pork shoulder overnight in a mixture of garlic, sugar, five-spice powder, hoisin sauce, rice wine, light soy sauce and dark soy sauce. The pork is then roasted for 35 minutes, basting it with the leftover marinade every 10 minutes, until it reaches an internal temperature of 60-63°C. It is served warm with rice, carrot and daikon salad, and fresh coriander.

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163 views2 pages

Char Siu Pork Recipe and Facts

This recipe summarizes how to make char siu pork, a popular Chinese barbecue dish. It involves marinating pork shoulder overnight in a mixture of garlic, sugar, five-spice powder, hoisin sauce, rice wine, light soy sauce and dark soy sauce. The pork is then roasted for 35 minutes, basting it with the leftover marinade every 10 minutes, until it reaches an internal temperature of 60-63°C. It is served warm with rice, carrot and daikon salad, and fresh coriander.

Uploaded by

joevin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Char siu pork

This is a popular Chinese barbecue dish, also common in Vietnam,


where it’s called thịt xá xíu. It is absolutely delicious with rice and
salad, in bánh mì (Vietnamese baguette sandwiches), in steamed
buns or just on its own as soon as you’ve sliced it. This recipe is
thanks to Andrea Nguyen, author of ‘Into the Vietnamese
Kitchen: Treasured Foodways, Modern Flavors’.

Serves: 4-6

1kg pork shoulder, in one piece


2 cloves garlic, minced
2 tbsps sugar
½ tsp Chinese five-spice powder
3 tbsps hoisin sauce
2 tbsps Shaoxing rice wine or dry sherry
2 tbsps light soy sauce
1 tbsp dark soy sauce
2 tsps sesame oil

1. Trim any large swathes of fat off the pork. Cut it into several fat strips – each approx 6-8” x 1½” x 1½”.
2. Whisk remaining ingredients together to make marinade. Add meat, turn to coat, cover and leave in
fridge overnight or for at least 6 hours. Turn occasionally.
3. Remove meat from fridge one hour before cooking. Heat oven to 250C, with a rack
positioned in the upper third. Line a roasting tin with foil and position a roasting rack
on top. Place meat on rack, spaced well apart. Reserve marinade.
4. Place tin in oven and roast for 35 mins. Every 10 mins remove roasting tin from oven
and, using tongs, dredge each piece of meat in the reserved marinade and return to
the rack, turned over. After 35 mins the meat should be beginning to char in places
and should read 60-63C on a meat thermometer inserted into the thickest part.
5. Let meat rest for 10 mins. Cut into slices on a slight angle and against the grain of the meat. (If any of
the meat is any pinker than a slight rosé in the centre, return it to the oven for a few minutes.) Serve
warm with jasmine rice, a zingy carrot and daikon salad and fresh coriander for garnish.

Anna Colquhoun – [Link] – July 2007


Pork facts:
Why has pork been the most commonly eaten meat in the world for 1000s of years?
 It’s the most prolific animal after the rabbit; one sow is said to bear 6.5 million descendants in just 12
years.
 They are the most efficient converters of carbohydrates into protein and fat; 100lb of feed increases a
pig’s weight by 20lbs of flesh. (Cows convert the same amount into just 7lbs.)
 And they’ll eat anything. Not as long ago as you might imagine pigs were allowed to roam wild in cities
such as New York and Naples – free street cleaning labour and free feed for pigs.
 You can (if you’re so inclined) eat almost every part of a pig, and many parts are easy to preserve: salt
pork, prosciutto, sausages, bacon, pancetta, paté, salami, chaps, head cheese, black pudding, jellied
trotters…

Sources:
Real Flavours, Glynn Christian, 2005

Anna Colquhoun – [Link] – July 2007

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