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Feb. 12th, 2023 11:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Easy Char Siu.
500 g pork shoulder
2 cloves garlic (Ha! I used... more.)
marinade:
4 tsp soy sauce
1/2 tsp white pepper
1 Tbsp hoisin sauce
2 cubes red fermented bean curd, mashed
1 Tbsp honey
1 Tbsp rice wine or sherry
1/2 tsp Chinese five-spice (Because I loathe anise, I used 1/4 tsp cinnamon, 1/4 tsp ground fennel, pinch each cloves and white pepper)
Slice pork into strips 1" thick and 2" wide and put into a nonreactive container. Combine the marinade ingredients and stir together over low heat. Cool, then mince and stir in the garlic. Massage the marinade into the pork. Cover and marinate for 5-6 hours or overnight.
Heat the oven to 425º. Bring the pork back up to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan underneath with a cupful of hot water. Roast for 20 minutes, basting with the reserved marinade occasionally. Reduce the oven to 350º and roast for a further 15 minutes, until the meat reaches 165º F internally.
Cool the pork briefly, then cut into bite-size pieces. Garnish with scallions and serve as an appetizer or with steamed rice as a light meal.
What worked: I made this for bao buns. It was good with green onions and hoisin sauce.
What didn't: Pulled pork with char siu spicing would have been better than small cubes, texture-wise. We were (and still are) out of red food coloring to make it the traditional color.
Will I make it again? Maybe.
500 g pork shoulder
2 cloves garlic (Ha! I used... more.)
marinade:
4 tsp soy sauce
1/2 tsp white pepper
1 Tbsp hoisin sauce
2 cubes red fermented bean curd, mashed
1 Tbsp honey
1 Tbsp rice wine or sherry
1/2 tsp Chinese five-spice (Because I loathe anise, I used 1/4 tsp cinnamon, 1/4 tsp ground fennel, pinch each cloves and white pepper)
Slice pork into strips 1" thick and 2" wide and put into a nonreactive container. Combine the marinade ingredients and stir together over low heat. Cool, then mince and stir in the garlic. Massage the marinade into the pork. Cover and marinate for 5-6 hours or overnight.
Heat the oven to 425º. Bring the pork back up to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan underneath with a cupful of hot water. Roast for 20 minutes, basting with the reserved marinade occasionally. Reduce the oven to 350º and roast for a further 15 minutes, until the meat reaches 165º F internally.
Cool the pork briefly, then cut into bite-size pieces. Garnish with scallions and serve as an appetizer or with steamed rice as a light meal.
What worked: I made this for bao buns. It was good with green onions and hoisin sauce.
What didn't: Pulled pork with char siu spicing would have been better than small cubes, texture-wise. We were (and still are) out of red food coloring to make it the traditional color.
Will I make it again? Maybe.
