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Char Siu (or chinese BBQ red meat), is one of the most famous chinese or Cantonese foods and one of the maximum ordered dishes in restaurants. With simple components you may have on your kitchen cupboards, this Char Siu recipe is a breeze!
Ingredients
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- 2 tablespoons Chinese Shaoxing wine (rice vinegar or a dry sherry can be used instead)
- 2 tablespoon honey
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 3/4 teaspoon red food colouring (optional for that beautiful red colour)
- 1 ⁄2 teaspoon Chinese five spice powder
- 6 pork belly/spare ribs
- 1 shallot , to garnish
- Additional Glaze (Optional):
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1 tablespoon Chinese wine (Shaoxing -- or dry sherry)
- 1 tablespoon honey
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1/4 teaspoon Chinese five spice powder
- 1/4 teaspoon red food colouring
Instructions
- integrate hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk properly to mix. Pour half of the sauce into a jug and reserve for later. add the pork into the bowl with the last sauce. Rotate to cover absolutely and marinate within the fridge for 1-3 hours, or cover and refrigerate overnight for first-rate effects.
- After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. area red meat onto pan and grill/broil for 30 minutes on one side, basting two or three instances with the reserved marinade. Rotate with tongs and baste once more with the marinade twice once more at the same time as grilling/broiling.
- take away from oven and allow to cool.
- If you want additional glaze, integrate all the (more) glaze ingredients right into a small saucepan. carry to a boil; lessen warmth and permit to simmer for approximately 5-eight mins until the sauce has thickened (preserve your eye on it as it is able to burn without difficulty if the warmth is just too excessive). put off from warmth and allow to chill slightly.
- reduce pork into thick slices to serve. Serve over steamed rice and/or greens with the extra glaze.
