January 28, 2007

Char Siu (Chinese Barbecued Pork)


1.5 lbs boneless pork rib, trimmed of excess fat and cut into 3 inch wide strips
1/4 cup soy sauce
1/4 cup hoisin sauce
3 tablespoons rice wine
2 tablespoons golden syrup
1 tablespoon sugar
1 tablespoon sesame seed paste
1 tablespoon grated lime peel
1 teaspoon grated ginger
1 teaspoon minced garlic
1 teaspoon sesame oil
1/2 teaspoon 5 spice powder
juice of 1/2 lime
few drops red food dye (optional)

Warning: the pork needs to marinate overnight, so make this before you want to serve it.

In a medium bowl, combine all of the ingredients except for the pork. Whisk together to form a thick sauce. Place the pork into a ziplock bag and add the marinade. Refrigerate over night. The next day, preheat the oven to 350. Remove the meat from the marinade, reserving the marinade. Place the pork on a a foil lined baking pan and bake for 30 minutes uncovered. Flip the meat over and bake an additional 45 minutes, basting occasionally with reserved marinade. Cut into thin slices or chunks

My thoughts:

Char siu is excellent in egg rolls, wonton soup and is a integral part of char siu bao.