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
Char siu is excellent in egg rolls, wonton soup and is a integral part of char siu bao.
Oh wow. I have been meaning to make these for a long time but never got round to it. Thanks for reminding me. I love char siu bao. I love it best when the buns are fluffy.
I can smell the wonderful aroma of the steamed buns from here…
I know this post is a about a year old, but I was wondering what golden syrup is? Thanks!
Joanna-There is a detailed description of golden syrup in the FAQ section.
We made this, and it was amazing! Really great as a dish itself, but we’ve also made the Char Siu Bao, the Won Ton Soup, and the Chow Fun with this–all to geat success!
How different would this be if one used chicken?
Are you kidding?