Char Siu Marinade
Marinade Ingredients:
| English Name | Chinese Characters | Phonetic (Pinyin) | Best Substitute(s) | Amount (Metric) |
|---|---|---|---|---|
| Lushui | 卤水 | Lǔ shuǐ | None | 180 ml |
| Chu Hou Paste | 柱侯酱 | Zhù hóu jiàng | Hoisin sauce or red miso | 45 ml |
| Red Fermented Tofu | 南乳 | Nán rǔ | White fermented tofu + extra soy/sugar | 15 ml (with liquor) |
| Sand Ginger Powder | 沙姜粉 | Shā jiāng fěn | Ginger powder mixed with a tiny pinch of white pepper | 2.5 ml |
| Red Yeast Rice Pwd. | 红曲米粉 | Hóng qū mǐ fěn | Red food dye or sweet Hungarian paprika | 1.25 ml |
| Rock Sugar | 冰糖 | Bīng táng | Granulated sugar or light brown sugar | 50 g |
| Maltose | 麦芽糖 | Mài yá táng | Honey or brown rice syrup | 45 ml |
Quick Summary: A rich and complex marinade for classic Chinese BBQ pork, featuring fermented tofu, Chu Hou paste, and maltose for a signature sweet and savory flavor.
Source:
>> servings: 2
In a #saucepan{}, combine @Lushui{180%ml}, @Chu Hou paste{45%ml}, @Red fermented tofu{15%ml} (mash the tofu blocks slightly), @sand ginger powder{2.5%ml}, @red yeast rice powder{1.25%ml}, and @rock sugar{50%g}.
Simmer gently over medium-low heat, stirring frequently, until the rock sugar is completely dissolved and the sauce begins to thicken slightly.
Remove from the heat and immediately stir in the @maltose{45%ml} until perfectly smooth.
Allow the marinade to cool completely before using. Store any excess in a #sealed glass jar{}.