Char Siu Pork
Roast Ingredients:
| English Name | Chinese Characters | Phonetic (Pinyin) | Best Substitute(s) | Amount (Metric) |
|---|---|---|---|---|
| Pork Collar / Butt | 梅肉 / 猪肉 | Méi ròu / Zhū ròu | Pork belly or skinless chicken thighs | 1.13 kg |
| Light Soy Sauce | 生抽 | Shēng chōu | Regular soy sauce | 1 part* |
| Char Siu Marinade | 叉烧酱 | Chā shāo jiàng | None (from Part 2) | 3 parts* |
| Maltose | 麦芽糖 | Mài yá táng | Honey | For Glaze |
| Cooking Oil | 食用油 | Shí yòng yóu | Any neutral oil (canola, peanut, etc.) | For brushing |
Quick Summary: This recipe details how to create authentic Char Siu by marinating pork collar and then slow-roasting it on a grill with a sweet maltose glaze.
Source: Unknown
>> servings: 2
Cut the @Pork Collar / Butt{1.13%kg} into long, 4 cm thick strips. Poke holes all over the pork strips with a #fork{} or #needle tenderizer{} to allow the marinade to penetrate deeply.
In a #ziplock bag{} or container, mix @Char Siu Marinade{} and @Light Soy Sauce{} in a 3:1 ratio, ensuring enough total volume to coat the meat. Place the pork in the mixture, ensuring it is fully coated. Marinate in the refrigerator for ~{24%hours} to ~{48%hours}.
Set up a #charcoal grill{} for two-zone, indirect cooking. Place a #Dutch oven{} or a #drip pan{} with a little water on the cool side of the grill.
Thread the marinated pork strips onto heavy-duty #skewers{}. Cover the exposed top ends of the skewers with wet paper towels to prevent them from burning. Hang or suspend the skewers over the Dutch oven on the cool side of the grill.
Cover the grill and cook. Prepare a glaze by gently warming equal parts leftover Char Siu Marinade and @Maltose{} until thin enough to brush. Every ~{15%minutes} to ~{20%minutes}, baste the meat with this glaze.
Roast for roughly ~{90%minutes} total, or until the pork reaches an internal temperature of 67°C and the exterior is beautifully charred and caramelized.
Remove the skewers from the grill. Give the meat one final, light brush with the Char Siu marinade and a dab of neutral @Cooking Oil{} for ultimate gloss. Let the pork rest, still hanging if possible, for ~{30%minutes} to ~{45%minutes} before slicing against the grain.