Char Siu
Quick Summary: This recipe details how to make authentic charcoal-grilled Char Siu, complete with a from-scratch marinade and lushui base.
Source: Traditional
>> servings: 2
-- This recipe includes instructions for a homemade Char Siu sauce. If using bottled, skip to the "Marinating Process" section.
-- Char Siu Sauce Ingredients
@Green onion whites (minced){1/2%cup}
@Ginger (minced){1/4%cup}
@Water{2.5%cups}
@Light Soy Sauce{3.33%tbsp}
@Dark Soy Sauce{2%tsp}
@Shaoxing Rice Wine{1/4%cup}
@Star anise{8-10%items}
@Cinnamon/Cassia bark{2%sticks}
@Whole Cloves{12%items}
@Black Cardamom{2%pods}
@Rock sugar{50%g}
@Shajiang (galangal){1/2%tsp}
@Red Miso{3%tbsp}
@Red Fermented Tofu liquor{1%tbsp}
@honey{3%tbsp}
-- Optional Sauce Ingredients
@Ground Red Yeast Rice{1/4%tsp} or @sweet Hungarian paprika{1.5%tsp}
@Dried Tangerine Peel{1%peel}
@Liquorice root{8%slices}
@Luohanguo{1/2%dried fruit}
-- Roast Ingredients
@Pork (Boston Butt/Pork Belly/Pork Neck){2.5%lbs}
@Char Siu sauce (bottled/homemade){1%bottle}
@Light soy sauce{3%tbsp}
@Honey{3%tbsp}
-- Char Siu Sauce Process (Lushui)
Fry @Green onion whites (minced) and @Ginger (minced).
Add @Shaoxing Rice Wine, @Water, @Light Soy Sauce, @Dark Soy Sauce, @Star anise, @Cinnamon/Cassia bark, @Whole Cloves, and @Black Cardamom.
Simmer for ~timer{30-90%minutes}.
Strain out the spices and aromatics to create the lushui.
-- Char Siu Sauce Process (Marinade)
In a #pot, add lushui{3/4%cup}, @Red Miso, @Red Fermented Tofu liquor, @Shajiang (galangal), optional @Ground Red Yeast Rice, and @Rock sugar.
Simmer until the sugar dissolves.
Remove from heat and stir in @honey.
Pour into a #jar{} to store.
-- Marinating Process
Cut @Pork (Boston Butt/Pork Belly/Pork Neck) into strips.
Create the marinade by mixing 3 parts @Char Siu sauce (bottled/homemade) with 1 part @Light soy sauce.
Poke holes in the pork strips. Place in a #bag{} and marinate for ~timer{4-48%hours}.
-- Charcoal Grill Roasting Process
Prepare a #charcoal grill{} with two zones. Place a #Dutch oven{} on the cool side.
Skewer the Char Siu strips on #skewers{}. Cover the tops of the skewers with a wet #paper towel{}.
Hang the skewers over the Dutch oven.
Periodically baste with a 1:1 mixture of Char Siu sauce and @Honey.
Cook for ~timer{90%minutes}, or until the internal temperature reaches 67°C (150°F).
Brush with Char Siu sauce and @oil{}. Let rest in the hanging position for ~timer{30-45%minutes}.