Saturday, November 21, 2009

Cantonese Roast Pork (Char Siu)

Never have I ever thought of making Char Siu myself, always a dish to be bought at a restaurant. After making this though, it will be hard to resort back to restaurant made Char Siu. This is Hubby's favorite dish, he used to always get Char Siu take out from New Fortune in Rockville, MD and eat it for the week. When I stumbled upon this recipe on My Asian Kitchen, I was eager to take a shot at making it myself, especially when I found pork roast on sale at Giant Eagle this past Thursday. Most people use pork belly, some use pork loin or pork butt, but the pork roast I used was in my opinion perfect for Char Siu.

4-5 Ibs pork
5 tablespoon hoisin sauce
5-6 tablespoon dark soy sauce
3-4 tablespoon Chinese cooking wine
1 cup sugar, plus extra if you don't want to brush with honey or maltose
1 tablespoon salt
1 tablespoon 5 spice powder
1-2 drops of red food coloring (optional)
maltose or honey for brushing

1. Combine all seasoning with pork in a large container. Marinade pork for 5 hours or overnight in fridge (preferably overnight).
2. Heat oven to 375 degrees F. Prepare a baking tray with aluminum foil over it. Place marinated pork on the baking tray, bake pork for 30 minutes, then turn the other side, baste and bake for another 30 minutes.
3. Change setting to broil, roast the pork for another 5-10 minutes or until it is charred, not burnt.
4. Remove roast pork from oven, brush with maltose or honey to give a glossy shiny look. Cut and serve as appetizer or main dish.


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