Char Siu|This Is Why I’m Full
I’m personally not the biggest fan of pork (with the exception of BACON obviously) but my fiancee LOVES it, so I endeavored to find a recipe that both of us could enjoy, and boy did I find one! The flavors in this dish are absolutely fantastic! I didn’t put the oyster sauce in (my fiancee freaked when I said the word oyster) I have never liked any pork dish as much as I loved this.
It tasted like food from a Chinese restaurant! It was amazing, we made some fried rice to go with it because fried rice is one of my favorite foods.
Let us know what you think of our Char Siu and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 1 lb Pork Shoulder or Collar
- 2 tbsp Oil
- 1 cup Water
- For the Marinade
- 1 tsp Salt To add later
- 1 tsp soy sauce
- 1 tsp white pepper
- 2 tbsp maltose
- 2 cubes red fermented bean curds
- 2 tbsp Sugar
- 2 tbsp oyster sauce
- 1 tbsp chinese wine
- 1 tbsp peanut oil
- Clean and dry pork.
- Mix all the ingredients for the marinade (except salt) and marinate pork over night.
- Add salt to marinated pork 30 minutes before cooking.
- In a medium wok, heat peanut oil over medium heat. Brown pork on all sides. Add marinade and water. Simmer over low heat for about 45 minutes until marinade thickens to form sauce.
- Meanwhile, heat oven to 350 degrees
- Brush the meat with the sauce and remove from wok. Remove excess oil and further thicken the sauce if required.
- Bake pork in oven until the sides are nicely charred, about 5-10 minutes each side.
- Remove and let Char Siu rest before slicing and serving.