Char Siu (Barbecue Pork)
Ingredients: chassio sauce, green onion white part, ginger, oil, rice wine · 1500 min cook time · 420kcal · $26.70
Ingredients
1jar chassio sauce, 2stalks green onion white part, 1piece ginger, 1tablespoon oil, 2tablespoons rice wine, 1cup water, 0.25cup soy sauce, 2teaspoons dark soy sauce, 10pieces star anise, 2sticks cinnamon or cassia bark, 0.5teaspoon sha jiang or sand ginger powder, 1piece dried tangerine peel, 1pinch whole cloves, 1piece black cardamom, 1piece licorice root, 2tablespoons rock sugar, 1tablespoon red fermented tofu liquid, 2tablespoons red miso, 0.25teaspoon red yeast rice, 3tablespoons maltose, 1kg pork boston butt or pork neck, 2tablespoons honey
Instructions
1. Mince the white part of the green onion and ginger. Fry on medium heat in oil for about a minute until fragrant.
2. Add rice wine, water, and soy sauce (including dark soy sauce) to the pan.
3. Add star anise, cinnamon bark, and other spices. Let it simmer on low for at least 30 minutes up to 60 minutes to make the luwei braising base.
4. Strain out the aromatics and spices, reserving 3/4 cup of the liquid.
5. Mix 3/4 cup of the reserved liquid with rock sugar, sand ginger powder, red fermented tofu liquid, red miso, and red yeast rice. Simmer until the rock sugar dissolves.
6. Stir in the maltose syrup until combined and jar up your homemade char siu sauce.
7. Cut pork into strips about 1 inch high and 2 inches wide. Poke holes in the pork to help the marinade seep in.
8. Marinate the pork in a mixture of 3 parts char siu sauce and 1 part soy sauce inside a ziplock bag overnight or up to 48 hours.
9. Roast the pork in an oven preheated to 275 degrees Fahrenheit for 1 hour, or use a two-zone charcoal grill setup.
10. Baste the pork three times during cooking with a mix of char siu sauce and honey every 15 to 20 minutes.
11. Brush the cooked char siu with a little more char siu sauce and oil, then let rest for at least 30 minutes before chopping.
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