Char Siu

This recipe has nothing to do with recently observed holidays, but I don’t celebrate Christmas anyway, so…here’s some pork! I’ve made this recipe a few times, and it’s super easy and delicious. Kyle and Alex hadn’t had it before, and both thought it was restaurant-good. It’s pretty much that red pork you get at Chinese restaurants, but without the food coloring.

Ingredients:

  • 2 1/2 pounds pork butt
  • 3/4 cup hoisin sauce
  • 1/2 cup soy sauce
  • 1/2 cup rice wine/dry sherry
  • 1/3 cup honey
  • 1 tablespoon sugar
  • 1/4 teaspoon ginger powder

Cut the pork into 1/2 inch thick strips. I asked the man at the meat counter to do this, which was a tremendously good idea – so much simpler!

Combine all the other ingredients in a large bowl and stir well. Add the meat and make sure each slice has gotten covered in the sauce.

Marinade in the fridge for 2 to 24 hours the longer the better. Pouring it all into a ziplock, squeezing out the air, and sealing is a pretty convenient way to keep it for the time. That way, you can flip it a time or two during the day to make sure it’s all evenly coated.

Grill over medium heat until tender, about ten minutes on each side.

This is great as-is, maybe with some fried rice or something, or you can make it into bao (buns), like so.

Hope you got all the presents you hoped for and/or nice time with your families.

Char Siu

Adapted from whats4eats.

  • 2 1/2 pounds pork butt
  • 3/4 cup hoisin sauce
  • 1/2 cup soy sauce
  • 1/2 cup rice wine/dry sherry
  • 1/3 cup honey
  • 1 tablespoon sugar
  • 1/4 teaspoon ginger powder

Cut pork into 1/2 inch thick strips.

Combine all the other ingredients in a large bowl and stir well. Add the meat and turn to coat. Marinate 2 -24 hours in the refrigerator.

Grill over medium heat until tender, about ten minutes on each side.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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4 Responses to Char Siu

  1. Hillary says:

    this looks delicious. when I was little, I loved char siu so much that my grandmother named it “delicious meat,” and once mailed us a package of it while we were living in Florida. during the summer, without ice. we ate it anyway and it was terrific.

  2. Pingback: Char Siu Bao | sparecake

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