Chinese Roast Pork (Char Siu)
I remember my dad making huge batches of char siu, (Chinese roast pork) for the family business. Naturally, we’d have to sample some...
I’ve never tried making my own char siu until I wanted to make some char siu bao (roast pork buns, also known as barbecue pork buns).
I’ve attempted my own char siu 2-3 times, and the trick (to my disappointment) is to use a fatty cut of pork. For this recipe, I used a big lump of pork butt/shoulder. It had A LOT of excess fat around the joint, that I HAD to remove.
You can either make your own marinade (as below) or cheat and use Lee Kum Kee’s char siu sauce. But I warn you in advance, the ready-made sauce has modified corn starch AND high fructose corn syrup in it. My home made marinade is pretty good, but doesn’t turn the pork the typical red color. You could always add coloring, if you’re that way inclined. But for me, it’s perfect the way it is.
The resulting char siu was pretty good. The meat was tender and well infused with the fragrant marinade.