In the event that you adore a delicious, sweet and sticky roast siu (Chinese BBQ), out this simple formula an attempt! Flavorful burn siu is reachable at home! Refreshed to incorporate directions on the most proficient method to make burn siu in the broiler so this can be made in the stove or the barbecue contingent upon the season.
Singe siu's trademark is it's sweet and stickiness. I like to utilized molasses for this formula. Extravagant molasses, not blackstrap molasses – blackstrap molasses is harsh. It has a dull hearty sort of sweetness, that is not excessively sweet, yet at the same time sweet enough to have a sweet coating. For accommodation, I ordinarily will utilize nectar when I don't have molasses at home.
I additionally prescribe utilizing grain malt syrup and maltose too however these are somewhat harder to discover so on the off chance that you do chase for the odd fixings, you can as a rule discover maltose in an Asian market and the grain malt syrup in a wellbeing sustenance store. 🙂
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Ingredients
Marinade
- 2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses)
- 1–2 cubes red fermented tofu (and 4 teaspoons of the sauce, mashed together) – this is also known as red bean curd
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 cloves garlic (roughly chopped, approximately 1 1/2 tablespoons)
- 4 slices of ginger (roughly chopped, approximately 2–3 tablespoons)
- 2 teaspoons Chinese five spice powder
- 2 tablespoons Chinese rice cooking wine (or dry sherry)
- 1/2 teaspoon salt
- (optional) 1 tablespoon Korean pepper flakes (for additional color and a mild spiciness. It will also give it a earthier flavor)
Meat
- 2–3 lbs pork shoulder (cut into long 3 inch thin strips)
Glaze
- 2 tablespoons honey
- leftover marinade
Instructions
Cutting and Marinating the Meat
- Cut the pork shoulder into thin 3 inch thick strips. (Cooks faster and absorbs marinade more evenly)
- Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork.
- Marinate it in the fridge for 24 hours.
- Remove the meat from the marinade and let it sit for an hour in room temperature.
- Add the marinade to a small pot and remove the chunks of garlic and ginger
- Add 2 tablespoons of honey into the marinade and mix well.
- Cook it on low heat on a stove for 5 minutes or when the sauce starts to boil.
- Set it aside for later, we will use this for glazing at the end of grilling
(Option 1) Grilling the Pork on the BBQ
- Heat up BBQ to 325F (162C)
- Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. The temperature should be around 145F (62C). If it’s not, keep the meat on longer until it reaches that internal temperature.
- Once it hits an internal temperature of 145F (62C), we glazed 4-5 times, flipping the meat every minute to prevent burning
- When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.
- Once the meat has rested, cut it up and enjoy!! ?
(Option 2) Cooking the Char Siu in the Oven
- Set up the meat on the tray or roasting rack and use a rack so there is air flow below the meat. I like it to line it with foil before setting down a rack for an easier cleanup. If you don’t have a rack, you can take foil and crunch them up into loose foil balls and rest the meat on that.
- Pre-heat the oven to 400F (204C).
- Once the oven has reached 400F (204C) bake the pork for 20 minutes.
- Flip the pork and cook for another 20 minutes
- For the next 20 minutes, flip and glaze the meat every 3-5 minutes until all the glaze is brushed on. Don’t worry if there are charred sections, it’s a trademark of char siu as well! 🙂
- Once the meat is done (when it reaches an internal temperature of 145F (62C)), let it rest for 10-15 minutes, cut it up and enjoy! 🙂
For more detail : bit.ly/2wMSuPF
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