CHAR SIU – CHINESE ROAST PORK
Ingredients
- 680 g (1 ½ lb) pork butt/shoulder, excess fat removed, cut into 4 cm (1 ½ inch) strips
- 1-2 garlic cloves, crushed
- ½ t finely chopped ginger
- 4 T dark muscuvado (brown) sugar
- 1 T dark soy sauce
- 1 T shaoxing wine
- 2 t fermented red bean curd (nam yui in Cantonese)
- 1 t sesame oil
- 3 petals of star anise
Method
1. Make the marinade by mixing together the garlic, ginger, sugar, soy sauce, shaoxing wine, fermented red bean curd, sesame oil and star anise.
2. Place the pork into a large flat dish and pour over the marinade. Gently massage the meat with the marinade for about 1 minute, cover with cling-film (plastic wrap) and chill for overnight.
3. Preheat the oven to 120°C/250°F.
4. Place a wire rack on top of a baking tray (pan) and lay the marinated pork on top. Roast for 30 minutes, turning half way. Turn up the temperature to 200°C/400°F and continue to cook for an additional 20-25 minutes or until the pork is cooked all the way through and juices run clear or the internal temperature is 70°C/160°F.
5. Allow to rest for about 10 minutes before slicing. Serve over a bowl of steaming rice with the juices poured over the top. Enjoy!
No comments:
Post a Comment