Cantonese Char Siu (BBQ Pork) (叉燒)
Meat, Pork, Dinner, Lunch
500g Pork meat (preferably a thick chunk of pork collar meat, a little fatty is good)
2 pcs of spring onion
3 pcs of shallot (or ¼ onion sliced if you like a sweeter taste)
2 tablespoon of char siu sauce (叉燒醬) / hoi sin sauce (海鮮醬)
1 tablespoon of chu hou paste (柱侯醬)
1 tablespoon of light soy sauce
1 teaspoon of dark soy sauce
1/2 tablespoon of sugar
1/2 tablespoon of honey
- 1 tablespoon of chinese rose wine “mei kuei lu chiew” (玫瑰露酒)
- Remove skin of shallot and slice them. Cut the spring onion to 5 cm length. The pork should be a long strip about 5cm thick. Mix all seasoning in a bowl and adjust taste if needed.
Put everything in a plastic zip bag to marinate. Zip up the bag and massage the meat so that the marinate is well mixed and cover all surfaces of the pork. Put in the fridge and marinate overnight.
Preheat oven to 200 degree Celsius. Put the pork and all marinate juice in a baking tray but discard the spring onion and shallot. Cover with aluminium foil and bake for 50 minutes.
Remove the aluminium foil. (Turn your oven to heating from above only if possible, and turn up to 220 degrees Celsius) Baste the pork with the sauce, flip it and baste and bake for 3 more minutes. Baste, flip, baste and bake again until the color looks good (around one to two more times). After the last round of basting, brush with some honey, and bake for 3 minutes or more with close monitoring, until the surface is a little burnt. You can bake for longer (around 15 min more) if you like the surface to be more burnt. Turn off the oven and let it rest for 15 minutes.
Chop it up and it's done! Serve with rice, fried egg and some veggie.
There are recipes that uses Chinese ShaoXing wine instead of chinese rose wine. I haven't tried that before but I don't think it would taste as good. But if you don’t have chinese rose wine, maybe it could be an alternative.
For pork meat, I used Iberian collar and it’s quite fat, because I like fat char siu. You can also use blade shoulder (梅頭). I have seen people use loin or belly but I think the texture would be a little different from what it should be.