Plat
Char Siu (Chinese BBQ Pork)
9 h 20Pour 4Nutri-Score C€€
C
9 h 20
9 h 20Char Siu (Chinese BBQ Pork)
recette de
Mei & Kyong
@two.plaid.aprons
12 recettes
30 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
pork shoulder (cut into 1–2 inch thick strips (country ribs also work))Viandes900 g
red fermented bean curd (mashed)Épicerie1 morceau- Shaoxing wineÉpicerie30 ml
sugarÉpicerie40 g
soy sauceÉpicerie45 ml- hoisin sauceÉpicerie45 ml
garlic powderÉpices5 g
five spice powderÉpices3 g
red food coloring (or red yeast rice)Autres3 ml
honeyÉpicerie30 g- waterAutres30 ml
par portion
Nutrition
520kcal
- Glucides
- 16 g
- Protéines
- 41 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Saladier
Plaque de cuisson
Four
Pinceau de cuisine
pas à pas
Préparation
- Étape 1
Make the marinade
- Mash the red fermented bean curd in a bowl.
- Add the Shaoxing wine, sugar, soy sauce, hoisin sauce, garlic powder, five spice powder and red food coloring and mix into a smooth marinade.
- Étape 2
Marinate the pork
- Cut the pork shoulder into 1–2 inch thick strips.
- Place the pork in a bag with the marinade and massage to loosen the meat.
- Marinate for at least 8 hours or overnight.
- Étape 3
Prepare the honey glaze
- Combine the honey and water to brush on the pork once it is done.
- Étape 4
First roast
- Place the marinated pork on a rack over a tray and reserve the marinade.
- Add a little water to the pan to prevent burning.
- Roast until the pork starts to caramelize.
- Étape 5
Flip, brush and roast again
- Flip the pork and brush on the reserved marinade.
- Roast again, then flip, brush and roast once more until glossy and cooked through.
- Étape 6
Serve
- Brush the pork with the honey glaze.
- Slice and serve with rice, or use in fried rice and stir fries.
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