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Char Siu (Chinese BBQ Pork)
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Char Siu (Chinese BBQ Pork)

9 godz. 20 minPorcje: 4Nutri-Score C€€
od @two.plaid.aprons30 importówugotowano 0 razy
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Składniki

4 osoby
  • pork shoulder (cut into 1–2 inch thick strips (country ribs also work))Mięso900 g
  • red fermented bean curd (mashed)Spiżarnia1 kawałek
  • Shaoxing wineSpiżarnia30 ml
  • sugarSpiżarnia40 g
  • soy sauceSpiżarnia45 ml
  • hoisin sauceSpiżarnia45 ml
  • garlic powderPrzyprawy5 g
  • five spice powderPrzyprawy3 g
  • red food coloring (or red yeast rice)Inne3 ml
  • honeySpiżarnia30 g
  • waterInne30 ml

na porcję

Wartości odżywcze

520kcal

Węglowodany
16 g
Białko
41 g
Tłuszcz
33 g
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Przybory

  • Miska
  • Blacha do pieczenia
  • Piekarnik
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Prepare the honey glaze

    • Combine the honey and water to brush on the pork once it is done.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5

  6. Serve

    • Brush the pork with the honey glaze.
    • Slice and serve with rice, or use in fried rice and stir fries.
    Krok 6
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