Char Siu is a celebrated Cantonese dish made of honey-glazed roast pork marinated in red rice fermented tofu, hoisin sauce, five spice, soy sauce and honey. In the fast food industry, the red rice tofu is often replaced with red food coloring, but the traditional flavors are of course far superior (and non toxic). Many cuts of pork can be used, although I recomend pork butt or shoulder.
You can also use spare ribs (as pictured here) pork belly, loin, or just about anything you fancy, even vegetarian options like tofu and eggplant (which taste great together!). The pork should be cooked to an internal temperature of 190-195 degrees. Tofu or eggplant can be cooked until the desired texture is acheived.
Combined with steamed buns and fresh, crunchy, dressed herbs and veggies, this is a meal made in heaven.
Char Siu Marinade
Ingredients:
2 tbls hoisin
1/2 cup red rice fermented bean curd (tofu)
2 tbls honey
1 tbls soy sauce
1 tbls roasted sesame oil
1 tbls rice wine
2 cloves garlic minced
⅛ tsp five spice powder
½ tsp black pepper
1 tbls molasses
1 tbls cider syrup
2 tsp salt
Directions:
- Place pork shoulder in a bag or container.
- Add marinade and mix so the slabs are coated on all sides. Place in refrigerator
- Marinate for a minimum of 2 hours, but preferably over night and up to 72 hours.
- Once marinated, roast pork in oven (or smoker) at 275 degrees, until internal temperature reaches about 175 degrees.
- Add 4 tablespoons of honey to reserved marinade and stir together.
- Turn oven up to 400 degrees and baste every 5-7 minutes until sticky, bubbling and caramelized.
- The pork is finished when it hits 190 degrees in the center.