Char Siu (Chinese BBQ Pork)

下ごしらえ

材料

作り方

手順

1. 1

   Cut the pork shoulder into strips about 2 inches thick and 6-8 inches long.

   約5 分

   調理のヒント： Ensure uniform thickness for even cooking.

2. 2

   In a large bowl, combine the hoisin sauce, soy sauce, honey, rice wine, brown sugar, minced garlic, five-spice powder, red food coloring (if using), and sesame oil for the marinade.

   約3 分

3. 3

   Add the pork strips to the marinade, ensuring they are fully coated.

   約2 分

4. 4

   Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.

   約2 時間

   調理のヒント： Marinating longer will result in deeper flavor.

5. 5

   Preheat your oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top.

   約10 分

   調理のヒント： The foil will catch drips and make cleanup easier.

6. 6

   Remove the pork from the marinade, letting any excess drip off, and arrange the strips on the wire rack without overcrowding.

   約2 分

   調理のヒント： Reserve any leftover marinade for basting.

7. 7

   Roast the pork for 20 minutes.

   約20 分

8. 8

   While the pork is roasting, prepare the glaze by whisking together the honey, maltose (if using), and water in a small bowl.

   約3 分

   調理のヒント： If using maltose, warm it slightly to make it easier to mix.

9. 9

   After 20 minutes, remove the pork from the oven and brush generously with the glaze.

   約2 分

10. 10

    Return the pork to the oven and roast for another 10-15 minutes, brushing with more glaze every 5 minutes, until the internal temperature reaches 63°C (145°F) and the char siu has a beautiful caramelized crust.

    約15 分

    調理のヒント： Watch carefully to prevent burning, as the glaze can caramelize quickly.

11. 11

    Remove the char siu from the oven and let it rest for 10 minutes before slicing.

    約10 分

    調理のヒント： Resting allows the juices to redistribute, keeping the pork tender.

12. 12

    Slice against the grain into thin pieces and serve immediately.

    約1 分