Charsiu (Cantonese Roast Pork)

“Char siu” is a type of siu mei, Cantonese roasted meat, and literally means “fork burn/roast”, after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. The meat, typically a shoulder cut of domestic pork (although in ancient times it was also used to cook wild boar or other available meats), is seasoned with a mixture of honey, five-spice powder, dark soy sauce, hoisin sauce and sherry or rice wine.

As a means of exceptional flavor and preparation, charsiu’s applications extend far beyond pork. A wide variety of meats are cooked charsiu style. The term “charsiu” refers to meats which have been marinated in a charsiu seasoning then roasted in an oven or over a fire.

Ingredients in marinades for charsiu are similar to those found in China (honey, five-spice, wine, soy, hoisin, etc.), except that red food coloring is often used in place of the red bean curd for convenience. (I do not use food coloring) Charsiu is used to marinate and prepare a variety of meats which can either be cooked in a conventional or convection oven, or on a standard Barbecue. Charsiu chicken is as common as charsiu pork, and beef, mountain goat, and wild boar are also often cooked charsiu style, as are many sausages and skewers.

As charsiu grows in popularity, innovative chefs from around the world, are using various meats prepared “charsiu” style in their cuisines and culinary creations.

Preparation Sauce:

1. Mix all together, and rest overnight

Preparing Charsiu Pork:

1. Preheat the oven to 350
2. Cut an 4 lb pork loin or shoulder roast into strips 1-2″ thick and 3-4″ wide
3. Toss / marinade the meat in Charsiu sauce for 3-4 hours

(Use use a ziplock bag and turn every hour)

4. Bake meat on racks over water-filled pans, until done (160F), (~45 min for shoulder, ~30 for loin)

(This reduces the splatter and cleanup, I use a draining rig)
(In summer, GRILL IT!)

5. Turn and baste the meat every 10 minutes
6. Cut into small strips and serve over rice

Leftovers can be used in stir fries, soups, etc.

A quick and dirty gallery is here.

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