Back to 6 servings 2 lb boneless pork shoulder, Boston butt, well-marbled (about half fat, fat cap on; cut into 1¼ to 1½ inch strips with the grain.) 3 tbsp hoisin sauce 2 cubes red fermented bean curd, nam yu (南乳, about 40g, mashed. Buy the yeast-reddened type, not the chili type.) 1 tsp red fermented bean curd brine, from the jar 2 tbsp light soy sauce ), Chinese light soy (生抽 1 tsp dark soy sauce ), for color (老抽 1 tbsp oyster sauce 2 tbsp brown sugar 1.5 tbsp rose wine, 玫瑰露酒; Shaoxing or dry sherry as a 1:1 substitute 1 tsp five-spice powder 3 clove garlic, grated 0.25 tsp white pepper, ground 1 tsp sesame oil, toasted 0.25 tsp MSG, Aji-No-Moto 0.5 tsp red yeast rice powder 3 tbsp maltose, 麥芽糖; honey is a 1:1 substitute by weight. Wet your hands or spoon so it doesn't weld to them. 2 tbsp reserved marinade
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Cut the pork into long strips 1¼ to 1½ inches thick, cutting with the grain and leaving the fat cap on. Keep the thickness even so the strips finish cooking together; the shape doesn't matter.2 Step 2: Stir all marinade ingredients together until the bean curd breaks up smooth. Set aside 2 tablespoons in a covered container in the fridge before the marinade touches the pork. That clean portion becomes the glaze.3 Step 3: Coat the strips in the remaining marinade in a zip-top bag or covered dish and refrigerate 8 to 24 hours. Marinade only seasons the surface, so a longer soak doesn't go deeper and can toughen the meat.4 Step 4: Take the pork out of the fridge about 1 hour before cooking so it roasts evenly instead of cooking from cold on the outside first.5 Step 5: Heat the oven to 225°F. Line a sheet pan with foil, lay the strips flat with space between them, and tent loosely with a second sheet of foil to hold in moisture.6 Step 6: Roast at 225°F until the thickest strip reads 180°F in the center, anywhere from 2 to 5 hours depending on cut size and fat. Go by temperature, not the clock.7 Step 7: Expect a long stall in the 150s where the temperature barely moves. That stall is the connective tissue converting to gelatin, which is what makes the pork tender, so do not raise the heat to rush it.8 Step 8: While the pork roasts, microwave the maltose and reserved marinade together about 30 seconds and whisk into a smooth glaze. No water; the marinade is the only thinner it needs.9 Step 9: At 180°F, uncover, lift the strips off the pan, and pour off the pooled liquid (save it for char siu sauce). Pat the strips very dry and raise the oven to 350°F. A dry surface takes the glaze; a wet one sheds it.10 Step 10: Brush the strips with glaze, return to the 350°F oven about 3 minutes to set, then brush a second coat and give it another 3 minutes. Two thin coats build the glossy lacquer.11 Step 11: Optional: for blackened edges, switch to broil for short bursts at the very end, watching every 30 to 60 seconds. The sugar goes from caramelized to burnt in seconds.12 Step 12: Rest the pork 10 to 15 minutes, then slice thin across the grain so each piece comes out tender instead of chewy.13 Step 13: For char siu sauce, strain the reserved pan liquid into a small saucepan and reduce slightly to concentrate it. Spoon over the sliced pork or over steamed rice.getsaucepan.com/r/572b4232-8f4a-42f7-98eb-f5ecbe4de34b · Original: https://jasonfarmer.com/char-siu-recipe/
