Jun 24, 2015

Chinese Barbecued Pork - Char Sui

Chinese Barbecued Pork - Char Sui

Chinese Barbecue Pork, or Char Sui, is, to me, a revelation. Two of my Wok Wednesdays posts, Singapore Noodles, and Barbecued Pork Lo Mein, called for this pork.

It's about the best stuff ever. No joke.


Chinese Barbecued Pork - Char Sui

This pork is amazing for steamed pork buns. It's also perfect for sandwiches, fried rice, and noodles. Frankly, I could just eat it unadorned.

The pork is marinated overnight and then broiled until it is charred.

Chinese Barbecued Pork - Char Sui

Whenever I prepare a dish that calls for this pork, I always make extra. Why? Pardon the hyperbole but this is about the best pork ever. I crave the leftovers. So good.

Chinese Barbecued Pork - Char Sui

Ingredients


1 pound pork shoulder or pork butt
2 T sugar
1 T soy sauce
1 T hoisin sauce
1 T dark soy sauce
1 T Shao Hsing rice wine or dry sherry
1 T bean sauce
1 tsp sesame oil
1/4 tsp ground white pepper
1 T honey

Instructions

  1. Cut the pork into four pieces, lengthwise.
  2. Rub the pork with one tablespoon of the sugar and let sit for 15 minutes, and then pour off any liquid.
  3. Combine the soy sauce, hoisin sauce, dark soy, rice wine, bean sauce, sesame oil, and the other tablespoon of sugar in a small bowl. Pour this mixture over the pork, stir to coat, cover with plastic wrap, and refrigerate overnight. 
  4. The next day, let the pork come to room temperature. 
  5. Place a rack in the oven about 5 inches below the broiler and preheat the broiler. 
  6. Place a rack into a half sheet pan or 13 inch by 18 inch cake pan (which is what I did). 
  7. Place the pork on top of the rack, reserving the marinade, and drizzle the meat with the honey. 
  8. Place the pan onto the oven rack and add enough water to have about 1/4 inch of water on the bottom of the pan. 
  9. Broil the meat for about 7 to 10 minutes, until charred. 
  10. Turn the pork over  and brush with the reserved marinade. Continue to broil for another 7 to 10 minutes. 
  11. Remove the pork from the oven and let rest, tented with foil, for about 10 minutes. Slice and serve. 
Killer good. Recipe adapted from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories.

5 comments:

  1. This pork looks so delicious! I wish I could have at least a little slice :)

    ReplyDelete
  2. Karen, you have no idea for how long I"ve wanted to make this recipe, and have it sitting on my folder of "to make soon" - it is a favorite of mine....

    I simply MUST stop dreaming about it... and follow you on this path!

    ReplyDelete
  3. I have been wanting to make this dish forever - thanks for the inspiration!

    ReplyDelete

I love comments and questions and read every one of them.