Cantonese barbecued pork marinated in honey, hoisin, five-spice, and fermented red bean curd, roasted until the edges caramelize into a deep lacquered red.
Ingredients
800g pork shoulder
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon red fermented bean curd
1 tablespoon five-spice powder
2 tablespoons Shaoxing wine
1 tablespoon sesame oil
Instructions
1Cut pork into thick strips and score the surface.
2Mix hoisin, soy, honey, bean curd, five-spice, wine, and sesame oil for marinade.
3Marinate at least four hours or overnight.
4Roast at 220C for twenty-five minutes, basting with honey every ten minutes.
5Rest five minutes before slicing across the grain.
Did You Know?
The red color of char siu originally came from fermented red bean curd, not food coloring.