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Sunday, June 5, 2016

Homemade Char Siu 叉燒肉



Char Siu or BBQ pork is probably the most loved Chinese dish all over the world. The secret to a successful and mouth smacking Char Siu is the marinade and the length of marination time !

You could create similar rotisserie effect at home by using, guess what? Paper Clips! 

腌制这个叉烧的时候本来是想要做叉烧包的,可开口笑叉烧包需要三天时间做包子皮,我一直没时间做那个老面。而叉烧已经都腌了四天了,先把叉烧烤了再说吧! 

之前在网上看见过有人特有创意的用回形针把叉烧肉挂起来烤,就有了挂炉的效果,我也来试试,很是不错哦!


Ingredients:
1 - 1.5 lb of pork collar butt Or loin sliced into strips about 1"-1.5“ wide, 1" thick, and 6" long
2 tbsps Lee Kum Kee Char Siu Sauce ( Or Hoisin Sauce)
1 tbsp Cooking Wine
1 tsp Garlic Powder
2 tsp Sugar
1/2 tsp Ang Chow/Red Yeast Wine Vinesse 
Salt to taste  Optional

材料:
1- 1.5 磅 梅头肉 
2 大勺 叉烧酱(李锦记)
1 大勺 料酒
1 小勺 蒜粉
2 小勺 糖
1/2 小勺 紅糟
少许盐  可无






1. Use a fork to poke all over, marinate the pork with all the ingredients listed above for at least 5-6 hours, I marinated mine overnight, turn the pork once or twice in between.

2. Preheat the oven to 350 F (175 C). Search around the house for the largest paper clips you could find, try twisting the pin to form like a hanger, use it to hang the pork pieces on the oven rack to bake.

3. Make sure you have a big pan underneath with some water to hold drips/grease from the pork while baking to prevent smoking/burning.

4. Bake the pork at 350F(175C) for 20 minutes,take it out and brush a layer or two of the marinade sauce.  Turn the oven to Broil (Hi)and broil for another 8-10 minutes. Take the pork out and brush the sauce once more in between if you like, it will result in a juicierChar Siu.


1. 首先把肉切成2cms左右的长条,最好要顺着纹路切长条状,这样成品切出来才会是逆纹路的。我有稍微用叉子把肉块戳戳,比较容易入味。

2. 加入所有材料,腌至少5-6个小时(我腌了一晚上)间中翻翻。


3. 用几个大的回形针把肉串起,挂到烤箱最高的架子上,底部放一盆水接住滴下来的油脂,预防烤箱起烟。

4.烤箱预热350F (175C)把叉烧肉如烤箱烤20分钟后把叉烧拿出来刷上腌制的酱汁。烤箱转上火/ Broil (Hi)烤8-10分钟,间中可以拿出来再刷一次酱汁。





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5 comments:

  1. This is such a cool way of roasting the char siew. Just like the olden days.

    ReplyDelete
  2. Oh yes... it just feel like shop bought Char siu!

    ReplyDelete
  3. Ha Ha..Echo, this is a brilliant way to roast your char siew. I should try hanging it up too. Then I don't get bits and pieces sticking to my rack.

    I prefer using pork belly for char siew, then the meat would be more moist due to the layers of fat in between the lean meat. Will try to use your method for roasting when I next cook this dish! Happy cooking away!

    ReplyDelete

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