Char Siu Pork
10 servings My Char Siu has gone through several iterations, admittedly, I would imagine it would make the purists turn in their graves, however The Faceless Family, especially little Faceless, find it absolutely delicious. Marinate for anywhere between 24 and 72 hours for best results. Read more This is all about the prep, actual active time including preparation, is around 40 - 50 minutes depending on cut 6 Tbsp Shaoxing , 4Tbsp each of Light and Dark Soy Sauce , 3 Tbsp White Miso paste. 4 Tbsp Dark Brown sugar, 4 Tbsp Kecap Manis, 1 Tbsp Molasses and 100ml Honey The roasted for 30 minutes, continously basting with the reserved liquid which has been reduced down. Read less x saved Faceless Chef Resident Chef November 12, 2023 40 min.25 + h.2/5 40 min. 25 + h. 2/5 Ingredients: 5 ½ LB of pork of your choice (neck is recommended, I used a Pork loin joint with fat on)4 TBSP of brown sugar4 TBSP of sweet soy sauce (Kepac Manis) (i prefer Kecap Manis)1 TBSP of molasses½ cup of honey½ cup of Hoisin sauce4 TBSP of light soy sauce4 TBSP of dark soy sauce6 TBSP of Shaoxing wine1 TSP of Chinese five spice seasoning1 TSP of red food colouring2 TBSP of white miso paste 5 ½ LB of pork of your choice (neck is recommended, I used a Pork loin joint with fat on) 4 TBSP of brown sugar 4 TBSP of sweet soy sauce (Kepac Manis) (i prefer Kecap Manis) 1 TBSP of molasses ½ cup of honey ½ cup of Hoisin sauce 4 TBSP of light soy sauce 4 TBSP of dark soy sauce 6 TBSP of Shaoxing wine 1 TSP of Chinese five spice seasoning 1 TSP of red food colouring 2 TBSP of white miso paste Tools: 1x Chef’s knife1x Cutting Board1x Large Mixing Bowl (8 QT +)1x Plastic Wrap1x Baking Dish (Baking Pan), Lasagna Pan or Oval au Gratin (with wire rack) 1x Chef’s knife 1x Cutting Board 1x Large Mixing Bowl (8 QT +) 1x Plastic Wrap 1x Baking Dish (Baking Pan), Lasagna Pan or Oval au Gratin (with wire rack) Directions: 1. Marinade the meat: 1.1. Fillet the meat, or ensure your cut of meat, is divided into evenly sized pieces. 1.2. Place the meat into the large mixing bowl and add: 4 TBSP of brown sugar 4 TBSP of sweet soy sauce 1 TBSP of molasses ½ cup of honey ½ cup of Hoisin sauce 4 TBSP of light soy sauce 4 TBSP of dark soy sauce 6 TBSP of Shaoxing wine 1 TSP of Chinese five spice powder 1 TSP of red food colouring 2 TBSP of white miso paste And thoroughly mix the meat with the ingredients. 1.3. Cover with a plastic wrap and refrigerate for 24 – 72 hours (the longer the better). 2. Bake the meat: 2.1. Prehat oven to 390°F. 2.2. Place meat on the baking sheet with wire rack, that will be reserveing the marinade during baking. 2.3. Place in the oven and slowly simmer the marinade while the meat starts to cook. 2.4. Every 10 minutes, turn the meat while basting with the thickened marinade. 2.5. Remove from oven when internal temp of the Pork reaches around 145°F (about 30 – 40 minutes depending on thickness). * 3. Resting, serving & storing: 3.1. Let it rest for 30 minutes. 3.2. Thinly slice, eating away! 3.3. This can be served with absolutely anything. On its own, with rice, in fried rice (see my recipe) as part of a special curry, absolutely delicious with anything! 3.4. Store and freeze for up to 3 months. * Check with a food thermometer to make sure that you have reached the desired temperature, optionally slightly extend the cooking time as you wish. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for pork and veal of 145°F. Kitchen Guide Pork and Veal (steaks, chops, roast) The USDA minimum safe internal temperature is 145°F. Popular serving temperatures: 120 – 130°F – Rare 130 – 135°F – Medium Rare 135 – 145°F – Medium (most popular, especially by chefs)145 – 155°F – Medium Well 155°F and more – Well Done 120 – 130°F – Rare 130 – 135°F – Medium Rare 135 – 145°F – Medium (most popular, especially by chefs) 145 – 155°F – Medium Well 155°F and more – Well Done About the Author: Faceless ChefResident Chef # 4 34 Followers Published Recipes: 24Av. Recipe Evaluation: Member since: 2023-10-17 Published Recipes: 24 Av. Recipe Evaluation: Member since: 2023-10-17 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.