Char Siu (Chinese Barbeque Pork）叉烧肉chā shāo ròu

A surprisingly easy way to make Char Siu, Chinese Barbeque Pork or chā shāo ròu by cooking it straight in the wok. Though it still cannot beat a charcoal roasted Char Siu, it is addictive in its own right. The cut of meat is important.  You can use pork collar, shoulder or belly. Basically, you want to have a strip of meat with enough fat surrounding it so that it will remain juicy after roasting.

Serving 4-6

• 1000g                       pork (use pork shoulder or pork collar)
• 2 tablespoons         cooking oil

Cooking sauce

• 1 teaspoon             salt
• 1 teaspoon             white ground pepper白胡椒粉
• 1/2 teaspoon           five-spice powder五香粉
• 1 and 1/2 tablespoons        caster sugar白糖
• 1 tablespoon          Chinese cooking wine
• 1 teaspoon             sesame oil香油
• 1 teaspoon             dark soy sauce老抽
• 1 tablespoon         honey蜂蜜
• 2 tablespoons        Hoisin sauce海鲜酱
• 2 cups                    water in room temperature

Method

1. Place oil to a heated wok over a medium heat. Place the pork in the wok. Brown the both sides of the pork. This takes about 5 minutes.
2. Let’s make the cooking sauce. Get a bowl, place all the ingredients of cooking sauce and mix well.
3. Pour the cooking sauce into the wok. Bring it to a boil. Then cover the work with a lid. Cook over low-medium heat for 45 minutes. Open the lid and flip the pork a few times over the course.

4. You will see the sauce gradually reduced. When the sauce becomes thick gravy, turn off the heat.

5. Place the pork in a cutting board. Slice the pork. Place it. Then pour the gravy on top of the dish.