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

cover1 (1)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 the pork shoulder or pork collar)
  • 2 tablespoons         cooking oil

Cooking sauce

  • 1 teaspoon            salt
  • 1 teaspoon            sesame oil香油
  • 1 teaspoon             dark soy sauce老抽
  • 1 teaspoon             white ground pepper白胡椒粉
  • 1 tablespoon         honey蜂蜜
  • 2 tablespoons        caster sugar白糖
  • 2 tablespoons        Hoisin sauce海鲜酱
  • 1 tablespoon          Chinese cooking wine
  • 1/2 teaspoon            five-spice powder五香粉
  • 2 cups                   water in room temperatureIMG_0495.JPG

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.IMG_0684
  2. Let’s make the cooking sauce. Get a bowl, place all the ingredients of cooking sauce and mix well.IMG_0500.JPG
  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.

IMG_0685

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

IMG_0687.JPG

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

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