Quarantine Kitchen: Char Siu

Morning routine, wake up and do the social media Instagram checks. See @iamafoodblog‘s post for making char siu at home and then quickly glance over the recipe to see that I miraculously have all the ingredients. Woo! This never happens.

I guess I never thought about making this at home before, as it’s so very delicious from the store, hanging under the heatlamps and ready to be chopped by a pro asian butcher. But with the abundance of time and convenience of having everything at home already I decided to give it a go. Below is exactly what I used for mine, whereas in the above recipe some ingredients were optional.

Ingredients

  • 2 tbsp honey
  • 2 tbsp hoisin
  • 1 tbsp soy sauce
  • 2 tsp cooking sake
  • 2 cloves garlic mashed
  • 1 inch ginger sliced thinly
  • 1/4 tsp white pepper
  • 2 tbsp honey for glaze
  • 1 lb pork butt/shoulder cut into about 2 inch strips

Instructions

  1. Mix all the ingredients together except for the pork butt to make the marinade.
  2. Coat the pork with the sauce and marinate for minimum 1 hour and up to 24. I made this a day ahead in a tupperware and put it in the fridge to marinate overnight.
  3. When ready to cook, heat the oven to 300Β°F. Line a rimmed baking sheet with tinfoil or silpat and place a wire rack on top of the baking sheet.
  4. Remove the pork from the marinade, shaking off excess. Don’t throw away the marinade! It will be used for the glaze later, I forgot this step and immediately started cleaning once my pork was in the oven.
  5. Lay the pork on a wire rack the baking sheet and bake for 1 hour, flipping halfway through.
  6. While the pork is cooking, remove the ginger and garlic from the marinade and using a saucepan heat up the remaining marinade with 2 tablespoons of honey. Simmer over medium heat until it reduces and thickens.
  7. Brush the pork with the glaze and set the oven to broil, brushing with glaze and flipping, until slightly charred.
  8. Let it rest and cool a bit, then slice and enjoy!

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