Char Siu — Chinese-Hawaiian BBQ Pork
Chinese-Hawaiian
Pork butt or shoulder is marinated in a sweet-savoury sauce (hoisin, soy, five-spice, honey, sugar, red food colouring or fermented red bean curd for the signature red colour) for hours or overnight, then roasted at high heat until caramelised and slightly charred. The edges should be sticky-sweet and nearly burnt. The interior should be tender and moist.
1. EXCEPTIONAL: Properly marinated pork butt, roasted until the edges are lacquered and slightly charred, the interior pink and tender. 4. INSUFFICIENT: Dry, over-roasted, or under-marinated. Char siu without the sweet-salty lacquer is just roast pork.
EXCEPTIONAL: Properly marinated pork butt, roasted until the edges are lacquered and slightly charred, the interior pink and tender.
INSUFFICIENT: Dry, over-roasted, or under-marinated. Char siu without the sweet-salty lacquer is just roast pork.
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What are common mistakes when making Char Siu — Chinese-Hawaiian BBQ Pork?
INSUFFICIENT: Dry, over-roasted, or under-marinated. Char siu without the sweet-salty lacquer is just roast pork.
What ingredients should I use for Char Siu — Chinese-Hawaiian BBQ Pork?
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