CHAR SIU PORK
Cantonese honey-glazed pork
0,8 - 1 kg piece of boneless pork, preferably fresh kassler, rib or shoulder
2 tbsp hoisin sauce
2 tbsp yellow bean sauce
4 tbsp Chinese light soy sauce
1 tbsp Shaohsing wine or medium dry sherry
6 tbsp sugar
(1 tsp salt)
See that the type of pork you use has some fat in it, this will make the dish really delicious. Kassler pork is always veined with strips of fat, and is especially suitable for this dish. Use only fresh, unsmoked and unsalted kassler.
Cut the meat in thick slices. Kassler pork is often sold readily sliced in Finland. Do not remove the fat. Cut three to four deep cuts around the edges of the pork slices, keeping the resulting pieces attached to each other, though.
Mix the marinade ingredients in a large bowl. (I usually omit the salt.) Place the meat slices in the bowl, stir, cover and let marinate for about four hours in (cool) room temperature (see the picture on right). Turn the meat every now and then.
Remove the meat from the marinade, but reserve the marinade. Place the meat slices in one layer on a wire rack placed over an oven pan. Pour some water on the bottom of the pan.
Bake at 190 °C for 25 to 30 minutes. Then take the meat out, dip the pieces in the reserved marinade and place back on the rack, now the bottom side up. Lower the heat to 180 °C and continue baking for another 25 to 30 minutes or until the juices run clear from the thickest part of the meat.
Brush the hot meat pieces with honey from all over. Slice the meat and serve immediately with cooked rice or noodles or add to other dishes, like noodles with char siu pork. If heated thoroughly, the leftover marinade may be served as dipping sauce.
Serves 4 - 6.
Recipe source: adapted from "Char-siu, uunissa paistettu kantonilainen possu", So, Yan-kit (1998) Klassinen kiinalainen keittiö. Trans. Vuokko Tarpila. Porvoo: WSOY.