While it makes the pork red, the small amount used doesn’t add any flavour.
because I have no other use for red bean curds, I started making it using red food colouring instead and found the end result was exactly the same both in flavour and visual.
Char Siu Pork – Chinese BBQ Pork
▢1/4 cup honey
▢1 tbsp soy sauce , just all purpose (or more light soy) (Note 1)
1/4 cup hoisin sauce
1 1/2 tbsp brown sugar (white also ok)
▢1 tsp Chinese five spice powder (Note 2)
▢2 tbsp light soy sauce , or all purpose soy (Note 1)
2 tsp red food colouring , optional (Note 4)
▢1 tbsp oil (vegetable or canola) (Note 3)
▢2 tbsp Extra Honey
▢1.2 – 1.5kg / 2.4 – 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder (Note 5)
- Cut pork in half to make two long strips. (Note 5)
- Mix Marinade ingredients in a bowl.
- Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum)
- Preheat oven to 160C/320F.
- Line a tray with foil and place a rack on top (recommended but not critical).
- Remove pork from the marinade, save Marinade. Place pork on rack.
- Roast for 30 minutes.
- Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
- Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
- Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
- Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
- Serve with rice and steamed Chinese greens. See notes for more uses!
Article Source :https://www.recipetineats.com/chinese-barbecue-pork-char-siu/