Char siu, the iconic Cantonese barbecued pork, is a culinary masterpiece celebrated for its glistening, mahogany-red exterior and incredibly tender, flavorful interior. This succulent dish, a staple at dim sum brunches and a beloved comfort food across the globe, boasts a complex flavor profile built on a harmonious blend of sweet, savory, and subtly smoky notes. The unmistakable aroma alone is enough to evoke feelings of warmth and nostalgia, transporting you to bustling Hong Kong streets or a family gathering filled with laughter and delicious food. Its versatility shines through – equally delightful sliced thinly over rice, nestled in buns as part of a delectable bao, or served as a flavorful addition to noodles.
Achieving that perfect char siu balance of sweet and savory requires precision, but it's more achievable than you might think. This recipe breaks down the process step-by-step, guiding you through each stage to create an unforgettable char siu experience at home. Prepare to embark on a culinary journey that results in restaurant-quality char siu, leaving you with a dish that's both impressive and undeniably delicious.
Tools Needed
- Frying pan
- Pot
- Aluminum foil/Kitchen paper
- String
- Knife
Ingredients
- Pork shoulder loin block meat: 500-600g
- Green part of green onion
- Ginger
- Garlic
- Egg
- Soy sauce
- Sake
- Sugar (cane sugar or white sugar)
- Mirin
- Miso (raw, mixed, or koji miso)
- Water
- Salad powder
- Salt: 1/2 teaspoon
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sear the Pork
- Thinly slice the ginger. Crush the garlic with a knife, removing the bitter-tasting eyes.
- Tie the pork loin with string to maintain its shape and ensure even cooking. (Alternatively, buy pre-tied pork).
- Heat a frying pan with 1/2 to 1 tablespoon of salad oil over medium heat. Sear the pork on all sides until browned, ensuring the fat renders nicely. This step locks in flavor.
Step 2. Braising the Pork and Eggs
- In a pot, combine green onions, ginger, garlic, water, sugar, mirin, and sake. Bring to a boil.
- Add soy sauce to the boiling mixture. Cover and simmer for 30 minutes.
- While the pork simmers, boil eggs in salted water for 7 minutes and 30 seconds. Immediately cool in ice water to prevent cracking.
- After 30 minutes of simmering the pork, flip it and simmer for another 30 minutes.
- Add the eggs after 20 minutes and cover to let them soak in the flavor.
Step 3. Finishing Touches
- Peel the boiled eggs gently.
- Add miso to the pork braising liquid. Return to a boil, then simmer for another 30 seconds to a minute.
- After a total of an hour, remove the pork and slice it. Reduce the braising liquid to thicken and pour it over the sliced char siu.
Step 4. Serve
- Arrange char siu and eggs on a plate and serve.
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Using string helps create a more uniform shape and enhances flavor penetration during cooking.
- Removing the garlic eyes prevents bitterness.
- Adding salt to the egg water helps solidify any spilled egg white if the shell cracks.
- Cooling the boiled eggs immediately in ice water prevents the shells from peeling off.
- Adding miso at the end keeps it well-incorporated in the sauce.
- Reducing the broth and pouring it over the char siu before serving adds richness to the dish.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork for this recipe?
While pork shoulder loin is ideal for its tenderness and fat content, you can experiment with other cuts like pork butt (Boston butt). Just be aware that cooking times might need adjusting.
2. How do I store leftover char siu?
Store leftover char siu in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.
With this recipe, achieving restaurant-quality char siu at home is surprisingly simple. Enjoy the fragrant aroma and succulent taste of your homemade masterpiece, whether served as a main course or a flavorful addition to your favorite dishes. Now go forth and impress your family and friends with this delectable Cantonese classic!