Chinese Barbecue Pork
Saturday, March 23, 2019
Edit
You might have a big question mark popping up in your mind, like, why is it red? This is not a confirmed history, because I can’t read Chinese, but I’ve been told that Char Siu originated from Cantonese Chinese. The original red color was from fermented soy bean curd or, if you want to call it fermented tofu, you can. The fermented tofu has red color because of the red yeast rice in it.
Ingredients:
- Pork butt or pork shoulder 2 lb.
- Ketchup 1/2 cup
- Cilantro root 3 roots
- Green onion 3 stalks
- Garlic 10 cloves
- Palm sugar 1- 1-1/2 tablespoons (or granulated sugar)
- Salt 2 teaspoons
- Sweet soy sauce 2 tablespoons
- Light soy sauce 2 tablespoons
- Seasoning sauce 2 tablespoons (I used Maggie 1 tablespoon and Golden label 1 tablespoons)
- Vegetable oil 2 tablespoons
- Sesame oi l 2 tablespoons
- White pepper 2 teaspoons
- Maltose syrup, glucose syrup or corn syrup 3 tablespoons
- Oyster sauce 2 tablespoons
- Chinese five spices 1 tablespoon
- Honey 3 tablespoons
- Red Yeast Rice 1/8 teaspoon (I put a little too much this time, nearly 1/4 teaspoon so the color is too deep red)
Ingredients for the final dipping:
- Water 1 cup
- Honey 25g
- Sugar 50g
- Glucose 125g
Method:
- Put all of the ingredients except the pork in a blender and puree all of them to the finest level.
- Cut the pork in to thick strips.