Dish · chinese
Char Siu
Skewered pork shoulder roasted until charred at the edges and glazed with a sweet, salty marinade of hoisin, honey, and five spice, sliced thin.
Where it comes from
Char siu developed in Cantonese kitchens, where strips of pork were hung on hooks inside tall ovens to roast. The traditional red tint came from fermented red bean curd, though many cooks now use food coloring instead.
What cooks argue about
Cooks argue over basting with several thin coats during roasting, which caramelizes the glaze, versus one thick coat, which risks burning before the pork finishes cooking through.
Nobody has published a char siu recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.