Char siu (叉燒) is easily one of my "signature" recipes, and was one of my early posts. My original post was based on grandpa's recipe. He was vague, as usual. He took out two jars (bean sauce and fermented tofu) and said to use half and half of each. As an afterthought, he mentioned I could throw in some five spice, but that was optional. In the early days of No Free Lunch, most of my recipes were a recounting of the first time I had made things. Naturally, the recipe has evolved over the last few years, as I've made it countless times.
In the time since the original post, I've seen a lot of char siu recipes, including those in Henry Chan's Classic Deem Sum and the venerable Peimei's Chinese Cook Book. Most of these recipes involve some combination of hoisin sauce, soy sauce, some other flavoring and coloring agents. What they typically don't include are grandpa's main ingredients. While I'm sure these recipes are fine, the combination of fermented tofu and bean sauce gives the meat a deep flavor unlike anything else. It's definitely worth seeking out these unusual ingredients.
This is, ultimately, a simple recipe, and lives and dies by the ingredients. Although you can use almost any cut of pork, I usually shoulder, which has a good mix of muscle and fat. I generally buy a whole shoulder roast and cut up about half for char siu, leaving the rest to become potsticker filling. Some grocery stores also sell "country ribs," which are pre-sliced shoulder or loin pieces that can go straight into the marinade. I don't recommend using pork steaks, as I did in my original recipe, as this tend to be a bit too thin.
Koon Chun bean sauce is a fermented soy bean product from Hong Kong. I've used it in quite a few recipes, so it's an indispensable ingredient in my kitchen. I usually use the chunky version, but the ground one works fine if you have that. Possessing a potent funk, fermented bean curd (a.k.a. fermented tofu) is the real exotic ingredient here. When buying, be aware that there are three kinds: white, red, and spicy. We want the red, non-spicy kind. The most commonly available brand, at least around here, is Wangzhihe. Both of these can be hard to find, and you need to go to a Chinese store. Both are also available on Amazon.
The last thing to mention is the whiskey. You can substitute, within reason, whatever booze you have. That being said, I always use Jameson's Irish Whiskey. It just happened to be what I had the first time I made char siu, and it just stuck as a tradition. Let's call it my secret ingredient.
The recipe is also now in a more convenient per-pound formulation that can easily be scaled up.
The recipe is also now in a more convenient per-pound formulation that can easily be scaled up.
Ingredients
- Pork shoulder, cut into strips (can substitute other cuts)
Marinade, per pound of meat
- 2 Tbs Koon Chun bean sauce or ground bean sauce
- 2 Tbs red fermented bean curd, mix of liquid and tofu
- 1 Tbs honey
- 1 Tbs whiskey
- 1/4 tsp five spice powder
Instructions
Cut the meat into thick strips. It is important to keep some fat, but you can trim off large chunks on the sides.
In a large bowl, prepare the marinade. Combine the bean sauce, fermented bean curd, honey, whiskey, and five spice. Mash the tofu and mix everything into a paste. Add the pork, and toss until the meat is well-coated. Cover with plastic wrap and move to the refrigerator. Marinate for at least 5 hours, or overnight.
 |
| Bean sauce (left) and fermented bean curd (right) |
If using a grill, cook on relatively high flame with the hood open. Turn occasionally, until well browned on all sides. Alternatively, you can broil the pork, turning once.
Let cool a few minutes before slicing into thin pieces. Char siu keeps well if frozen, and can be defrosted in the microwave. It is excellent on its own, or as part of another dish, like Yangzhou fried rice or a noodle soup.
