I am always amazed that Cantonese people are good at cooking nice food. A bowl of rice topped with char siu pork wrapped in honey sauce makes people drool just thinking about it. What I find fascinating about Cantonese char siu pork is that the honey sauce, just like the famous roast goose with sweet and crispy skin, makes people addicted.
Like Cantonese old fire soup, Cantonese BBQ holds an equally important place in the hearts of people who live in Guangdong province. As early as the Tang and Song Dynasties, the characteristics of Guangdong roast meat took shape. Unlike Peking duck, Cantonese roast meat is more prominent in its sweetness.
If you come to Guangdong and see roast geese hanging in the window from a distance, you will know that roast meat is sold in this restaurant. And we can see everywhere this kind of scene. I would like to call it one characteristic of Guangdong.
Let me talk about the soul of char siu pork, the chai siu sauce included honey. Lee Kum Kee char siu sauce is the most famous one currently available in the market. Experience tells me that char siu pork must have more char siu sauce to taste good. I roasted 500g of pork and used about 6 tablespoons of sauce. And be sure to allow enough time to marinate the pork, preferably overnight in the refrigerator. This allows the juices to penetrate deeper into the pork. You’ll find it so worth it, despite the time it takes to cook the roast.
The oven is also one of the must-have tools. Not using the oven is to save time, but we all know that there is a big difference in the taste of roasted meat and stir-fried meat.
The Chinese refer to cooking in the kitchen as “fireworks steam”, which means visible fire and steam. It is a major part of life and closely related to happiness. A bowl of rice with char siu pork, no matter who cooks it, is today’s happiness.
- The pork is best to choose collar butts with fat and lean.
- Marinate the pork for no less than 12 hours, preferably overnight in the refrigerator.
- Brush the pork with honey before grilling and after flipping.
- It is best to use liquor instead of cooking wine to marinate the pork. Experience tells me it will be more delicious.
Cantonese Char Siu Pork
- An oven
- A refrigerator
- 500 gram pork collar butt
- 5 tablespoons char siu sauce
- 1 teaspoon salt
- 3 tablespoon honey
- 1 teaspoon dark soy sauce
- 3 cloves garlic, sliced
- 5 gram ginger, sliced
- 2 tablespoon light soy sauce
- 2 teaspoon liquor
- Marinating the pork with garlic, ginger, light soy sauce ,dark soy sauce, char siu sauce, liquor, salt in a plastic, let it stay in the refrigerator overnight about 12 hours.
- Lay the pork marinated on the bakeware, brush the honey, bake one side for 20 minutes, then turn-over, brush the honey too, baking for another 20 minutes.
- Serve warm.