Char Siu 叉烧

Overview

Chinese Name: 叉烧
English Name: Barbecued pork; Char Siu; Char Siew
Category: Cantonese Cuisine粤菜
Main Ingredients: Pork

Char Siu叉烧 is a traditional famous dish in Guangdong Province. It belongs to the Cantonese cuisine粤菜. It is mostly red and made of lean pig meat. And it is slightly sweet. The dish is made by hanging the pickled lean pork on a special fork and then roasting it in the oven.

A good char siew should be soft, tender and juicy, bright in color and full of fragrance. Barbecue with fat, lean meat balance is the best, known as “semi fat and lean半肥瘦”. Other dishes made with barbecued pork include barbecued rice, barbecued pork bun, barbecued pork crisp, etc.

Char siew rice can be seen in tea restaurants, restaurants and Hong Kong-style港式 fast-food restaurants in Guangdong, Hong Kong, Macao and Taiwan, Singapore, Malaysia and other overseas regions. The dish is made of barbecued pork with barbecue sauce or soy sauce covering a bowl or dish of white rice. Guangdong cuisine pays attention to the freshness of tasting materials and relatively light taste.

Barbecued pork bun is one of the representative traditional Xiguan西关 famous spots in Guangdong. It is one of the “Four Heavenly Kings四大天王” (shrimp dumplings虾饺, dry steaming干蒸烧卖, barbecued pork bun叉烧包 and egg tart蛋挞) of Yum cha早茶. Barbecued pork bun is named because barbecued pork stuffing is wrapped in the dough.

Barbecued pork crisp is also a traditional local name in Guangdong Province. Because it is roasted, it is drier than other snacks. After cutting, it reveals the barbecue stuffing and emits bursts of barbecue flavor. Barbecued pork crisp is very crisp when it is just roasted. It will soften slightly after being put into the sealed box, but it is also very delicious.

Barbecue sauce is mainly used to roast barbecue meat, so it is called this name. Of course, it can also be used for seasoning, noodles and so on. Its main materials are raw soy sauce, minced garlic, maltose, Nauru南乳, five-spice powder, wine, etc.

How to make Char Siu?

Ingredients：

A proper amount of pork
A proper amount of barbecue sauce
A little rose dew
A proper amount of five-spice powder
A few garlic granules and honey
A proper amount of sugar
A proper amount of oil
A proper amount of salt
A little sugar
A little raw powder

Instruction:

Step 1, Cut the pork into large pieces about 1.5-2CM thick, then finely chop the pork on both sides with the back of the knife, and chop the pork soft to taste.
Step 2, Spread a little cornflour and sugar on both sides of each piece of pork and marinate for a while.
Step 3, Scoop out barbecue sauce with a spoon and apply it thickly on both sides of the pork slices. Remember, it should be thick. The dosage is about 1 kg of pork with about 5 tablespoons of barbecue sauce. Anyway, it is necessary to paste the bottom of the pork with barbecue sauce.
Step 4, Cover with fresh-keeping paper and put it in the fridge to marinate overnight.
Step 5, Remove the cling film and put it on the oven tray (the tray is coated with a layer of oil to prevent sticking to the pot). The temperature is about 200 degrees, the time is 30 minutes, and the double-sided baking is selected. During the baking, take out and turn over three times, brush the marinade at the same time, and then continue baking to prevent baking paste.
After baking, take out of the oven with anti-scalding gloves or fork and eat.

Tips:

Choose the part of pork called “pig neck meat”. This part of the meat is mainly lean meat, with some fat layer in the middle. The meat quality is particularly good, and the fat layer will melt in the process of barbecue, making the barbecue slightly greasy and taste more delicious.
The meat can be cooked in a small heat, and then the meat can be cooked in a thin pot. It can not be cooked in small heat, and then the meat can be fried in a short time.
Pat the meat with the back of the knife, which is conducive to taste, but sugar and raw flour must not be put more.