Chinese food serves as a reminder of both our families and we’ve been missing them lately. For me, seeing family always includes a mouth watering meal on a lazy susan crowded with colorful dishes and pungent smells. One of Luis’s most fond memories growing up is getting food court char siu fried rice with his dad and brother. So this ROASTED CHAR SIU PORK was not only juicy, sweet, and savory, it gave us a small taste of home.
Some of the below ingredients will look different from traditional recipes. We didn’t have stuff so we subbed. Inspired from a mix of @thewoksoflife and @omnivorescookbook ✨
3-4 lbs pork shoulder/neck/butt/belly (good to have fatty pieces, we did 3.5 lbs shoulder)
1/4 cup soy sauce
1/4 cup mirin (usually calls for rice wine but we didn’t have)
1/4 cup oyster sauce
1/4 cup sugar (we used brown sugar)
3 clove garlic, minced
2 TB honey
1 ts five spice powder (sub mix of cinnamon, star anise, fennel, sichuan peppercorn if you don’t have)
1 ts salt
1 ts pepper
Hoisin Sauce sub:
2 tb creamy peanut butter
1 tb mix of maple syrup
2 ts sesame oil
1 ts chili sauce if you have
squirts of sriracha (spice level up to you)
Cut the meat into equal sized long strips, like a rack of ribs but thicker. Combine ingredients to make the marinade. Reserve 2 TB and use the rest to marinade the meat for 5-12 hrs.
Mix 1 TB of hot water with the remaining marinade. Wrap a baking sheet with foil (easy clean up!). Lay the meat on a wire rack on top of the baking sheet. Pour 1 1/2 cups of water onto the sheet to avoid burning. Roast at 475 for 50 mins, taking it out at the 25 min and 40 min mark to baste with the marinade, flip, and baste again. If water evaporates at the 25 or 40 min mark, replace with more.
Enjoy!! DM us if you have any questions.