Char Siu (Chinese BBQ pork)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Meat Recipes | China Cha shao is a kind of spiced Cantonese honey roast pork. It is often also called by the Cantonese char siu or char siew. Sometimes (usually in America) it is called Chinese BBQ pork. It is very popular, and can be eaten by itself (usually cold), or used as an ingredient for other dishes such as cha shao bao (pork buns), or in noodles or rice. The pork used should be quite fatty in order to keep the meat moist during cooking. Pork shoulder is a good choice. The meat is traditionally hung to cook, as this allows it to cook from all sides in the very hot oven. It can be laid on a rack, but if possible hang from metal S-hooks on a high rack, which are easily and cheaply available from hardware stores. Sherry can be used instead of Shaoxing wine (also called Shao Hsing wine), but it does not provide quite the same flavour. Since this dish requires a reasonably large amount of time and preparation, even while cooking (frequent basting is needed), it is easiest to make it in large batches. The recipe here makes 1 kg, which is enough for several different dishes. It

Cuisine: China · categories: Chinese recipes; Main course recipes; Medium Difficulty recipes; Recipes; Recipes using hoisin sauce; Recipes using honey; Recipes using pork; Recipes with metric units; Recipes without servings; Roasted recipes

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