Name: Char Siu
Yield: Serves 6 with 3 Other Dishes; 4 as the Main Course
Cuisine: China
Ingredients: 60 ml (4 tbsp) thin or light soy sauce; 15 ml (1 tbsp) Shaoxing wine or medium dry sherry; 15 ml (1 tbsp) mashed red bean curd cheese; 5 ml (1 tsp) very finely chopped or puréed garlic; 30 ml (2 tbsp) ground yellow bean sauce; about 45 ml (3 tbsp) runny honey, not too thin in consistency; 5 ml (1 tsp) salt; 120 ml (8 tbsp) sugar; 30 ml (2 tbsp) hoisin sauce; 1–1.25 kilos (2¼–2½ lb) pork without bone or rind but with the fat, best chump end, neck end and shoulder-blade

Preparation info

Serves
6 with 3
Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

I Grew up eating these scrumptious Cantonese roast pork strips that you can see hanging in the windows of Cantonese restaurants. On reflection, it is also the very first dish I ever learned to cook before coming to England to continue my studies, and, thanks to it, I made many friends who marvelled as much at its succulence as at its intriguingly savoury-honey taste. Since those days, I have experimented with many different techniques and combinations of ingredients and have recently come u