Char Siu

Roast Pork

Preparation info

    • Difficulty

      Medium

Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

This filling for both steamed and baked pork buns, as well as for lotus leaf rice, is also called “barbecued pork” by the Cantonese. As a filling, it is particularly pungent and delicious; however, it can be equally tasty by itself—hot, cold, or sliced up and stir-fried with vegetables. I like to call it my “all-purpose pork.”

Ingredients

  • pounds lean pork butt

Method

  1. Cut the pork into strips 1 inch thick. Using a small knife, pierce the meat repeatedly at ½-inch intervals to help tenderize it.

  2. Line a roasting pan with foil. Place the strips of meat in a single layer at the bottom of the roasting pan.

  3. Pour the remaining ingredients from the bowl over the meat, and allow to marinate for 4 hours or o