Name: Char Siu
Cuisine: Chinese
Ingredients: 1 teaspoon five-spice powder; ½ teaspoon salt; 3 tablespoons oyster sauce; ⅛ teaspoon white pepper; ½ cake wet preserved bean curd (see note); 3 tablespoons hoisin sauce; 4½ pounds lean pork butt; 3 tablespoons dark soy sauce; 2 tablespoons blended whiskey; 3 tablespoons light soy sauce; 3 tablespoons honey

Preparation info

Difficulty
Medium

Appears in

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

4½ pounds lean pork butt

Asia
China
Starter

Method

Cut the pork into strips 1 inch thick. Using a small knife, pierce the meat repeatedly at ½-inch intervals to help tenderize it.
Line a roasting pan with foil. Place the strips of meat in a single layer at the bottom of the roasting pan.
Pour the remaining ingredients from the bowl over the meat, and allow to marinate for 4 hours or o

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Char Siu

Roast Pork

Ingredients

Method

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