Char Sui (Chinese Barbecue Pork)

Originally from Southeastern China; Char siu is now a favourite all over Asia. The name translates as "fork roasted" and describes the method of hanging strips of marinated; meat on forked skewers and roasting them in an oven or usually an open fire. Char siu is either the marinade itself, or the roast barbeque pork that is the most common char siu dish. As a sauce, char siu is versatile and has endless variations.

Pork butt boneless 2-3 lbs.

Hoisin sauce 3/4 cup

Soy sauce 1/2 cup

Rice wine or dry sherry 1/2 cup

Honey 1/3 cup

Sugar1 Tbsp.

·        Slice pork but into strips about 2 ins wide and 5 ins long.

·        In a large bowl, mix together the hoisin, soy sauce, rice wine or sherry, honey and sugar. Add the pork strips and marinade for at least 2 hours, preferably overnight.

·        Preheat oven to 425 F. Add a rack to a roasting pan and fill the pan with water to come just below the rack. Wipe any excess marinade from the pork and line strips up neatly in the roasting pan.

Place the pan in the oven and roast for 10 minutes. Reduce heat to 325F and roast for another 30-40 minutes, turning and basting frequently with the remaining marinade or with peanut or sesame oil. Cut into bite-sized pieces and serve.

Marinade Variations and Additions

1)    Add 1 Tbsp. minced garlic and/or 1 Tbsp. minced ginger

2)    Add 2 tsp. Chinese 5- spice powder.

3)    Substitute ½ cup pineapple juice for hoisin sauce.

4)    Substitute wet bean curd for hoisin sauce (can be found in Asian markets)

5)    Add 1 Tbsp. of toasted sesame oil.

6)    Add 1 Tbsp. hot bean paste for a spicier marinade.

7)    Many recipes add up to 2 Tbsp. of red food colouring to give a deep red colour; this is generally unnecessary.

Other variations

Ø Instead of pork butt, use pork spareribs and grill over a charcoal fire.

Ø  Marinade a whole pork loin, and broil using a broiler or bake in an oven.