Char Siu with Country-Style Ribs
Source of Recipe
Dejah on eGullet.org
This is that reddish Chinese roast pork that you see in fried rice, egg rolls, and bao buns. I’ve been seeing Dejah make this for years and finally tried it. I was delicious and much more tender than I thought it would be. Five and a half pounds seems like a LOT of meat at first. We ended up having two stir fry dinners from this and then froze enough for a couple of future meals (I’m planning on using some of it for homemade egg rolls). My stir fry included snow peas, bean sprouts, water chestnuts, and onion. I used a package of stir fry mix, but you could certainly use oyster sauce, soy, etc. All three of us are very sensitive to sesame oil, so I just used the tiniest drop.
List of Ingredients
5 1/2 lb. country style ribs, cut into strips
1 c. hoisin
1/4 c. oyster sauce
Splash of soy, Chinese cooking wine and sesame oil
1/4 c. sugar
2 T. Five-spice powder
1 T. red food coloring
Poke the meat a few times with a fork. Mix the remaining ingredients (except for the honey) in a small bowl. Place this and the meat in a large zipper bag and refrigerate for 24 hours. Turn the bag a few times to make sure that the meat is getting well coated.
When finished marinating, heat oven to 400F. Line a sheet pan with heavy duty foil, place a rack inside and spray with cooking spray. Place the strips on the rack and bake for about an hour – test towards the end of the time for doneness and tenderness. Turn them a few times and brush them with reserved marinade (do not brush on the last turn – raw meat juices). The edges will char and the rest of the meat will most likely take the full hour. Brush will honey as soon as you take the meat out of the oven.
Yield - see note above