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    Char Siu


    Source of Recipe


    Martin Yan
    Combine marinade:
    ¼ cup hoisin sauce
    ¼ cup shoyu
    3 Tbs. Mirin
    2 Tbs. catsup
    2 Tbs. sugar
    1 clove garlic, minced
    1 Tbs. grated orange peel
    1 Tbs. sesame seed paste (opt.)
    1 tsp. ginger, minced
    1 tsp. sesame oil
    ½ tsp. five-spice powder
    4-5 drops red food coloring (opt.)

    Pour over 3 pounds boneless pork shoulder or butt, cut into 3x8x1” pieces. Marinate at least 2-4 hours or overnight, turning occasionally.

    Bake at 350°F. for 30 minutes, uncovered on rack over foil-lined baking sheet.
    Flip and baste occasionally. Continue baking for 30 more minutes.


    Notes: 8/02—Used the long pieces of pork that come in hermetically sealed packages. It’s lean so dries out easily, don’t overbake. Didn’t use the orange peel or sesame seed paste. Smells good and has good flavor. Used meat for NY’s day and for pork buns.
 

 

 

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