Charcoal-grilled red pork, or char siu, is a beloved Cantonese dish known for its intensely flavorful, glistening red exterior and incredibly tender interior. The perfect balance of sweet, savory, and subtly smoky notes makes it a culinary masterpiece, often enjoyed as a celebratory meal or a comforting weekend treat. This iconic dish, usually found in bustling dim sum restaurants, can be surprisingly simple to recreate at home with the right recipe and techniques. The rich, caramelized glaze is a key component, offering a delightful contrast to the succulent pork.
Forget complicated restaurant techniques; this recipe provides a straightforward, step-by-step guide to achieving restaurant-quality char siu in your own backyard (or kitchen!). We'll walk you through marinating the pork for optimal tenderness, achieving that perfect char on the grill, and creating a mouthwatering glaze that will leave you wanting more. Ready to embark on this delicious culinary adventure? Let's get started!
Tools Needed
- Clay pot or hot pot
- Charcoal grill
- Ladle
- Mixing bowl
- Blender
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Pork and Marinade
- Cut the pork into 1x1 inch thick pieces.
- Marinate the pork with flour for 3 hours, then wash it twice with clean water.
- Mix granulated sugar, salt, white vinegar, clams, five-spice powder, black vinegar, oil, sesame oil, garlic, coriander roots, water, pepper, and red food coloring.
- Marinate the pork in the prepared sauce overnight in a bucket of ice.
Step 2. Charcoal Grill the Pork
- Grill the pork on charcoal for about 20 minutes, basting with the marinade every 10-15 minutes until the skin is slightly dry and the pork is juicy and shiny.
Step 3. Create the Red Pork Rice Sauce
- In a separate pan, combine the remaining marinade, sugar, five-spice powder, curry powder, white sesame seeds, oyster sauce, sesame oil, and black pepper. Simmer until thickened.
- Add soup stock or water, seasoning, and peanuts. Blend until smooth.
- Add the grilled pork drippings to the sauce. Bring to a simmer.
- Thicken the sauce with tapioca flour mixed with water.
- Stir in evaporated milk before turning off the heat.
- Garnish with roasted sesame seeds.
Step 4. Rest, Slice, and Serve
- Let the grilled pork rest for 10-15 minutes before slicing and serving with the red pork rice sauce.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- For less fatty pork, use the outer loin instead of the neck.
- Adjust the amount of sugar and salt in the marinade to your liking.
- Don't discard the remaining marinade; use it to make the delicious red pork rice sauce.
- The sauce's thickness can be adjusted by adding more or less tapioca flour.
- Serve with crispy pork for an enhanced flavor experience.
Nutrition
- Calories: Approximately 6000-7000
- Fat: 300-400g
- Carbs: 400-500g
- Protein: 300-400g
FAQs
1. Can I use a different type of pork?
Yes, you can use pork shoulder, pork belly, or even pork loin. Pork belly will be the fattiest and most tender.
2. What if I don't have a charcoal grill?
You can adapt this recipe for a gas grill or even a broiler in your oven. Just be mindful of the heat and adjust cooking time accordingly.
3. How can I store leftover char siu?
Store leftover char siu in an airtight container in the refrigerator for up to 3 days. It's delicious cold or reheated.
This charcoal-grilled red pork recipe delivers an authentic Cantonese flavor experience, perfect for impressing family and friends. Enjoy the satisfying sweetness and smoky char of the pork alongside fluffy rice for a complete and unforgettable meal. Now go forth and create your own delicious masterpiece!