Hong Kong-style red pork, or char siu, is a culinary masterpiece – sweet, savory, and intensely aromatic. This iconic dish, a staple in Hong Kong's vibrant street food scene and a beloved element in countless dim sum brunches, boasts a rich, crimson-colored glaze that hints at the complex flavors within. The tender, melt-in-your-mouth pork is the result of a careful marinade and a precise grilling technique, yielding a captivating balance of sweet and savory notes with a subtle hint of smokiness. Forget the dry, overcooked versions you might find elsewhere; this recipe unlocks the secret to achieving truly authentic, juicy, Hong Kong-style red pork.
The characteristic glossy redness comes from a blend of traditional Chinese ingredients, each playing a crucial role in achieving the perfect flavor profile. From the star anise and five-spice powder to the soy sauce and honey, every element contributes to the unforgettable taste. Ready to embark on a culinary adventure that will transport your taste buds to the bustling streets of Hong Kong? Let's dive into the step-by-step instructions to create this iconic dish.
Tools Needed
- Fork
- Bowl
- Knife
- King Core Diamond X Series Pan
Ingredients
- Pork neck (shoulder area recommended): 1.2 kg
- Coconut sugar
- Water
- Hoisin sauce
- Oyster sauce
- Five-spice powder: a little
- Salt
- Chinese liquor
- White soy sauce
- Sesame oil
- Fermented soybean milk
- Granulated sugar (or brown sugar)
- Coriander
- Chili
- Garlic: 4-5 cloves
- Old ginger: 4-5 pieces
Step-by-Step Instructions
Step 1. Prepare the Pork and Marinade
- Poke the pork with a fork to help the marinade absorb. (Cut into thick inch-sized pieces to retain moisture)
- Mix all ingredients (except pork, garlic, and ginger) in a bowl.
Step 2. Marinate the Pork
- Pour the marinade over the pork, knead for 5-10 minutes to ensure the marinade is absorbed.
- Add garlic and ginger to the marinated pork.
- Cover and refrigerate overnight (or at least 3 hours).
Step 3. Grill the Pork
- Grill the pork on a King Core Diamond X Series pan using low heat. Flip 5-6 times, grilling until the water is evaporated and the pork is cooked through.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- Use the neck part of the pork for the softest result, but any part can be used.
- The recommended oyster sauce brand has a symbol of a woman and a child rowing a boat.
- Use Chinese white soy sauce for a stronger taste than Thai soy sauce.
- Lee Kum Kee sesame oil is recommended.
- Use real coconut sugar for lower G value.
- The King Core pan is non-stick, heats quickly, distributes heat well, and is suitable for healthy cooking without oil.
Nutrition
- N/A
FAQs
1. Can I use a different type of pork?
While pork belly is traditional for its fat content, you can use pork shoulder or loin. Just be aware that leaner cuts may require slightly less cooking time and could be drier.
2. What if I don't have a grill?
You can bake the pork in the oven! Simply place the marinated pork on a rack over a baking sheet and bake at a similar temperature, adjusting the time as needed to reach the desired internal temperature.
3. How do I store leftover char siu?
Store leftover char siu in an airtight container in the refrigerator for up to 3 days. You can reheat it gently in the oven or microwave.
With its irresistible blend of sweet and savory flavors, this Hong Kong-style red pork recipe is sure to become a new family favorite. The succulent, aromatic result is a testament to the magic of simple ingredients and a well-executed technique. Enjoy the delicious fruits of your labor – and don't forget to share this incredible dish with friends and family!