Recipe Char siu

What is Char Siu?

Char siu is a specialty from Hong Kong and Cantonese cuisine. The name literally means “fork roasted” and refers to the traditional method of preparation: long, narrow strips of marinated pork are roasted on hooks or forks in wood-fired ovens.

This dish is rarely prepared at home in China, as ovens are not common there. Instead, you buy char siu at specialized stalls or restaurants. It can be eaten hot, lukewarm or cold.

The composition of the marinade and the choice of meat can vary greatly. In general, Chinese people prefer fattier cuts like pork neck or belly, while Westerners often opt for lean meats like pork tenderloin.

How to use Char Siu?

Char siu is often used in other dishes, such as:

• Fried in fried rice or noodles

• Sliced on a steamed lotus bun

• As a filling in a bao pao or cheung fan sandwich

• Added to a bowl of noodle soup

• Simply with white rice and steamed vegetables

What is Maltose?

Other names: malt sugar, malt syrup, malt sugar, rice malt syrup (màiyá táng / 麦芽糖 in Chinese).

Maltose is a thick, viscous sweetener that has been used in China for centuries. It is made by germinating barley (malting), mixing it with cooked glutinous rice and letting the mixture ferment for several hours. Then the liquid is squeezed out of the mixture and reduced to a viscous substance.

Use:

• As a sweetener in marinades and dishes

• For making candy, lollipops and sugar figures

• As a basic ingredient for the lacquer layer of Peking duck

Maltose is very stiff and difficult to process. A tip: heat it in the microwave for a few seconds to make it smoother. If necessary, maltose can be replaced with honey or another viscous sweetener.

Custody: Maltose can be kept for years outside the refrigerator.

Recipe: Make your own Char Siu

Ingredients

• 2 tbsp honey

• 2 tbsp maltose (see explanation below)

• 1 tbsp ginger syrup (not authentic, but tasty)

• 2 tbsp hoisin sauce

• 1 tbsp yellow bean sauce

• 1 cube of sufu (red fermented tofu) (optional)

• 1 tbsp dark soy sauce

• 1 tbsp light soy sauce

• 2 tbsp meiguilu jiu (Chinese rose liqueur) (Shaoxing wine is also possible)

• 1 tsp five-spice powder (five spice)

• 1 kg pork

Prefer a ready-made marinade? That is also available.

Procedure

1. Preheat the oven to 175°C. Place a baking tray with a layer of water at the bottom and place a wire rack in the middle.

2. Line a roasting pan or baking dish with aluminum foil and place a second rack on top. Place the marinated meat on top.

3. Roast the meat for 15 minutes.

4. Brush with the remaining marinade, flip and roast for a further 15 minutes.

5. Increase the temperature to 200°C.

6. Brush the meat again with marinade, turn it over and roast for a further 15 minutes.

7. Repeat this 1 or 2 more times, until the meat is cooked through and has dark spots here and there. Speed up this process by briefly turning on the grill at the end.