Char siu pork, 叉燒肉
Mama Liu says, "The tricky part (「需要功夫」) is the roasting- making it crispy on the outside and tender on the inside. Everything else is straightforward." :)
This is a simple rendition of char siu pork that you can make on any casual night. Don’t let a complicated intricate recipe deter you from making this regularly for dinner. A marinade and some baking is enough to enjoy this tasty dish with rice.
pork loin (or pork shoulder) - a couple of pounds
char siu sauce
Remove the meat from the bone.
Now, we're going to make the sauce for marination. Scoop a couple tablespoons from the Char Siu Sauce bottle into a mixing bowl.
Add brown sugar, soy sauce, pepper powder, cooking wine, and the char siu sauce all together and mix it. Classic Asian style cooking where nothing is measured. Here’s a photo for reference:
Mix and add the meat into the marination container. Let it marinate for at least 1-2 hours.
Use aluminum foil to cover a baking sheet and place the marinated pork.
Pre-heat the oven for baking (350 F).
From the remaining sauce, rub a layer of sauce on top of the pork. Place the pork in the oven. Every 30 min, apply another layer of sauce on the pork. Take it out when it’s done! You can cut open a piece to double check. Ideally, it is crispy on the outside and tender on the inside.
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