Char siu is one of the most iconic Cantonese dishes. It’s essentially a chinese bbq pork recipe that delivers super flavorful and intense flavors. Make this from scratch and you’ll be rewarded with something amazing!
INGREDIENTS
Rub:
4 lbs pork shoulder, cut country style
2 tbsp huang jiu rubbed in
4 tsp powdered red yeast rice
2 tsp salt
1 tsp 5 spice
Glaze:
2 tsp powdered red yeast rice
3 tbsp honey
3 tbsp oyster sauce
1 tbsp brown sugar
2 tbsp soy sauce
2 tbsp rice wine (huang jiu variety preferred, but michu tou or mirin ok)
1 tsp toasted sesame oil
1 clove minced garlic
½ tsp 5 spice
¼ tsp white pepper
1 tbsp red fermented tofu liquid
DIRECTIONS
Poke pork strips multiple times with fork
Rub in huang jiu
Rub in a mix of salt, 5 spice and red yeast rice
Let sit overnight
Pressure cook pork strips with 1 tbsp of rice wine on high for 15 minutes, then let it depressurize naturally for another 15 minutes
Bring the glaze together
When finished cooking in the pressure cooker, paint side 1 with sauce then broil on high for 3 minutes. Then flip and glaze the other side and broil for another 3 minutes (then repeat on both sides once more)
Rest for 10 minutes and slice.
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Original of the video here
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