This is easy to make. Marinate the meat overnight, then roast or BBQ. The cooked meat can be kept in the freezer for a month.
Endless possibilities – use Char Siew in a sandwich, in fried rice, as the meat in meat and potatoes or simply on its own.
Ingredients:
• 1kg of pork shoulder
• 4 pieces of Chinese fermented red bean curd (Nam Yue)
• 2 tablespoon of oyster sauce
• 2 tablespoon of soy sauce
• 1 tablespoon of dark soy sauce
• 2 tablespoon of Shaoxing wine
• 1 tablespoon of Taucu OR 1 tablespoon Hoisin sauce
• 4 tablespoons of honey
• 5 tablespoons of sugar
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon white pepper
• 1 clove of minced garlic
Original of the video here
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Video Transcription
this is the D from busy daddy cookstoday we are making tasu or Chinesebarbecue rows Paulmaybe he daddy cookedthis is one kilogram of pork shoulderyou can use any other cuts for thisI like the pork shoulder as it has nicemarbling and it makes the chassis reallymoist cut along the grain into about 4to 5 cm thick strips or one to one and ahalf inch thick you want to cut alongthe grain so that when it cooks you arebe slicing against the grain and themeat will be more tender an alternativeto pot will be to use chicken wings thisrecipe works great with chicken wings itis important to cut your pork intoconsistent sizes or else the smallerpieces will dry out in the oven beforethe larger ones are cooked for themarinade mix together four pieces offermented bean curd fermented bean curdcomes in red and white variety youshould use the right variety as this iswhere the richness of the chassis comesfrom but I ran out of the red so I’musing a white fermented bean curd herefor the color you can use some foodcoloring for coloring has a bad rap soyou may want to leave this outaltogether you decide you will also need2 tablespoons of oyster saucetwo tables with sauce soya sauce 1tablespoon of dark soya sauce 2tablespoons of sashing wine 1 tablespoonof dong zhuo or bean paste if you don’thave bean paste you may substitute thiswith hoisin sauce instead 4 tablespoonsof honey 5 tablespoons of sugar 1/2 ateaspoon of five-spice powder[Music]half a teaspoon of white pepper 1 cloveof minced garlic mix the marinade wellyou may want to heat it up a little in amicrowave to help you melt the sugarmarinate the pulp for at least 4 hoursor overnight preheat the oven to 200degrees Celsius remove the pot from thefridge and place it on a baking rackline the baking tray with foil tocollect the drippings as the tasseldrippings is very difficult to removeonce expected pick the pop for 15minutes meanwhile we are going to usethe remaining marinade as a glaze so buythe remaining marinade for 2 minutes tocook off the raw pop juicersafter 15 minutes of baking brush on thecoat marinate and return the puck to theoven repeat this process every 10minutes so the tips of the pop ischarred total cooking time should beabout 30 minutes[Music][Music]cha Co all Chinese barbecue rose popthanks for watching busy daily cooks ifyou like this video please give it athumbs up and share it with your friendsyou may also want to check out some ofmy other quick and easy recipes pleasesubscribe to my daddy’s channel
