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Thursday, April 19, 2012

Char Siu

I have wanted to try this recipe and I found one, so here it is. Wiki descibes the Char Siu as "Char siu" literally means "fork burn/roast" (Char being fork (both noun and verb) and siu being burn/roast) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. The meat, typically a shoulder cut of domestic pork is seasoned with a mixture of honey, five-spice powder, dark soy sauce, hoisin sauce, red food coloring and sherry or rice wine (optional). These seasonings turn the exterior layer of the meat dark red, similar to the "smoke ring" of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze."


1 to 2 pounds of pork fingers
3 cloves garlic, minced
1 TBSP hoisin sauce
1 TSP five-spice powder
4 TBSP rice wine
4 TBSP soy sauce
4 TBSP sugar
3 to 4 drops of Red Food Coloring
Wooden Skewers

1. Mix together the rice wine, soy sauce, sugar, garlic, hoisin sauce, five-spice powder, and food coloring.
2. Place pork fingers in ziploc and dump marindade in the bag.
3. Marinate for a few hours, turning bag every hour or marinate overnight.
4. 30 Minutes prior to grilling, soak skewers in water.
5. Prepare grill on medium heat.
6. Grill until pork is almost done, some char.
7. Coat each side of the pork with honey.
8. Grill until glazed.

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