Char Siu: This recipe makes lots of char siu, but you can freeze the uncooked stuff and keep it for later - when you want to cook it just defrost in the fridge for a day and then cook as below... Ingredients:
2.5kg pork shoulder
5 table spoons Hoi Sin sauce
2 tea spoons aniseed powder
1 table spoon chinese five spice
1 tea spoon salt
2 table spoons light soy sauce
2 table spoons chilli oil (optional)
6 tea spoons sugar (or honey) Method:
The important bit is how you cut the meat!
Unwrap the pork shoulder so it's flat.
Cut it lengthways, the same way as the fat streaks through the meat
A 2.5kg shoulder should cut into about 6 strips, about 1" by 3" cross section and the length of the shoulder
Put all the ingredients, except the pork and the sugar (or honey), into a bowl, and mix
Then add the pork strips and ensure you coat each pork strip thoroughly
Place the bowl, covered, in the fridge (ideally overnight or for 24 hours) Seperate and wrap the pieces you aren't cooking now and freeze
The piece(s) you are cooking, place on foil on a baking tray on top shelf of preheated oven at maximum setting for 10 minutes
Turn meat over, and glaze with sugar or honey (1 tea spoon per strip), cook for another 10 to 15 minutes
Remove from oven, slice, and enjoy with rice and soy sauce and/or chilli oil!
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