Tasty Char Siu!

Hello everyone,

Welcome to our first recipe post. Next week we will be starting our recipe roulette event where an exec of our club will present a recipe that everyone would be able to follow along!

Char Siu is a dish that originated in the Guangdong province of China, literally meaning forked smoked. Rather than using a peculiar cut of meat, Char siu is a cooking method that yields smoked pork. Personally, I recommend a cut of pork with a balance of lean and fat, such as, pork shoulder but any cut of pork can be used.

The serving size is quite large so you can make many portions and store them for later.

Char Siu

Ready In: 50 mins. Serves: 4-6 Cuisine: Chinese

Ingredients: (Approximately $30 CAD)

· 2 lbs pork shoulder

· 2 cubes of Fermented red bean curd (red miso)

· 100 mL Soy sauce

· 3 tbsp Oyster sauce

· 100 mL Cooking wine

· 3 tbsp Honey

· pepper (to taste)

· Garlic

Preparation:

1. Preheat the oven to 400-500 degrees F (depending on strength of oven and thickness of strips)

2. Wash and cut your pork shoulder into thick strips (see below)

3. Dry the meat and set aside for now.

4. Dice the garlic

5. In a suitable bowl, add all the other ingredients and mix together, be sure to break up the bean curd.

6. Place the meat into the mixture.

7. Take out a baking rack and sheet. Layer some tin foil under the sheet to prevent the sauce from burning onto the sheet (don't be dumb like me).

8. Place the meat on the baking rack and keep the mixture. Transfer the baking sheet with the meat into the oven for 20 mins

9. While the Char siu is in the oven, I suggest making rice and some vegetables.

10. During the last 5 minutes of the baking time, in a sauce pan, boil down the mixture to create a sauce to a consistency of your liking.

11. Glaze the semi-cooked meat with the sauce and place it back in the oven for 20 mins.

12. Glaze again and put it back in the oven for 5 mins.

I put some tin foil after it burnt the bottom :(

13. Slice the Char Siu and serve!

Tips & Suggestions:

· Try leaving the meat in the mixture to marinate overnight

· The consistency of the sauce changes when it cools down, so be sure to aim a little thinner than what you want.

· If the sauce is too thick add a little water to thin it out

Sincerely,

Derek Choi

President