Char Siu (叉烧)

Char Siu (叉烧)

Ingredients

  • 2 lb pork tenderloin (must have some fat)
  • 4 Tbsp red yeast rice
  • 3 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • 2 Tbsp hoisin sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp cooking wine
  • 6 Tbsp brown sugar
  • .25 onion, minced
  • 4 cloves garlic, minced
  • 5 slices ginger, minced
  • 2 Tbsp honey
  • 1 Tbsp water

Instructions

  1. Soak meat for 30 minutes, rinse.
  2. Soak red yeast rice in hot water for 10 minutes, throw away the rice and reserve the remaining water, which should be colored red.
  3. Mix the red yeast water with all ingredients except for meat, honey, and water.
  4. Marinate the meat in the mixture for at least 2 days.
  5. Mix honey and water.
  6. Cooking methods
    1. In a pressure cooker, cook on the meat setting for 30 minutes. Brush honey water mixture on both sides of the meat. Then pan fry until outside is crispy.
    1. In an oven, cook at 375 F for 25 minutes. Halfway through, brush honey water mixture on both sides of meat. Flip the meat over. Continue cooking for 20 minutes.

Notes

  • can use leaner cut of pork belly instead of tenderloin, or eye of loin