You can make delicious char siu at home with just a bottle of char siu sauce. No need to fry, stir-fry, or boil. Just marinate it in advance and bake it in the oven when you want to eat it. It's effortless and simple.
Materials
Steps for making Cantonese char siu
Prepare the pork shoulder and wash it clean. The ingredients shown in the picture are the seasonings you will need.
Add five-spice powder
Add white sugar
Add salt
Add oyster sauce
Add black pepper
Adding raw starch
Add char siu sauce
Add soy sauce
Add the wine and stir well (steps 2-10 are not in any particular order).
After adding all the seasonings, stir well, add a little oil, and stir again.
Cover the marinated char siu with plastic wrap and let it sit at room temperature (around 10 degrees Celsius) for 5 hours in winter, turning it over occasionally. Finally, refrigerate it for at least 10 hours.
This is meat that has been marinated for 12 hours.
I marinate a lot of meat at once, eat half of it, and freeze the other half. Whenever I want to eat it, I just take it out to thaw and bake it.
Preheat oven to 200 degrees Celsius for 5 minutes, then bake for 20 minutes, flip the cakes over, and bake for another 20 minutes.
Roasted char siu pork
After slicing and plating, simply drizzle the juices that flowed out during baking over the ingredients. It's so fragrant and flavorful!
Tips for making Cantonese char siu
1. After marinating, leave the meat at room temperature (around 10 degrees Celsius) for 5 hours, then refrigerate for another 5 hours. In summer (around 30 degrees Celsius), marinate for about 2 hours, then refrigerate for 8 hours. You can also refrigerate it directly, but marinate it longer (24 hours) before baking, otherwise it won't be flavorful enough. I like to use a whole large piece of meat for marinating and baking, so it needs a longer marinating time. 2. I like to use a large bowl to bake the meat. This keeps the oven cleaner and prevents the juices from seeping to the sides. When baking in a large bowl, place it on the lower rack of the oven (the second rack from the bottom). Alternatively, you can use a baking tray lined with aluminum foil, then place the meat on top. For baking on a baking tray, place it in the middle of the oven.
