Char Siu — Chinese-Hawaiian BBQ Pork
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
Chinese-Hawaiian
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Description
Pork butt or shoulder is marinated in a sweet-savoury sauce (hoisin, soy, five-spice, honey, sugar, red food colouring or fermented red bean curd for the signature red colour) for hours or overnight, then roasted at high heat until caramelised and slightly charred. The edges should be sticky-sweet and nearly burnt. The interior should be tender and moist.
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Flavour Context
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Pillars V — VII
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