Why is Chinese BBQ Pork Red

There are dishes that accompany you a (hobby chef) life, which you always enjoy preparing and for which you are grateful for any tip that helps you get a little closer to perfection. For me is thereChar Siu a good example. Since I bought my first own Chinese cookbook a good thirty years ago, I have originally come from the provinces of this one Guangdong (Canton) originating court to a certain extent possessed. And it's actually delicious, doesn't need to hide behind the Peking duck, but is comparatively easier to prepare. Sure, you need a few sauces and spices here too - that's what Chinese cuisine is like - but if you cook in this direction more often, you will have most of it in stock.

Char Siu can be eaten in many ways. With rice, as a meat filler in wok dishes or soups, the possibilities are endless. I like it like Peking duck, rolled up in a mandarin pancake with a little cucumber, spring onion and sweet bean paste (tian mian jiang).

You have many options with meat - I already have Char Siu seen from the chicken, traditionally one takes something more mixed from the pork, such as the neck or belly.

I had a three-pound piece of neck joint on the bone here. I triggered it and saved it for a stock or soup.

I then cut the meat into three thick pieces. Holes are pecked in with a fork. This allows the marinade to soak in better and the meat becomes more tender.

The Char Siu from Chinese restaurants is often bright red. Nowadays one usually uses food color that was traditional Hong Qu Mi, red fermented rice is used. A good alternative and easier to get: fermented tofu. Because there is Hong Qu Mi contain. We use both pieces and juice for the marinade.

  • 1 tbsp light Chinese soy sauce
  • 1 tbsp dark Chinese soy sauce
  • 1 tbsp black bean paste
  • 1 tbsp Chinese rice wine (Shaoxin)
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 teaspoon white pepper
  • 4 cloves of garlic (minced)
  • 2 cubes of fermented tofu
  • 3 tablespoons of liquid from the tofu
If desired, you can add a teaspoon of Chinese five-spice powder. But that's what I like better about Siu Yuk, the crispy pork belly and not so much here.

Put in the meat and massage in the marinade well. Let stand for a few hours, preferably overnight.

Then place the pieces on a grill grate so that hot air can also get into the oven from below.

Yes, we do it in the oven, even though it is called "grilled meat". In China, the pieces are cooked in huge ovens hanging over the embers. We could also throw it on the grill and cook it there. No problem. But the oven does it too.

Take the meat out of the marinade - we keep it - and bake for twenty minutes at 180 ° C, turn, brush with the pickling liquid and bake for another 20 minutes.

Now let's prepare the glaze. To do this, we heat 200 milliliters of water and dissolve either 100 grams of honey or 180 grams of maltose in it. As the picture suggests, the latter is the toughest and stickiest substance known to mankind. This can be used to pull strings from here to the Andromeda Nebula and probably also paste black holes.

We either brush the meat with the sweet juice or turn the pieces directly in the pot, which is easier.

Return to the oven and cook for another ten minutes over a higher heat. To get the characteristic roast, you can turn on the grill. Be careful so that nothing burns and becomes bitter.

I prefer to use the blowtorch instead of the top heat grill.

Certainly it can be served more delicately, but we were hungry and it had to be done quickly.

It depends on the color.

That's how I like it best. You can lick all your fingers, you probably have to. By the way, there is also a Japanese variant in which the meat is sliced ​​into the ramen soup. I'll do it again.

A year ago today: Hainanese Chicken Rice - Hainan-style chicken and rice