叉燒/ Cha Shao/ Cha Siu
from yahoo answers-TW
- 600g pork, cut into a 2'' strips
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (i used bean sauce 豆瓣醬 instead)
- 1 tablespoon cooking wine
- 1/4 cup honey or maltose (i didn't have either so i melted sugar in a little bit of water)
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cube red pickled tofu (紅豆腐乳)
- 1/2 teaspoon five-spice powder
- red food coloring (optional)
- Honey and water (mixed in a 3:1 ratio) (once again melted sugar in a little bit of water)
- Use a fork and poke the pork all over, set aside [picture 2].
- Make the marinade by mixing the rest of the ingredients together (except the honey water) until well blended [picture 1].
- Marinade the pork overnight [picture3].
- The next day, lay the pork on a greased rack and spread foil on the bottom for easier cleaning [picture 4].
- Bake 30 minutes on each side (1 hour total) at gas mark 5 (190ºC, 375ºF), basting every 10 - 15 minutes with remaining marinade [picture 5].
- The pork should have an internal temperature of 65°C (or 160°F) when done [picture 6].
- Make the glaze by mixing honey and water in a 3:1 ratio, respectively.
- Glaze the pork on each side and bake for another 5 - 10 minutes [picture 7].
- Let the pork cool down [picture 8] and cut into thin slices.
- Cut the pork into smaller strips for prettier outcome (1.5 - 2 inches).
- Even though the Cha-Shao in my pictures came out red, the color got darker as i left it out longer... no idea why.