![]() Place the pork on top of the rack 2 to 3 inches apart, then place the sheet pan and rack in the oven.Place 4 small heatproof cups or ramekins on top of a parchment- or foil-lined sheet pan, then place a roasting rack or heatproof cooking rack on top of the cups (this promotes air circulation around the pork as it bakes). Heat the oven to 355☏/180☌ with a rack in the middle position. Remove the pork from the fridge and mix in the smashed garlic.Place the pork in the mixture, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 6 hours or up to 24 hours, turning the meat once halfway. In a large bowl, whisk together the beet juice, hoisin sauce, soy sauce, potato starch, miso, fish sauce, sugar, rose wine, mustard, five-spice, and pepper until combined. Cut the pork into 1½-inch-wide strips, then use a wooden skewer to poke a few holes on each side of the strips.Note: This recipe calls for a kitchen torch to get the signature charred exterior-it’s necessary for the best end result, but if you don’t have a torch, skip it. I've had my fair share of char siu, you see, and I can't think of one that I'd like to eat more than this version. Baked in relatively low heat to achieve an almost sous-vide-like interior juiciness, the char siu is then glazed and torched with a gooey-sticky coating that is both floral and fruity for that classic charred and glistening finish. Here, I achieve the meat’s iconic dark red exterior stain-often so vibrant because the marinade contains food dye-with fresh beet juice, just one of the mixture’s both traditional and unconventional ingredients, which strike the perfect balance in flavor and consistency. ![]() However, as is the case with many staple dishes, there is no "perfect" or “correct” interpretation, but only a favorite one. So many recipes exist for char siu, a world-famous Cantonese barbecued pork, that you may not think another is needed.
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