Chinese Barbecue Pork

You might have a big question mark popping up in your mind, like, why is it red? This is not a confirmed history, because I can’t read Chinese, but I’ve been told that Char Siu originated from Cantonese Chinese. The original red color was from fermented soy bean curd or, if you want to call it fermented tofu, you can. The fermented tofu has red color because of the red yeast rice in it.

Chinese Barbecue Pork

Ingredients:
  1. Pork butt or pork shoulder  2 lb.
  2. Ketchup 1/2 cup
  3. Cilantro root 3  roots
  4. Green onion  3 stalks
  5. Garlic  10 cloves
  6. Palm sugar 1- 1-1/2 tablespoons (or granulated sugar)
  7. Salt  2 teaspoons
  8. Sweet soy sauce  2 tablespoons
  9. Light soy sauce 2 tablespoons
  10. Seasoning sauce  2 tablespoons (I used Maggie 1 tablespoon and Golden label 1 tablespoons)
  11. Vegetable oil  2 tablespoons
  12. Sesame oi l 2 tablespoons
  13. White pepper  2 teaspoons
  14. Maltose syrup, glucose syrup or corn syrup  3 tablespoons
  15. Oyster sauce  2 tablespoons
  16. Chinese five spices  1 tablespoon
  17. Honey  3 tablespoons
  18. Red Yeast Rice  1/8 teaspoon (I put a little too much this time, nearly 1/4 teaspoon so the color is too deep red)

Ingredients for the final dipping:
  1. Water  1 cup
  2. Honey  25g
  3. Sugar  50g
  4. Glucose 125g

Method:
  • Put all of the ingredients except the pork in a blender and puree all of them to the finest level.
  • Cut the pork in to thick strips.