{"id":174,"date":"2010-04-19T03:24:01","date_gmt":"2010-04-19T10:24:01","guid":{"rendered":"https:\/\/recipes.avsky.org\/?p=174"},"modified":"2016-11-21T19:28:15","modified_gmt":"2016-11-22T02:28:15","slug":"char-siu","status":"publish","type":"post","link":"https:\/\/recipes.avsky.org\/?p=174","title":{"rendered":"Char Siu"},"content":{"rendered":"<p><strong>Char Siu <\/strong>(Chinese BBQ pork) is probably the one thing I think of when someone says &#8220;Chinese food&#8221;. I never knew that the red colour comes from food dye &#8211; I always assumed there was an ingredient that gave it that red colour. Still, I opted to use the dye as it looks so much more appealing!<\/p>\n<p>Best cooked over an open flame but if you&#8217;re roasting it in the oven, try to char the outside a little if you can &#8211; it really adds to the flavour.<\/p>\n<p><!--more--><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>500g pork belly or shoulder (can use fillet)<\/li>\n<li>3 cloves garlic (finely chopped)<\/li>\n<li>1 + 1\/2 tbsp oil<\/li>\n<\/ul>\n<p><strong><br \/>\nChar Siu Sauce: <\/strong><\/p>\n<ul>\n<li>1 + 1\/2 tbsp maltose (if you can find it, apparently the &#8216;secret&#8217;)<\/li>\n<li>1 + 1\/2 tbsp honey<\/li>\n<li>1 + 1\/2 tbsp hoisin sauce<\/li>\n<li>1 + 1\/2 tbsp soy sauce<\/li>\n<li>1 tbsp Chinese rose wine (or rice wine)<\/li>\n<li>3 dashes white pepper powder<\/li>\n<li>3 drops red coloring (optional)<\/li>\n<li>1\/2 tsp five-spice powder<\/li>\n<li>1\/2 tsp sesame oil<\/li>\n<\/ul>\n<p><strong><br \/>\nMETHOD:<\/strong><\/p>\n<ol>\n<li>Add all ingredients in the char siu sauce in a sauce pan, heat it up and stir-well until all blended and become slightly thickened and sticky.\u00c2\u00a0 (It will yield 1\/2 cup char siu sauce.) Pour it into a bowl and let cool.<\/li>\n<li>Marinate the pork pieces with 2\/3 of the char siu sauce and the chopped garlic overnight. Add 1 1\/2 tbsp oil into the remaining char siu sauce. Keep in the fridge.<\/li>\n<li>The next day, heat the oven to 200\u00c2\u00b0C and roast the char siu for 20 minutes (shake off the excess char siu sauce before roasting).<\/li>\n<li>Transfer them out of the oven and thread the char siu pieces on metal skewers and grill them over fire (you can use your stove top).<\/li>\n<li>Brush the remaining char siu sauce while grilling until the char siu are perfectly charred.<\/li>\n<li>Slice the char siu into bite-size pieces, drizzle the remaining char siu sauce over and serve immediately with steamed white rice.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Char Siu (Chinese BBQ pork) is probably the one thing I think of when someone says &#8220;Chinese food&#8221;. I never knew that the red colour comes from food dye &#8211; I always assumed there was an ingredient that gave it that red colour. Still, I opted to use the dye as it looks so much [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-174","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=174"}],"version-history":[{"count":4,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/174\/revisions"}],"predecessor-version":[{"id":403,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/174\/revisions\/403"}],"wp:attachment":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}