Honey roast pork, or char siu in Cantonese, is one of iconic dishes of Cantonese cuisine. It is a type of “siu mei”, which is a general term for roasted meats (typically roasted pork, duck, or chicken). “Char siu” itself literally translates into “forked roast”, which alludes to how it is prepared traditionally – strips of pork that is skewered and roasted over a fire. In fact, a rough benchmark for how “authentic” a Chinese restaurant is can be determined by how the “siu mei” is served. If it is skewered up and prominently displayed in the front window, that is usually a good sign of the quality of the food served in the restaurant.
Nowadays, it is very easy to make your own roasted pork at home now with pre-made Chinese Barbecue sauce. But since I have all the necessary types of sauces at home, I decided to make the sauce from scratch. After marinating for 8 hours and roasting in the oven for 35 minutes, the meat was still very tender and flavorful. I thought the color also looks great without using any food coloring.
- 2 tablespoons soy sauce or dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon rose cooking wine – 玫瑰露酒 or rice wine
- 3 tablespoons sugar
- 2 cloves minced garlic
- 4 tablespoons honey
- dash of salt
- 1 square/bricks Red Fermented Bean Curd 南乳
- 1/2 teaspoon Five Spice powder
- 0.7 lb of pork tenderloin
- Combine all ingredients above except pork in a small bowl.
- Pour the marinade over the pork. Allow the pork to marinate for at least 8 hours in refrigerator, preferably overnight for the best flavor. (You may want to pierce the pork with a fork to allow the marinade to seep as deep as possible into the pork.)
- Place the pork on a roasting grill rack/pan. Roast for 20 minutes at 350 degrees. Make sure you have some kind of pan underneath to catch the drippings.
- Flip it over, apply 1/2 teaspoon honey and roast for another 10 minutes.
- Apply 1/2 teaspoon honey and roast for 3 more minutes.
- Let the pork sit for 15 minutes or until cool before slicing into bite sized pieces.
- The liquid left from the marinade can be cooked and used as a dipping sauce.