How does char siu get red?

How does char siu get red?

Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of siu mei (燒味), Cantonese roasted meat.

Why is it char siu and not cha siu?

The Japanese name “chashu” actually comes from the Chinese food item with a similar name, “char-siu”. People make char siu with pork and seasoned with honey, five-spice powder, hoisin sauce, dark soy sauce while the other ingredients vary. These days, red food coloring is common in char siu.

How long can you keep char siu?

I recommend to only slice the amount of char siu you are going to serve. You can store the rest of the char siu strips in the refrigerator for up to 3 days or wrap them up and place them in the freezer bag and can be frozen for up to 1 month. Just thaw in the refrigerator before reheating.

What is char siu pork?

Sticky, crimson red Char Siu Pork – just like you get from the Chinese Barbecue meat shops! Also called Chinese BBQ Pork, it’s finger licking good and you’re going to be shocked how easy it is to make the Char Siu sauce that’s used to marinade the pork.

What do I need to make char siu sauce?

Here’s what you need for the Char Siu Sauce which is used to marinade the pork – all things you can get from everyday grocery stores: Pork – the best pork for Char Siu is pork scotch fillet. See next section for more information; Sugar – brown sugar is best for lovely caramel flavours in the marinade. But even white sugar is fine;

How do you make Chinese BBQ sauce with pork?

Cut the pork into long strips or chunks about 2 to 3 inches thick. Don’t trim any excess fat, as it will render off and add flavor. Combine the sugar, salt, Chinese five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).

How long does it take for char siu to cook?

Time. Char Siu is simple to make, it just calls for patience to let the pork marinade to infuse with flavour and make the pork stained red! At least 24 hours, but 48 hours is even better. Be sure to baste generously, slathering / dabbing the marinade on – it’s the key to get a really great sticky surface!