Oh, the paths we travel can sometimes lead us right into the arms of an unexpected treasure. That perfectly describes the day I stumbled upon the savory-sweet delight known as Char Siu. This traditional Cantonese dish typically involves marinating and then roasting pork to achieve a perfect balance of flavors, marked by a distinctive red hue. Listen, I know it ain’t quite the meatloaf or pot roast you’d find at the county fair, but every now and then, it’s a fine thing to step outside our cozy box of the familiar.
Just imagine a tenderloin, gussied up with spices and all the trimmings, served up in a way that’ll make your potluck offerings the talk of the town. Making Char Siu might just transport you to the bustling streets of Guangzhou or the lined avenues of Hong Kong, with all the excitement of discovering something new, yet somehow comforting, that you can share with your loved ones at your very own kitchen table.
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Now when I serve up this baked Char Siu, I like to keep things balanced. A nice heap of garlic butter rice or a fluffy bed of jasmine rice does the trick, soaking up all that delectable sauce. And you can grace your plates with some stir-fried veggies – think vibrant bell peppers or crisp green beans – for a bit of texture and color. If you’re feeling a tad more traditional, why not try some steamed bok choy or a simple cucumber salad? They’re fresh as a spring morning and cut through that sweet marinade like a charm.
Baked Char Siu
Servings: 4 hearty portions or 6 genteel servings
Ingredients
– 2 lbs pork tenderloin
– 1/4 cup hoisin sauce
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 tablespoons brown sugar
– 2 garlic cloves, minced
– 1 tablespoon Chinese five-spice powder
– 1 teaspoon red food coloring (optional, for that traditional color)
– 1 tablespoon toasted sesame oil
– 2 tablespoons rice wine (mirin)
Directions
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