John Myers
Introduction to Chinese Roast Pork
Chinese roast pork, also known as char siu or 叉燒, is a beloved dish in Chinese cuisine. It is often served as a main dish, appetizer, or in a variety of dishes such as noodle soups, buns, and fried rice. The dish features juicy, tender pork with a crispy, caramelized exterior that is flavored with a blend of sweet and savory seasonings.
The History of Chinese Roast Pork
The origins of Chinese roast pork can be traced back to ancient times. In the past, meat was a luxury food and reserved for special occasions. To preserve meat, the Chinese began to cure and smoke it. Later, they discovered that roasting the meat could bring out its natural flavors and create a crispy, flavorful exterior. Over time, the dish evolved into various regional styles, each with its own unique flavor and cooking technique. Today, char siu is a popular dish enjoyed by people around the world.
The Different Styles of Chinese Roast Pork
Chinese roast pork comes in various styles, with each style having its unique flavor and cooking method. The most popular styles include Cantonese-style, Hokkien-style, and Hakka-style. Cantonese-style char siu is the most common and features a sweet and savory flavor, while Hokkien-style is known for its spicy kick. Hakka-style is made with a blend of savory and sweet seasonings and is often cooked in a clay oven.
The Art of Choosing the Perfect Pork Cut
Selecting the right cut of pork is crucial for making Chinese roast pork. The best cut is a boneless pork shoulder, also known as pork butt, which has the perfect balance of fat and meat. It is important to choose a cut with an even distribution of fat as the fat is what makes the meat juicy and tender during cooking.
The Essential Ingredients for Chinese Roast Pork
The essential ingredients for Chinese roast pork are soy sauce, hoisin sauce, honey or sugar, Chinese rice wine or sherry, five-spice powder, garlic, and red food coloring. Red food coloring is optional but is used to give the pork its signature red color.
The Traditional Chinese Roasting Techniques
Traditionally, Chinese roast pork is cooked on a hanging roast rack over a charcoal fire. The meat is basted with a mixture of honey or sugar, soy sauce, and other seasonings to create a glaze. The pork is rotated regularly to ensure even cooking and the skin is scored to allow the excess fat to drain out.
The Modern Roasting Methods for Pork
In modern times, many people use a conventional oven or a rotisserie oven to cook Chinese roast pork. These ovens offer more precise temperature control and allow for even cooking throughout the meat. Some people also use a sous vide method to cook the pork to perfection.
The Secret to Perfectly Crispy Skin
The secret to perfectly crispy skin on Chinese roast pork is to use a hot oven to cook the pork. After cooking, the pork should be broiled for a few minutes to create a crispy exterior. The skin should be scored before cooking to allow the excess fat to drain out, which will also help create a crispy skin.
How to Serve and Enjoy Chinese Roast Pork
Chinese roast pork can be served as a main dish or appetizer. It can also be used as a filling for various dishes such as baozi (steamed buns), fried rice, and noodle soups. It is often served with steamed rice or vegetables.
A Recipe for Homemade Chinese Roast Pork
Ingredients:
- 1 lb pork shoulder, boneless
- 3 tbsp soy sauce
- 3 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp Chinese rice wine
- 1 tsp five-spice powder
- 2 cloves garlic, minced
- 1 tsp red food coloring (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Mix soy sauce, hoisin sauce, honey, rice wine, five-spice powder, garlic, and red food coloring (if using) in a bowl.
- Score the skin of the pork with a sharp knife.
- Place the pork on a roasting rack and brush the marinade all over.
- Roast the pork for 1 hour or until the internal temperature reaches 140°F (60°C).
- Broil the pork for a few minutes until the skin is crispy.
- Let the pork rest for 5 minutes before slicing and serving. Enjoy!
