We made Char Siu (Char Siew) Pork Taiwanese Style 叉燒肉. What is different about this pork made Taiwanese style? It’s not so sweet as the Cantonese one, if you prefer your savoury food not to have too much sweetness then this will be an improvement for your tastebuds! Also the red colour is natural – from Red Yeast Rice 紅麴米, no artifical colours here. This red yeast is very good for you it seems, check the link. Anyway this is an alternative delicious version of Char Siu. After preparing the meat Joanne makes a simple stir fry with it, try it – you’ll like it!
The ingredients 食材 (for 4);
- 500g pork, sliced about 2″ or 4cm wide strips
- for the sauce; half a bowl of dark soy sauce
- 1/3 teaspoon of five spice
- 2 tbsp red rice wine
- a large chunk of fermented tofu with chili (the red fermented tofu) + some of the liquid from the jar
- a tablespoon of honey
- 1 tsp red yeast rice paste
- for the stir fry of the prepared pork: a handful of garlic leaf, 2 spring onions, a chili
The method 作法;
- slice your pork and put in a small container with a lid
- mix all your other ingredients in a bowl
- pour all this sauce over the pork, so that it is fully covered
- rub the pork and the sauce together to make sure it’s all got sauce on
- put the lid on the container and put it in your fridge for at least 3 hours
- prepare your baking tray with wire rack; pour under the rack about a pint (half litre) of water
- put the pork slices on the wire rack
- put it in the oven at 200°C (400°F)
- after 15 minutes take the pork out of the oven and brush both sides of the meat with the sauce, return to the oven set at 180°C this time (355°F)
- after 15 minutes take pork out of oven an brush with sauce again, return to oven
- after 10 minutes do that again
- 2 minutes later you can take your pork out of the oven for the final time, it’s ready to be used in your recipes!
- For the Taiwanese style stir fry; slice the cooked pork into thin slices
- heat a little oil in the frying pan
- add in the chopped; handful of garlic leaf, 2 spring onions, a chili
- stir fry for a minute before adding the pork slices for a minute, that’s it, serve with rice! See the picture of the stir fry above.
Joanne has recorded a Char Siu Pork Taiwanese Style 叉燒肉 cooking video so you can see and follow the timings, techniques, and method step by step, as she prepares this warming hearty meal for four. This was a really delicious treat a great alternative to the Cantonese style. The Red Yeast Rice paste may be tricky to find but it seems like it’s not too hard to buy red yeast rice. So to make your own paste just add some warm water and let it ferment a couple of hours in a warm place, crush or grind it to a paste.
How to make Char Siu Pork Taiwanese Style 叉燒肉, cooking video
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