Char Siu Asian red pork meat
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Pork Shoulder
300 Grams
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Brown Sugar
60 Grams
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Star anise
1 Piece
This is the basic version of the classic red pork meat you get in a lot of Chinese restaurants. Its a BBQ-ed pork meat also called Char Siu or Char Siew.
| Calories | 800 |
| Carbs | 10g |
| Fat | 25g |
| Protein | 65g |
We marinate the meat overnight in a plastic ziploc bag. Add all the ingredients to the mixture and if necessary add some water.
The next day, take the meat out of the fridge and BBQ-it. I suggest you use pork shoulder or belly (more tender meat)
If you have a lean piece of meat, the best thing is to put it in a casserole submerged in water, in an oven for about two hours (about 100°C). This slow low temp cooking will tenderize the meat. Aftwerwards we BBQ-it to caramelize the sugar in the marinade. You can use the marinade to bast the meat while BBQ-ing it.
If you have a low temp cooker, like the Anova I use, let the meat cook for about 3 hours at 63°C.
You can even use sliced pork belly, although this will be relatively dry and not so tender. If I were you, I'll read my full recipe of the real deal, with a secret ingredient that makes the whole thing taste like the real deal...
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