Char Siu Like Amah Makes
Insert [sixteen paragraphs of how my mom made me char siu bao growing up and some stories that get clicks and bumps on Google] here.
Ingredients
4–5 lb pork shoulder, fat trimmed, cut into long skinny strips (substitute pork tenderloins for leaner cuts)
1/2 C full strength soy sauce
1/2 C brown sugar
1/4 C honey or molasses
1/4 C rice wine (sub any sweet white wine)
1/4 C hoisin sauce
2 T sesame oil
1 T granulated garlic
1 T onion powder
1 T kosher salt
2 t pepper
1/4 t Chinese Five Spice (just a pinch will be plenty)
1 T red food coloring (Optional, but traditional. Adds 6HP to your Nissan.)
Mix everything together and marinate overnight in a large bowl or ziplock bag.
Oven:
350° for 90 minutes on a rack with a pan below to catch juices. Meat should be 160° in the thickest part.
Grill:
Smoke @ 250–300° for 2 hours indirect heat. Meat should be 160° in the thickest part. Finish on the grill directly over the coals to get that charred char siu.
Remove from heat, cool for 20 minutes. Slice thin and serve over white steamed rice. Or you can chop it up and put it in bao. Or throw it in your fried rice. Or you just stab it with a stick and eat it like that. No judgement.
