char siu

miranate from lisa's kitchen


bake in oven from amanda tastes


Cantonese style


another ref
_thOg

用料  

char siu的做法  

1. slice the pork butt along the long way - around 1 knuckle of your index finger width

2. slab char siu sauce on both sides and marinate overnight (at least 12 hrs)

3. our version
   375 F for 10 mins each side
   then brush honey and 425F for 5 mins each side

4. in confection oven [lisa]:
   1. 365F for 20 mins
   2. flip and brush leftover marinate sauce on;
   bake at 300F for 20 mins
   3. brush on some honey
   266F for 5 mins on each side

5. Amanda tastes: [oven]
   - use leftover marinate sauce (~1tbsp)+1 tbsp oil + 1 tbsp honey and mix well as the brushing sauce
   - brush sauce on both sides
   - bake at 392F for 10 mins
   - brush on sauce again, flip side and bake at 392F for 10 mins
   - brush oil on the surface to keep it moist, let it cool down then slice

6. cantonese style:
   - melt maltose, ginger slice, rock sugar, water in a pot till it's a coating syrup --- use it for brushing
   - bake at 356F for 10 mins on each side (20 mins total)
   - brush sauce on both sides, bake at 428 F for 8-10 min on each side (16-20 mins total)
   - after it's cooled, brush on the leftover sauce

7. another ref
   - bake at 428F for 20 mins,
   - brush sauce and flip, then bake for another 20 mins